Hazelnut Ganache Tart With Sea Salt

Photo by Mitchell Feinberg
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  • Serves 10
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 495 calories
    • Fat 39 g
    • Sat Fat 20 g
    • Cholesterol 67 mg
    • Sodium 351 mg
    • Protein 6 g
    • Carbohydrate 38 g
    • Sugar 25 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 42 mg


  1. Check 3/4cup hazelnuts
  2. Check 1 1/2cups crushed chocolate wafer cookies (from about 30 cookies)
  3. Check 6tablespoons (3⁄4 stick) unsalted butter, melted
  4. Check 1 1/2cups heavy cream
  5. Check 12ounces semisweet chocolate, chopped
  6. Check 1teaspoon flaky sea salt


  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 ½ 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 to 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 ¼ 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.