Chocolate Hazelnut Tart!

Chocolate Hazxelnut Tart

I was a 40 year subscriber to Gourmet Magazine and so disappointed when the publishers discontinued the quality publication. Recipe adapted from Gourmet Magazine (December 2004)

There are a lot of different types of gianduja out there.  I've visited Torino, the home of chocolate-hazelnut spreads, and can attest to the variety, and deliciousness, of many of them. For the blog I try to use ingredients that are the most readily available to all, but feel free to experiment with what brand and type you prefer to use. Some are a little grainy, or nutty I should say, which will change the texture. Which isn't a bad thing. Just a question of personal choice, and taste. Nutella is the most well-known brand, but others are now crowding the shelves worldwide. 

I went for it and used a 70% bittersweet chocolate from Callebaut. Since this tart puts the chocolate front and center, this is a place to use good-quality dark chocolate. I'd stick with one in the range of 60-75% cacao. More info and tips can be found in my Chocolate FAQs.
The original recipe said "8 to 10 servings." The recipe formatting tool I use (so the recipes can be printed out) doesn't allow me to offer serving ranges, but realistically I think you'll get 12 servings out of it. It's so chocolatey that a small amount will satisfy.

Chocolate Hazelnut Tart

Ingredients:
1 1/2 cups (150g) Graham cracker crumbs, (from about 13 crackers)
6 tablespoons (85g) melted unsalted butter
1/4 teaspoon kosher or sea salt, divided (preferably flaky sea salt)
1 cup (240g) heavy cream
10 1/2 ounces (300g) bittersweet (not unsweetened) chocolate, chopped
1/2 cup (150g) chocolate-hazelnut spread, (see headnote)
1 cup (140g) hazelnuts, toasted, either left whole (if small), or very coarsely chopped 

Directions:
To make the crust, put the oven racks in the top and bottom third of the oven, and preheat the oven to 350ºF (180ºC). Invert the bottom of a 9-inch (24cm) springform pan so that what's usually the concave bottom, is the top, for easier removal of the finished tart. (If you look at mine shown in the post, it's already set up like that which is pretty sweet. 

You can't turn it over even if you want to, as it has a lip to collect any cake juices that may run out, which isn't a problem with this tart.) As Gourmet says, the "turned up edge" should be underneath. Lightly butter the bottom of the pan, or spray the bottom lightly with nonstick spray.

In a medium bowl, mix together the Graham cracker crumbs, butter, and 1/8th teaspoon of the salt. Scrape the moistened crumbs into the springform pan. Spread and shake the pan so they're in an even layer, then press them down with the bottom of a water glass so the buttered crumbs are as even as possible.

Bake the crust on the upper rack of the oven for 7 minutes. Cool the crust in the pan completely on a wire rack before filling.

To make the filling, bring the heavy cream and salt to a near boil in a medium saucepan. When the edges start to bubble, turn off the heat and add the chopped chocolate. Stir the chocolate with a whisk until it's completely melted and smooth, then whisk in the chocolate-hazelnut spread. Stir in the hazelnuts.

Pour the filling over the crust then smooth and/or gently shake the pan so the filling is even. Refrigerate the tart for about 1 1/2 hours (or freeze for 25 minutes) until just set.   12 Servings