Dark chocolate is no doubt my favorite dessert, especially when paired with the creamy flavor and crunch of hazelnuts. This dark chocolate ganache nut tart is not only a total crowd-pleaser but also very simple to make. I used walnuts and hazelnuts for the crust, but I have made this tart with a crust of walnut, hazelnut, and pistachio that was equally delicious. The shaved nuts on top can also be replaced with a sprinkle of sea salt, but I prefer the dark chocolate taste instead of the sharp sea salt. Enjoy! xoxo
Images via Alex Phillips.
Print Dark Chocolate Ganache Nut Tart Recipe.
4 Tbsp. unsalted butter, melted, plus more room temperature for pan
2½ cups mixed raw nuts (such as walnuts, blanched hazelnuts, pistachios, and/or almonds)
¾ tsp. kosher salt
12 oz. dark chocolate (70% or more), chopped
1 ½ cups heavy cream – maybe 1 and ¼
5 Tbsp. unsalted butter, room temperature, cut into 1″ pieces
Lightly butter tart pan with removable bottom; line with a round of parchment paper cut to fit just inside the pan. Pulse nuts in a food processor until finely chopped. Add salt and melted butter, and pulse until nuts begin to clump together and the mixture looks sandy. Evenly press mixture into bottom and up sides of the pan. Bake crust at 350 degrees until golden brown, 20–25 minutes. Let cool.
In a heat-proof bowl, add chopped chocolate and top with pieces of butter. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate and butter. Let sit, undisturbed, for 5 minutes. Whisk chocolate until smooth and glossy. Pour ganache into the crust and smooth out any bubbles. Chill, until set, at least 1 hour. Remove tart from pan; sprinkle shaved nuts on top. Slice into wedges with a hot knife.
