Yield: 12 servings

For the crust:

6 tablespoons butter, softened

2 tablespoons cream cheese, softened

1/3 cup powdered sugar

1 teaspoon grated lemon zest (colored portion of peel)

1 cup all-purpose flour

For the filling:

4 eggs

3/4 cup granulated sugar

1/2 cup chocolate syrup

1/4 cup dark corn syrup

1 cup chopped hazelnuts, toasted

1 cup miniature semisweet chocolate chips or finely chopped semisweet chocolate



1. Make the crust: Preheat oven to 350 degrees. In a small mixing bowl, beat the butter, cream cheese, powdered sugar and lemon zest until creamy. Beat in flour until just combined.

2. Shape dough into a disk. Wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.

3. Roll dough into an 11-inch circle. Press onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom. Bake for 18 to 22 minutes or until lightly browned. Keep oven on. Cool crust on a wire rack.

4. Make the filling: In a small bowl, combine the eggs, granulated sugar, chocolate syrup and corn syrup. Pour into crust. Combine hazelnuts and chocolate chips; sprinkle over syrup mixture. Place pan on a baking sheet. Bake for 25 to 30 minutes or until center is almost set (center will set when cool).

Per serving: 384 calories; 19g fat (45 percent calories from fat); 8g saturated fat; 88mg cholesterol; 6g protein; 48g carbohydrate; 32g sugar; 2.5g fiber; 55mg sodium; 33mg calcium; 190mg potassium.

Adapted from "Taste of Home Holiday and Celebrations Cookbook 2008" (Taste of Home Books)