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Hazelnut Ganache Tart With Sea Salt

Hazelnut Ganache Tart With Sea Salt
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Serves 10| Hands-On Time: | Total Time:


  • 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


  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.
By December, 2010

Nutritional Information

  • Per Serving
  • Calories 495
  • Fat 39g
  • Sat Fat 20g
  • Cholesterol 67mg
  • Sodium 351mg
  • Protein 6g
  • Carbohydrate 38g
  • Sugar 25g
  • Fiber 2g
  • Iron 2mg
  • Calcium 42mg
What does this mean? See Nutrition 101 .

Quick Tip

Plastic wrap and aluminum foil
The tart can be made up to 2 days in advance. Refrigerate covered. Sprinkle with the nuts and sea salt before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.