Ingredients

• All-purpose flour - 1 ½ cups
• Unsalted butter - ¾ cup, chilled and cubed
• Powdered sugar - ¼ cup
• Ground hazelnuts - ½ cup
• Salt - ¼ teaspoon
• Dark chocolate, chopped - 8 ounces
• Heavy cream - 1 cup
• Vanilla extract - 1 teaspoon
• Whole hazelnuts, toasted - ½ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   In a food processor, combine flour, powdered sugar, ground hazelnuts, and salt.

3. 3.

   Add the chilled butter and pulse until the mixture resembles coarse crumbs.

4. 4.

   Press the mixture into a tart pan, covering the bottom and sides evenly.

5. 5.

   Bake the crust for 15 minutes, then let it cool completely.

6. 6.

   In a saucepan, bring heavy cream to a simmer over medium heat.

7. 7.

   Pour the hot cream over the chopped dark chocolate in a bowl, letting it sit for 2 minutes.

8. 8.

   Stir until the chocolate is completely melted and smooth, then add vanilla extract.

9. 9.

   Pour the chocolate filling into the cooled tart crust.

10. 10.

    Refrigerate the tart for at least 2 hours, or until the filling is set.

11. 11.

    Garnish with toasted whole hazelnuts before serving.

Nutritional Facts