Hazelnut Ganache Tart With Sea Salt

By SandyC

Ingredients

• 3/4 cup  hazelnuts
• 1 1/2 cups  crushed chocolate wafer cookies (from about 30 cookies)
• 6 tablespoons  (3⁄4 stick) unsalted butter, melted
• 1 1/2 cups  heavy cream
• 12 ounces  semisweet chocolate, chopped
• 1 teaspoon  flaky sea salt

Details

Servings 10
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 350° F. Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant,
10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins).

In a food processor, finely grind ½ cup of the hazelnuts. Add the crushed cookies and butter and pulse until moistened. Press
the mixture into the bottom and up the sides of a 9-inch removable-bottom fluted tart pan.

Place on a rimmed baking sheet and bake until dry, 10 to 12 minutes (if the crust puffs up during baking, gently press it
down with the back of a spoon). Let cool in the pan on a wire rack.

Meanwhile, in a medium saucepan, bring the cream just to a boil. Remove from heat and whisk in the chocolate until smooth.
Pour into the cooled tart shell. Refrigerate until set, about 1 hour.

Chop the remaining ¼ cup nuts and sprinkle on the tart.

Sprinkle with the salt just before serving. For the easiest slicing, use a thin, sharp knife, wiping it clean and running
it under hot water between slices.