This deceptively simple chocolate tart features a press-in nut crust that requires zero dough-making skills and also happens to be gluten-free. (You can also swap in any nut you want, it’s versatile.) This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
adapted from Bon Appétit.
- 4 Tablespoons unsalted butter, melted, plus more room temperature for pan
- 2½ cups mixed raw nuts (such as walnuts, blanched hazelnuts, pistachios, and/or almonds)
- 6 Tablespoons sugar
- ¾ teaspoon kosher salt
GANACHE & ASSEMBLY
- 12 ounces bittersweet chocolate, chopped
- 2 cups heavy cream
- 6 Tablespoons unsalted butter, room temperature, cut into 1″ pieces
- Flaky sea salt
- Prepare the crust. Place a rack in middle of oven; preheat to 350°. Lightly butter a 12″-diameter tart pan with removable bottom; line with a round of parchment paper cut to fit just inside pan. 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, 15–25 minutes (don’t walk away from it- it will go from golden to burnt very quickly!). 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.