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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:

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.
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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