Chocolate Tart with Hazelnut Crust

For the crust:
Preheat your oven to 350 F. In a food processor, grind the graham crackers and nuts then add the cocoa powder and sugar and pulse to combine. Then, add the melted butter into the crumbs and mix to combine and bring the crumbs together.

Put the mixture into a 9-inch tart pan (see note) and begin pressing down to form the crust. Don’t forget to cover the sides. Bake it for about 10-12 minutes. The crust will harden. Once done, remove it from the oven, set aside and let it cool.

For the ganache filling:
Preheat your oven to 350 F. Put the cream into a medium-sized microwave-safe bowl. Heat it in the microwave in 30 seconds bursts, and continue until hot. Make sure that it does not come to a boil. You can do this on the stove too. Add the chocolate chips into the hot cream. Whisk the cream and chocolate until it’s smooth. Let the mixture cool.

Add the eggs, salt and vanilla extract into the chocolate mixture. Pour the mixture into the tart pan and smooth the top. Note to self: Resist the temptation to lick the bowl and spill chocolate on your t-shirt while doing so. Keep the bowl close to the pan while pouring. That way, you will not have many air bubbles.

Bake for 25 minutes. When you take it out of the oven, the chocolate mix will wobble ever so slightly. It will harden when it cools off. Set it on a rack to cool a bit. Then put it in the fridge and let it cool completely before glazing it.

For the glaze:
Put the cream into a small microwave-safe bowl. Heat the cream in the microwave for just a couple of seconds, until hot. Do not let it boil. Add the chocolate chips to the cream and whisk until smooth. Mix in the honey/corn syrup and water.

Pour the glaze over the tart and rotate the pan in order to spread the glaze evenly over the tart. Do not touch the tart with your fingers or use any spoons. Allow the tart to reach room temperature before serving. Serve with raspberries.

Notes:
– This recipe is for a 9-inch tart pan. I used a tart pan with a removable bottom.
– You can use bittersweet chocolate or semi-sweet chocolate or half of each. I used semi-sweet chocolate chips.