Happy Thanksgiving! Thankful for a myriad of things in particular this year, also for anyone whose taken a moment to follow my adventures in planes, trains, and kitchens. Wishing you a gorgeously delicious one, my loves!

Not much for chocolate, but finding myself making tons of choco desserts these days… I was even more suprised when I went to look for this recipe adapted from the Food Dolls to make again for company only to find I’d failed to post it! Please, please, let me still have the recipe, because it was absolutely incredible. If you’ve had it with pumpkin pie and traditional Thanksgiving desserts, may I direct you to this gorgeously simple Chocolate Hazelnut Tart. (And don’t skimp on the flaky sea salt!) xx

Chocolate Hazelnut Tart

For the crust:

• 2 sleeves of Oreos
• 1/3 c. toasted hazelnuts
• 1/4 tsp salt
• 6 T. butter, melted

For the filling:

• 300g (12oz) dark chocolate (70%)
• 50g (2oz) milk chocolate
• 1.25 c. heavy cream
• 2 T. sugar
• 1/4 c. butter, diced
• 2 tsp. vanilla
• 1/4 c. hazelnut butter

For the hazelnut topping:

• 1 c. hazelnuts
• 1 T. butter
• 1 T. brown sugar

Sea salt flakes

1. Retrieve a 9″ tart pan. Preheat oven to 325F.
2. Combine all of the crust ingredients into a food processor until just combined.
3. Press into tart pan and bake for 7 minutes. (If there’s a bit too much, reserve it to sprinkle on top among the hazelnuts).
4. In a metal bowl, break apart the chocolate into large chunks and add.
5. In a saucepan, combine the cream, sugar, and butter. Bring to a low boil.
6. Pour over chocolate, allowing a couple minutes to sit. Then, stir until smooth.
7. Stir in the vanilla and hazelnut butter.
8. Pour filling into crust.
9. Refrigerate overnight.

1. Prepare the hazelnuts, but don’t place on top of the tart until ready to serve.
2. In a small pan over medium heat, melt the butter.
3. Stir in sugar and salt.
4. Stir in the hazlenuts, coating them in the mixture. Toast a few minutes.
5. Place on wax paper to harden.
6. Store in an airtight containter until ready to dress the tart.

When ready to serve, sprinkle on the hazelnuts, lightly pressing them into the tart. Sprinkle with a generous serving of flaky sea salt.