- Yield: 8 tarts
- Yield: 8 tarts
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!