Description
One 9-inch crumb-crust tart with chocolate-hazelnut ganache.
Ingredients
Scale
- 1 3/4 cups Finely crushed plain chocolate wafer cookies
- 5 tablespoons Unsalted butter, melted
- 1/8 teaspoon Fine salt, for crust
- 10 ounces Bittersweet chocolate, finely chopped
- 3/4 cup Heavy cream
- 1/4 cup Smooth chocolate-hazelnut spread
- 1/8 teaspoon Fine salt, for ganache
- 1/2 cup Toasted hazelnuts, chopped
Instructions
- Heat oven to 350°F. Mix 1 3/4 cups finely crushed plain chocolate wafers, 5 tbsp melted butter and 1/8 tsp salt. Press evenly across the bottom and up the sides of a 9-inch removable-bottom tart pan. Bake 10 minutes and cool completely on a rack, approximately 45 minutes.
- Place 10 oz finely chopped bittersweet chocolate in a dry heatproof bowl. Warm 3/4 cup heavy cream just until steaming; pour over the chocolate, rest 2 minutes and stir slowly until smooth. Stir in 1/4 cup smooth chocolate-hazelnut spread and 1/8 tsp salt.
- Pour the ganache into the cooled crust and spread level. Sprinkle 1/2 cup chopped toasted hazelnuts evenly over the top. Refrigerate at least 3 hours until firm enough to cut; a different chocolate brand or spread can change the set.
- Lift from the tart pan carefully, slice into ten slender portions with a warmed, wiped knife and keep chilled for service. Record crust stability, filling thickness, clean slice and actual chilling time in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 225 minutes, included in the total.
Untested estimate: 10-minute crust bake, about 45-minute crust cooling and 3-hour filling chill; excludes preheat.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 225 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Serving Size: One of ten slender slices