- 8
Ingredients
- 1 1/2 cups graham cracker crumbs
- 3/4 stick (6 Tbsp) unsalted butter, melted
- 1/4 tsp salt
- 1 cup hazelnuts (4 3/4 oz) coarsely chopped
- 1 cup heavy cream
- 10 1/2 oz fine quality bittersweet chocolate, finely chopped
- 1/2 cup Nutella
Preparation
Step 1
1. Make crust and toast nuts: Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees. Invert bottom of springform pan (so that turned up edge is underneath for easier removal of tart) and close side of pan onto bottom.
2. Stir together crumbs, butter and 1/8 tsp salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven for 7 min, then cool in springform pan on a rack.
3. While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 min. Transfer to a plate and cool to room temp.
4. Make filling while crust cools. Bring cream to a boil in a 1-2 qt. saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in Nutella until combined, then whisk in nuts and remaining 1/8 tsp salt.
5. Pour filling onto cooled crust and put in freezer until just set, about 25 min. (Tart should not be frozen). Remove side of pan before serving tart.