- Yield: 8 tarts 1x
- Yield: 8 tarts 1x
Scale:
- Yield: 8 tarts 1x
Ingredients
for the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup Ghirardelli 100% Unsweetened Cocoa Powder
- 3 tablespoons brown sugar
- 8 tablespoons butter, melted
for the filling
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 3 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/2 cup roasted hazelnuts, roughly chopped
for the ganache
- 1/3 cup heavy cream
- 4 oz Ghirardelli’s 60% Cocoa Baking Bars, chopped
Instructions
- Preheat oven to 350°F. Place 6 mini tart shells on a baking sheet and set aside.
- In a large bowl, combine crust ingredients. Mix thoroughly to combine, then press mixture into tart shells (I used a half cup measurer to make a perfect indentation for my crusts!).
- Bake for 10-12 minutes, then allow to cool completely.
- To make the salted caramel, place a small saucepan over low heat. Add in sugar and cook, stirring occasionally, until the sugar melts completely, about 8-10 minutes.
- As soon as your sugar is fully melted, remove from heat and add in butter. Whisk carefully until fully incorporated, then add in salt and 3 tablespoons heavy cream. Allow to cool until it’s warm but not hot.
- Spoon caramel into the tarts until they’re just shy of full. Sprinkle in all but 2 tablespoons of the hazelnuts. Place in freezer to chill for 10 minutes.
- Chop those remaining 2 tablespoons of nuts so they’re finely chopped. Set aside.
- To make the ganache, heat 1/3 cup heavy cream in a small saucepan over low heat until scalding. Remove from heat, add in dark chocolate. and let sit for 5 minutes. After, whisk to combine. Mixture should be totally smooth and melted at this point.
- Remove tarts from freezer and spoon ganache on top. Sprinkle with remaining hazelnuts and finish with flakey sea salt!
Leave a comment and rate this recipe!
Hi Sarah, this recipe looks amazing! Can I bake this also as like one big tart? Would that change the measurments?
Love,
Rita
Found the crust recipe to have too much better causing the tart to be extremely soft/flaky and difficult to remove from the tart mold
Hey Paul,
So sorry to hear that that was your experience! Make sure you keep your butter and your dough super cold–that’ll help with the dough crisping up and not melting on you. Hope this helps 🙂
Sarah
I love these tarts, so gorgeous!