Desserts & Baked Goods
Chocolate Ganache Tart
4 Tbsp. unsalted butter, melted, plus more room temperature for pan
2½ cups mixed raw nuts (such as walnuts, blanched hazelnuts, pistachios, and/or almonds)
6 Tbsp. sugar
¾ tsp. kosher salt
12 oz. bittersweet chocolate, chopped
2 cups heavy cream
6 Tbsp. unsalted butter, room temperature, cut into 1" pieces
Flaky sea salt
12"-diameter tart pan with removable bottom
Place a rack in middle of oven; preheat to 350°
Lightly butter pan; line with a round of parchment paper cut to fit just inside pan.
Cut 6tbsp butter into 1" pieces
Melt 4tbsp butter
Pulse nuts in a food processor until finely chopped.
Add sugar and salt and pulse again to combine.
Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy.
Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesn’t need to come all the way up the sides).
Bake crust until golden brown, 20–25 minutes. Let cool.
Place chocolate in a medium bowl.
Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes.
Add butter and mix with a heatproof rubber spatula until smooth and glossy.
Scrape ganache into crust and smooth out any bubbles.
Chill, uncovered, until set, at least 1 hour.
Remove tart from pan; sprinkle sea salt over.
Slice into wedges with a hot knife.
Do Ahead: Tart can be made 1 day ahead. Cover and keep chilled.