Hazelnut Ganache Tart with Sea Salt

Heat oven to 350 degrees F. Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins. Discard the skins.

In a food processor, finely grind 1/2 cup of the hazelnuts. Add the crushed cookies and butter and pulse until moistened. Press the mixture into the bottom and up the sides of a 9-inch removable-bottom fluted tart pan.

Place on a rimmed baking sheet and bake until dry, 10 to 12 minutes (if the crust puffs up during baking, gently press it down with the back of a spoon). Let cool in the pan on a wire rack.

Meanwhile, in a medium saucepan, bring the cream just to a boil. Remove from heat and whisk in the chocolate until smooth. Pour into the cooled tart shell. Refrigerate until set, about 1 hour.

Chop the remaining 1/4 cup nuts and sprinkle on the tart.

Just before serving, sprinkle the tart with flaky sea salt. For the easiest slicing, use a thin, sharp knife, wiping it clean and running it under hot water between slices.

The tart can be made two days in advance. Refrigerate covered. Wait to sprinkle the salt until just before serving or it will be absorbed into the ganache.

*It seems the Nabisco Chocolate Wafer Cookies this recipe specifies are no longer being made. I have tried Brownie Brittle and find it too sweet. The next thing I am going to try is chocolate teddy grahams, although they are not nearly as chocolate-y as the Nabisco cookies. A graham cracker crust would also be fine or a nutty shortbread would be delicious. Cook's Illustrated has a diy recipe for the chocolate wafers--i.e., make the cookies and grind them into crumbs. If you have time, it is worth the effort.