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Author Notes: Warning: This is a highly decadent and addictive recipe. Chocolate. hazelnuts. Maldon salt. It's a chocolate lover's dream, without any added sugar. This would be perfect for any dinner party, or just to have in the fridge when a friend stops over for tea and a talk. Ummm, or just for you, at midnight. —Danielle Rehfeld Colen
Prep time: 15 min
Cook time: 1 hrs
For the tart crust:
ounces thin chocolate cookies or biscuits (you can use shortbread, gluten-free cookies, Italian chocolate tea biscuits, or even salty chocolate cookies)
ounces toasted, peeled hazelnuts, plus more for garnish
pitted medjool dates
pinch sea salt
- Break up the biscuits a bit and place them in a blender or food processor with nuts. Pulse until very well chopped. They should resemble fine crumbs.
- Add 10 dates and a pinch of sea salt. Pulse well. Blend until the mixture begins to come together about 20-30 seconds. Add the other dates if needed and blend again. The mixture should be wet and should hold together when you test it.
- Press the dough into the bottom of an 11-inch fluted tart pan with a removable bottom. Freeze for 10 minutes.
For the Chocolate Ganache:
ounces milk chocolate, chopped or in chips
ounces semisweet or bittersweet chocolate, chopped or in chips
ounces heavy cream (150 ml)
pinch Maldon salt, for serving
- In a small pot, warm the cream over medium heat until you see little bubbles at edges. Add the chocolate and turn off flame. Wait one minute and stir until glossy.
- Pour the chocolate directly on top of the crust. Allow it to set in a cool place for an hour before serving. You can also pop it in the fridge for 15 minutes-1/2 hour if you're in a rush. If making ahead and refrigerating for more than 2 hours, the ganache may lose some of its sheen. Remove and allow to temper for 30 min-2 hours before serving (Depending on how long it's been refrigerated) so that the ganache softens. You can also very quickly run a creme brûlée torch over the surface of the tart to get the sheen back. Just before serving sprinkle with a few pieces of hazelnut and sea salt crystals. I love the texture and flavor of Maldon, but you could try fleur de sel, too!
- This recipe is a Community Pick!