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1
Make the crust: Preheat oven to 350F.
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2
In a food processor, combine graham crackers, hazelnuts, salt, and granulated sugar; process until fine crumbs form.
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3
With machine running, slowly pour butter through feed tube and process until combined.
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4
Press crumbs into bottom and up sides of a 9-inch fluted tart pan with a removable bottom.
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5
Bake until crust is golden brown and fragrant, 12 to 14 minutes.
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6
Let cool completely in pan on a wire rack.
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7
Meanwhile, make the topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and water.
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8
Bring to a boil; cook 1 minute.
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9
Drain hazelnuts and spread in a single layer on a parchment-lined rimmed baking sheet.
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10
Bake until nuts are toasted and shiny, 15 minutes.
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11
Let cool completely.
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12
Make the filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate.
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13
Let stand 5 minutes; whisk to combine, then let cool to room temperature.
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14
In a large chilled bowl, whip remaining 1 cup cream with the confectioners sugar until stiff peaks form.
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15
Gently fold in chocolate mixture until combined.
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16
Pour filling into baked, cooled crust and refrigerate until completely set, 2 hours or, wrapped tightly with plastic, up to 2 days.
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17
Top tart with candied hazelnuts before serving.
