Chocolate Hazelnut Tart

1. 1

   Put oven racks in upper and lower thirds of oven and preheat oven to 350u00b0F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.

2. 2

   Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.

3. 3

   While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.

4. 4

   Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.

5. 5

   Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.

* Per serving · 4 servings · Values may vary.

No additional tips available.