Hazelnut Ganache Tart

1. 1

   Heat the oven to 350u00b0F. 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.

2. 2

   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.

3. 3

   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!

4. 4

   Note: For the easiest slicing, use a thin, sharp knife, wiping it clean, and running it under hot water between slices.

5. 5

   Recipe adapted from Real Simple magazine.

* Per serving · 4 servings · Values may vary.

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