Chocolate Hazelnut Tart (Tarte de Ouf)

Ingredients

• One-minute sablé:
• 150 g (5 oz) petits beurre biscuits (sold worldwide but if you can’t find them animal crackers or Lorna Doone cookies are a good substitute), finely ground
• 50 g (1.7 oz) Gavottes cookies (or substitute cornflakes and a tbsp of sugar), crush by hand into cornflake size pieces
• 70 g (2.4 oz) salted butter, melted
• Chocolate Caramel ganache:
• 110 g (3.8 oz) sugar
• 30 g (1 oz) water
• 40 g (1.4 oz) salted butter
• 220 g (7.75 oz) heavy cream
• 150 g (5.2 oz) milk chocolate
• 50 g (1.7 oz)dark chocolate
• Sugared hazelnuts:
• 150 g (5.2 oz) blanched or raw hazelnuts
• 1 egg white
• 1 tablespoon light brown sugar
• Pinch of salt
• Praline:
• 100 g (3.5 oz) of Nutella (or homemade hazelnut spread)
• 30 g (1 oz) light brown sugar
• 20 g (.7 oz) or so of water

Instructions

1. A 20 cm (8 inch), pastry ring with 4 cm (1½ inch) sides on a baking sheet lined with parchment paper or use a spring form pan, and line the base with parchment paper.
2. Make the one-minute sablé: put finely ground petite sable biscuits and the crushed Gavottes cookies in a bowl. Add the butter and stir to coat. Firmly press into the base of the pastry ring or spring form pan, then place in the refrigerator for 10 minutes or so while you make the ganache.
3. Make the ganache: Heat the cream in a small pot. Put the sugar and water into a medium size, heavy-duty pot over medium heat. Cook just until the sugar starts to caramelize and turns a pale blond. Remove from heat and add the butter. Whisk to blend, then add the cream, 1/3 at a time. Return the pot to heat and bring to a quick boil. Again, remove from heat and add the chocolate. Leave for 1 minute without stirring, then gently mix until you have a smooth ganache. Pour over the chilled base and put in the refrigerator to set for a minimum of 4 hours.
4. Make the sugared hazelnuts: Preheat oven to 160 ° C (320 ° F) Line a baking sheet with parchment paper. Whisk together the brown sugar, egg white and salt int a bowl. Add nuts; toss to coat. Spread nut mixture in a single layer on a parchment paper-lined baking sheet. Bake 30 to 40 minute, stirring occasionally or until crisp and toasted. Remove from oven. When completely cooled, roughly chop.
5. Make the Praline: Whisk together the Nutella (or homemade hazelnut spread), sugar and water. The praline should be thick but spreadable.
6. To finish: Remove the tart from the refrigerator. Spread the praline over the top and garnish with the cooled, candied hazelnuts. To remove from the ring mold, warm the sides of the ring with the palms of your hands or a hairdryer and lift off.
7. Let the tart come to room temperature on the counter 30 minutes before serving.