Dark Chocolate-Hazelnut Tart
Ingredients
Crust
- 1 1/2 cups gingersnap cookie crumbs 8 ounces - see "Notes" for gluten-free version
- 3/4 stick 6 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
Filling
- 1 cup hazelnuts 4 3/4 oz, coarsely chopped
- 1 cup heavy cream
- 11 ounces fine-quality bittersweet chocolate 60% or more - not unsweetened, finely chopped
- 1/2 cup chocolate-hazelnut spread such as Nutella
Instructions
Make crust and toast nuts:
- Preheat oven to 350°F.
- 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.
- Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan.
- Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
- While crust bakes, toast hazelnuts in a shallow baking pan next to tart crust stirring once, until golden, about 5-7 minutes.
- Transfer to a plate and cool to room temperature.
Make filling:
- 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.
- Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.
- 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.
- 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.
* 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.
