Ingredients
1
1/2 cups graham cracker crumbs
3/4
stick (6 tbsp) unsalted butter, melted
1
cup hazelnuts (4 3/4 oz), coarsely chopped
10
1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/2
cup chocolate-hazelnut spread such as Nutella
Special equipment: a 9-inch (24-cm) springform pan
Directions
1.
Make crust and toast nuts:
2.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
3.
Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
4.
While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.
5.
Make filling while crust cools:
6.
Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.
7.
Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.
9.
Tart can be made 4 days ahead and chilled in pan, covered.
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