Hazelnut Ganache Tart With Sea Salt

Hazelnut Ganache Tart With Sea Salt
Mitchell Feinberg
Serves 10
preparation
25
minutes
cooking
120
minutes

Ingredients

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

Directions

  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.
Sara Quessenberry
December 2010

Nutritional Information

  • Per Serving
  • Calories 495
  • 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
What does this mean? See Nutrition 101.