Ingredients
10 chocolate graham crackers
1/2 stick unsalted butter, melted
1/3 cup sugar
Filling:
1 1/4 cups heavy cream
10 oz bittersweet chocolate 60% cocoa is good
2 eggs
6 Medjool California dates, pitted and chopped
1/2 cup hazelnuts, toasted and chopped
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Sea salt for garnish
Equipment: 9 inch fluted tart pan
Instructions
- Preheat oven to 350°F. In a food processor pulse graham crackers and combine with sugar and butter. Pour crumbs into the pan and flatten using your hands around the edges of the pan. Bake for 12 minutes.
- Bring cream to a boil in a medium-sized saucepan. Shut off heat and stir in chocolate and let sit for 5 minutes. Whisk and stir in eggs into the chocolate filling. Stir in hazelnuts and dates along with the vanilla and kosher salt.
- Pour filling into crust and bake in the oven for 20 -22 minutes. Remove from the oven and let cool completely in the pan.
- Serve with some sea salt and caramel ice cream.
- Prep Time: 15 Minutes
- Cook Time: 25 minutes
