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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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We used store-bought graham cracker crumbs to save time; if you prefer to make your own in a food processor, you'll need 13 crackers, each about 4 3/4 by 2 1/4 inches. Freezing the tart helps to chill it quickly. If you're not in a rush, simply chill the tart in the refrigerator until you're ready to serve it. Ingredients:
1 1/2 cups graham cracker crumbs |
3/4 stick (6 tablespoons) unsalted butter, melted |
1/4 teaspoon salt |
1 cup hazelnuts (4 3/4 oz), coarsely chopped |
1 cup heavy cream |
10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped |
1/2 cup chocolate-hazelnut spread such as nutella |
Directions:
1. Make crust and toast nuts: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. 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 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.
3. While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.
4. Make filling while crust cools: 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.
5. Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.
6. Cooks' note: Tart can be made 4 days ahead and chilled in pan, covered.
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