Twix Tart

1/2 cup toasted hazelnuts
1/2 cup confectioners sugar
14 tablespoons butter or margarine, unsalted
1 egg
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1 1/2 cups white sugar
1/4 cup water
1/4 cup butter or margarine, softened
1 1/4 cups heavy cream
3/4 cup whipping cream
1 cup semisweet chocolate chips
3 tablespoons butter or margarine, unsalted
2 1/4 teaspoons light corn syrup
                   
1. Using a wooden spoon, mix 14 tablespoons butter in a
   bowl until light and fluffy. Grind nuts and sugar in
   a food processor, and mix into the butter. Beat in egg.
   Add both flours, and blend until just combined. Gather
   dough into a ball, and flatten into a disk. Wrap in
   plastic; chill 2 hours. 
2. Roll out dough to a 15 inch round between two sheets of
   plastic. Remove top sheet of plastic, and transfer dough
   to an 11 inch tart pan with a removable bottom. Press
   into pan, and trim edges. Place in the freezer for 15
   minutes. Line dough with foil, and fill with dried beans. 
3. Bake at 350 degrees F for 15 mins. Remove foil and beans.
   Bake until crust is golden, about 20 mins. Cool. 
4. Combine sugar and water in a heavy saucepan. Cook over med
   heat, stirring until mixture is a deep amber color, about 
   15 mins. Brush down sides of pan with a wet brush, and swirl
   occasionally. Remove from heat. Gradually stir in heavy cream.
   Add 1/4 cup butter, and stir until melted. Pour filling into
   crust. 
5. Bake at 350 degrees F until filling bubbles and thickens, about
   30 mins. Filling will be wobbly. Cool. Chill until set, about
   one hour. 
6. In a heavy small saucepan, combine whipping cream, chocolate,
   3 Tbls butter, and corn syrup. Cook over low heat, stirring
   until smooth. Pour over chilled filling. Chill until firm,
   about one hour. Let stand 30 mins at room temperature before
   serving.