Hazelnut Ganache Tart

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.