Chocolate Hazelnut Tarts

Instructions

1. Crush cookie crumbs in a food processor until smooth, add butter and pulse until combined. It should feel like wet sand, if too dry add more butter.
2. Divide crumbs into 2 tart tins with removable bottoms. Using a metal measuring cup (or small glass) Press crumbs up the sides of the tin to create a crust. Press crumbs down at bottom too. And level off crumbs at top by pressing them down with measuring cup or your finger so that the top is flush with the tin.
3. Place tins on cookie sheet and bake at 350F (176C) for 10 mins.
4. Meanwhile place heavy cream in a large saucepan and warm until simmering and foamy, Turn off heat and add chips. Whisk until smooth. Add more cream in 1 tablespoon (15 ml) increments if needed until chocolate is of pouring consistency.
5. Pour chocolate into tins, top ½ half of tart (in a half-moon shape) with the chopped hazelnuts. Best way to chop a hazelnut? Place them in a plastic bag, and whack them with a rolling pin!
6. Refrigerate tarts for at least 1 hour for a gooey center 4 hours or overnight for a firmer fudge-like texture.
7. Before serving remove from tins and serve with lightly whipped homemade whip cream if you desire. Enjoy!