Chocolate Hazelnut Tart

• FOR THE CRUST:
• 3/4 cups Whole Hazelnuts
• 1 cup Graham Cracker, Finely Ground
• 1/4 cups Unsweetened Cocoa Powder
• 4 Tablespoons Confectioners Sugar
• 5 Tablespoons Unsalted Butter, melted
• FOR THE FILLING:
• 1-1/4 cup Heavy Cream
• 9 ounces, weight Bittersweet Chocolate
• 2 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 1/4 teaspoons Salt
• FOR THE GLAZE:
• 2 Tablespoons Heavy Cream
• 2 ounces, weight Bittersweet Chocolate
• 1 Tablespoon Warm Water
• 1 Tablespoon Honey
• FOR GARNISH:
• 1 cup Heavy Cream

1. 1. Make the crust: Preheat oven to 400u0b0F and toast hazelnuts for 8 minutes. Lower the temperature to 350u0b0F. Place hazelnuts on a paper towel. Cover with another paper towel and roll to remove shells. Blend in a food processor until fine. In a bowl, mix together hazelnuts, graham crackers, cocoa powder, and confectioners sugar with melted butter. Press in the bottom of a tart pan. Bake for 10 minutes.
2. 2. Make the filling: Bring heavy cream to a boil and pour over chocolate. Let sit for 5 minutes and then stir mixture until incorporated. Whisk in eggs, vanilla, and salt. Pour mixture into the tart pan and bake for 20 minutes. Allow to cool for 1 hour.
3. 3. Make the glaze: Bring heavy cream to a boil and pour over the chocolate. Let sit for 3 minutes and stir until incorporated. Add water and honey. Stir. Pour mixture over the tart and rotate until the glaze has covered the entire tart.
4. 4. Make the garnish: Whip heavy cream until just stiff. Garnish and serve at room temperature.
5. (Recipe from Dulce Delight.)

hazelnuts, graham cracker, ubc, confectioners sugar, unsalted butter, filling, heavy cream, weight bittersweet chocolate, eggs, vanilla, ubc, heavy cream, weight bittersweet chocolate, water, honey, heavy cream

Taken from tastykitchen.com/recipes/desserts/chocolate-hazelnut-tart-2/ (may not work)