Bittersweet Chocolate Tart

It's been so cold here lately that even Blogger froze up. I've been trying to upload a few posts all week, but my pictures won't load on my computer. Apparently it works fine on the hubby's, so I lured him away from his computer with some of this tart, and got to work.

This is an adaptation of a Gourmet recipe, and it's incredibly indulgent. The filling is almost like dark chocolate ganache, but flavored with some hazelnuts and -- you guessed it -- Nutella. The change I made was to sprinkle the top with a few tablespoons of chopped hazelnuts, rather than putting a cup in the tart filling. This was both because I wanted to preserve the lovely smoothness of the chocolate, and because I wanted the little man to be able to eat it.

This isn't your everyday dessert, but would be wonderful to serve to company or to finish off a dinner party. It was a perfect treat for the hubby and I today, because we've been trying to eat better but still allow ourselves to indulge once in a while. (We had the whole indulging vs. overeating discussion, so we each limited ourselves to a tiny sliver.)

And this baby's so good that even though it will break my heart, I think I need to find a new home for some of the leftovers, lest all my hard work be undone. Any volunteers?

Dagnabbit, I just can't do it.

Bittersweet Chocolate Tart

Serves 8-10

Crust

1 1/2 c. graham cracker crumbs

6 Tbsp. butter, melted

1/8 tsp. salt

Filling

10 1/2 oz. bittersweet chocolate

1 c. heavy cream

1/2 c. Nutella

1/8 tsp. salt

2-3 Tbsp. toasted hazelnuts, chopped

1. Preheat oven to 350 degrees.

2. Combine graham cracker crumbs, butter, and salt, and press crust onto the bottom of a 9" springform pan. Bake crust for 7 minutes, and then cool completely.

3. Finely chop chocolate.

This is hard work. I was too exhausted to use the treadmill after this.

4. Bring cream to a boil in a small saucepan over medium heat. Pour cream over chocolate.

5. Whisk until chocolate is melted and smooth, and then stir in Nutella and salt.

It looks gloppy at first, but it all works out in the end. I promise.

6. Pour mixture over cooled crust and top with hazelnuts.

7. Let chill in freezer for 25 minutes, or in fridge for 2-3 hours. Remove sides of pan before serving.