I made this on Saturday. It's too chocolate-y and rich for me but everyone else ranted and raved about how good it was though. It's not complicated either, just takes a bit of time. (Check out the video
for it, I think she did a great job on it.):
Chocolate Tart with a Hazelnut Crust
1 cup ground graham cracker
3/4 cup whole hazelnuts ground - no skin
1/4 cup cocoa powder
4 tbsp confectionery sugar
5 tbsp unsalted butter – melted
Toast the hazelnuts for 9-10 minutes at 350F. Roll in a towel to remove the skins. Place in a food processor and grind until ground into fine crumbs.
Add all of the crust ingredients together and stir to mix. Take a handful and give it a squeeze; if it holds its shape it’s ready. Add 1 T of melted butter if it is too dry. Press it into the bottom of the tart pan and up the sides.
Bake at 350 for 10 minutes.
1 1/4 cup heavy cream
250g or 9oz bittersweet chocolate- no more than 65% I used 55%
2 large eggs
1 tbs vanilla extract
1/4 tsp salt
Bring cream to boil. Pour over chocolate. Let sit 5 minutes. Stir until smooth. Add eggs, vanilla and salt. Pour into crust and bake for 30 minutes. Let tart cool for at least an hour before adding the glaze.
2 tbsp heavy cream
55g or 2oz bittersweet chocolate - same one used above
1 tbsp honey
1 tbsp warm water
Bring cream to boil. Pour over chocolate. Let sit 5 minutes. Stir until smooth. Add honey and warm water. Stir until incorporated. Pour over the room temperature tart. (Remove from fridge an hour before glazing or let cool for an hour after baking!) Pour onto the tart and tilt the pan to move the glaze around until it is coated evenly.
Serve at room temperature!