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Chocolate Hazelnut Tart

Chocolate Hazelnut Tart
This recipe makes 10 servings with 534 calories, 6g of protein, and 41g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Only A mixture of butter, salt, graham cracker crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
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Springform PanSpringform Pan
OvenOven
2
Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan.
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ButterButter
SaltSalt
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Springform PanSpringform Pan
BowlBowl
3
Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
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CrustCrust
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Springform PanSpringform Pan
OvenOven
4
While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes.
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HazelnutsHazelnuts
CrustCrust
ToastToast
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Baking PanBaking Pan
OvenOven
5
Transfer to a plate and cool to room temperature.
1
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.
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ChocolateChocolate
CreamCream
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WhiskWhisk
Sauce PanSauce Pan
BowlBowl
2
Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.
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Hazelnut SpreadHazelnut Spread
ChocolateChocolate
NutsNuts
SaltSalt
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WhiskWhisk
3
Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.)
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CrustCrust
4
Remove side of pan before serving tart.
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Frying PanFrying Pan
1
Tart can be made 4 days ahead and chilled in pan, covered.
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Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings10
Health Score5
Dish TypesSide Dish
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