Hazelnut Ganache Tart with Sea Salt

    Um, Yum!
    I am such a sucker for Sweet + Salt!

    A perfect dessert to serve a crowd-
    this is sure to impress your dinner guest

    I made this Vegan and Gluten Free for Thanksgiving-
    believe me, no one knew!

    3/4 cup Dry Roasted Hazelnut
    1 1/2 cup Crushed Chocolate wafer cookies (I used Gluten Free)
    6 T unsalted butter melted (I used vegan Earth Balance)
    1 1/2 cups heavy cream (I used 14oz Silken Tofu- Blended in the cuisinart)
    12 oz Semisweet chocolate chip
    Sea Salt for Garnish

    Heat oven to 350
    In a food processor, finely grind 1/2 a cup of Hazelnuts.
    Add the crushed cookies and butter and pulse until smooth
    Press the mixture into the bottom of a 9 inch removable bottom pan
    Bake of 10-12 minutes, let cool on a wire rack
    Meanwhile, in a double broiler melt the chocolate
    Add the chocolate to the heavy cream (of tofu in the blender
    Pour chocolate mixture onto the cooled crust
    Refrigerate for at least 1 hour
    Sprinkle with remaining nuts and sea salt
    Served on a pretty blue platter I picked up in Todos Santos, Baja California

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