We used store-bought graham cracker crumbs to save time; if you prefer to make your own in a food processor, you'll need 13 crackers, each about 4 3/4 by 2 1/4 inches. Freezing the tart helps to chill it quickly. If you're not in a rush, simply chill the tart in the refrigerator until you're ready to serve it.
Tart can be made 4 days ahead and chilled in pan, covered.
Recipe information
Total Time
45 min
Yield
Makes 8 to 10 servings
Ingredients
Special Equipment
Preparation
Make crust and toast nuts:
Step 1
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.
Step 2
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.
Step 3
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.
Make filling while crust cools:
Step 4
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.
Step 5
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.
Recipe notes
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