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Hazelnut Ganache Tart

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Level: Intermediate

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Description

Rich and sultry hazelnut ganache tart!

Ingredients

  • ¾ cups Hazelnuts, Chopped
  • 1-½ cup Chocolate Wafer Cookies, Crushed
  • 6 Tablespoons Unsalted Butter, melted
  • 1-½ cup Heavy Cream
  • 12 ounces, weight Dark Chocolate Chips
  • 1 teaspoon Flaky Sea Salt
  • Whipped Cream, To Serve

Preparation

Heat the oven to 350ºF. Spread the hazelnuts on a baking sheet and toast in oven, tossing occasionally for 10-12 minutes. In a food processor, process 1/2 cup of the toasted hazelnuts. Add the crushed cookies (crush into small pieces first) and butter; pulse until moistened.

Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake until dry (10-12 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 cookie crust and refrigerate until set, about 1 hour. Sprinkle the remaining 1/4 cup nuts on the tart. Sprinkle the salt just before serving. Serve with real whipped cream!

Note: For the easiest slicing, use a thin, sharp knife, wiping it clean, and running it under hot water between slices.

Recipe adapted from Real Simple magazine.

One Comment

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Profile photo of Colette (Coco in the Kitchen)

Colette (Coco in the Kitchen) on 9.12.2013

Oh, hazelnut + chocolate ganache = heaven!

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