Rating: 4 stars
527 Ratings
  • 5 star values: 310
  • 4 star values: 52
  • 3 star values: 84
  • 2 star values: 53
  • 1 star values: 28
Sara Quessenberry

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Credit: Mitchell Feinberg

Recipe Summary

hands-on:
25 mins
total:
2 hrs
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

  • 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.

  • Chop the remaining ¼ cup nuts and sprinkle on the tart.

  • 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.

Nutrition Facts

495 calories; fat 39g; saturated fat 20g; cholesterol 67mg; sodium 351mg; protein 6g; carbohydrates 38g; sugars 25g; fiber 2g; iron 2mg; calcium 42mg.
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