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graham cracker crumbs unsalted butter salt hazelnuts heavy cream bittersweet chocolate chocolate-hazelnut springform pan
Viewed: 30 - Published at: 3 years agoIngredients
- 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
- a 9-inch (24-cm) springform pan
Method
- 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.
- 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 in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.
- 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.) Remove side of pan before serving tart.
