Chocolate hazelnut lovers' dream! Crust is ground hazelnuts and oreo crumbs, filling is smooth milk chocolate ganache with chopped hazelnuts. A creamy cream cheese and homemade hazelnut paste mousse tops the tart.
– 1 ½ cups graham cracker crumb– 6 tablespoons salted butter, melted, (¾ of a stick)– ¼ teaspoon salt– 1 cup hazelnuts plus 2 tablespoons, coarsely chopped– 1 cup heavy cream– 10 ½ oz fine-quality bittersweet chocolate chips, not unsweetened– ½ cup chocolate-hazelnut spread such as Nutella– Special equipment: a 9-inch tart pan
INGREDIENTS
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INSTRUCTION
Warm up upper and lower oven racks to 350°F. Lift tart from springform pan. Mix crumbs, butter, and ⅛ teaspoon salt in a bowl and press onto the tart pan bottom.
STEP 1 .
Lower oven third: cool crust on rack after 7 minutes. Toast hazelnuts in shallow pan in upper third of oven for 6-7 minutes, stirring once. Plate at room temperature.
STEP 2.
Whisk chocolate in a heatproof bowl until melted and smooth after boiling cream in a 1-quart saucepan. After combining chocolate-hazelnut spread, add nuts and ⅛ teaspoon salt.
STEP 3.
Spread filling on cooled crust and top with remaining hazelnuts. Freeze the tart for 25 minutes until just set. (Do not freeze tart.)