Hazelnut Ganache Tart with Sea Salt

By jakbdiva

The tart can be made up to 2 days in advance (do not sprinkle with the sea salt). Refrigerate covered Sprinkle with the salt before serving.

Ingredients

• 3/4 cup hazelnuts
• 1 1/2 cups crushed chocolate wafer cookies (about 30
• cookies)
• 6 tbsp. #3/4 stick) unsalted butter, melted
• 1 1/2 cups heavy cream
• 12 oz. semisweet chocolate, chopped
• 1 tsp flaky sea salt

Details

Servings 10
Preparation time 25mins
Cooking time 145mins

Preparation

Step 1

1. 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).
2. In a food processor, finely grind 1/2 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.
3. 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.
4. Meanwhile, in a medium saucepan, bring the cream
just a boil. Remove from heat and whisk in the
chocolate until smooth. Pour into the cooled tart shell.
Refrigerate until set, about 1 hour.
5. Chop the remaining 1/2 cup nuts and sprinkle on the
tart.
6. 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.