Decadent Dessert

The dessert I made for last night's monthly Ladies Dinner was a hit, and as quite a few people asked for the recipe, I thought I would share it with you, Dear Readers.

Courtesy of Real Simple Magazine 

Hazelnut Ganache Tart with Sea Salt

Serves 10 - Hands-On Time: 25 minutes - Total Time: 2 hours


Ingredients

• 3/4 cup hazelnuts
• 1 1/2 cups crushed chocolate wafer cookies (about 30 cookies)
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 1 1/2 cups heavy cream
• 12 ounces semisweet chocolate, chopped
• 1 teaspoon flaky sea salt 

Directions

1. Heat oven to 350*.  Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes.  Rub the warm nuts in a clean dish towel to remove the skins (discard the skins).
2. In a food processor, finely grind 1/2 cup of the hazelnuts.  Add the crushed cookies and butter and pulse until moistened.  Press the mixture into the bottom and up the sides of a 9-inch removable-bottom fluted tart pan.
3. Place on a rimmed baking sheet and bake until dry, 10 to 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.
4. Meanwhile, in a medium saucepan, bring the cream just to a boil.  Remove from heat and whisk in the chocolate until smooth.  Poor into the cooled tart shell.  Refrigerate until set, about 1 hour.
5. Chop the remaining 1/4 cup nuts and sprinkle on the tart.
6. Sprinkle with the salt just before serving.  For the easiest slicing, use a thin, sharp knife, wiping it clean and running it  under hot water between slices. 

The tart can be made up to 2 days in advance.  Refrigerate covered.  Sprinkle with nuts and sea salt just before serving.

Thanks, Real Simple!  You own my heart.