Dark Chocolate-Hazelnut Tart
Author: Nicole
Ingredients
Crust
  • 1½ cups gingersnap cookie crumbs (8 ounces) - see "Notes" for gluten-free version
  • ¾ stick (6 tablespoons) unsalted butter, melted
  • ¼ teaspoon salt
Filling
  • 1 cup hazelnuts (4¾ oz), coarsely chopped
  • 1 cup heavy cream
  • 11 ounces fine-quality bittersweet chocolate (60% or more - not unsweetened), finely chopped
  • ½ cup chocolate-hazelnut spread, such as Nutella
Instructions
Make crust and toast nuts:
  1. Preheat oven to 350°F.
  2. Invert bottom of 9" springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
  3. Stir together crumbs, butter, and ⅛ teaspoon salt in a bowl, then press onto bottom of springform pan.
  4. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
  5. While crust bakes, toast hazelnuts in a shallow baking pan next to tart crust stirring once, until golden, about 5-7 minutes.
  6. Transfer to a plate and cool to room temperature.
Make filling:
  1. Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth.
  2. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining ⅛ teaspoon salt.
  3. Pour filling onto cooled crust and put in freezer until just set, about 25 minutes (Tart should not be frozen.) Move to refrigerator after initial 25 minutes in freezer.
  4. Remove side of pan before serving tart.
Notes
* For ease use high-quality bittersweet chocolate chips instead of blocks of chocolate - no need to cut anything.
* This tart can be difficult to cut - I recommend taking it out of the refrigerator at least 20 minutes before serving and using a large chef's knife.
* Tart can be made 4 days ahead and chilled in pan, covered.
* To make gluten-free/wheat-free use MI-DEL Gluten-Free Ginger Snaps. Tastes just as good as the "with gluten" version.
Recipe by Riegl Palate at https://www.rieglpalate.com/dark-chocolate-hazelnut-tart/