Montreal: tarte au chocolat

1. In bowl, beat together icing sugar and butter until smooth.
2. Whiski together vinegar and egg yolk; beat into butter mixture.
3. Stiri in almonds.
4. Stir in flour and salt to make soft dough.
5. Let stand for 10 minutes.
6. On lightly floured surface, roll out dough to ¼-inch thickness.
7. Transfer to 9-inch tart pan with removable bottom.
8. Trim, using extra dough to patch any tears in pastry.
9. Refrigerate for 30 minutes.
10. Prick pastry shell all over with fork.
11. Bakei in 425f 220c oven for 12-15 minutes.
12. Filling: in top of double boiler over hot (not boiling) water, heat half of the cream, stirring constantly with wooden spoon, until almost boiling.
13. Remove from heat; stir in chocolate until melted and smooth.
14. Blend in remaining cream.
15. Pour into pastry shell; refrigerate for 1 hour or until set. Toppingi: in small heavy saucepan, cook sugar over medium-high heat until melted and golden brown.
16. Immediately plunge bottom of pan into cold water for 15 seconds.
17. Working quickly, dip 2 of the hazelnuts into sugar and place on foil-lined baking sheet.
18. Repeat with remaining hazelnuts.
19. Let cool.
20. Place around edge of pie.