No-Bake Chocolate-Hazelnut Tart With 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.
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 brulee 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!