Ingredients:

  • 300g chocolate sandwich cookies
  • 75g toasted hazelnuts, finely chopped
  • 115g unsalted butter, melted
  • 0.5 tsp flaky sea salt
  • 340g 70% dark chocolate, finely chopped
  • 300ml heavy cream (36% fat)
  • 1 tsp pure vanilla extract
  • 1 tsp instant espresso powder
  • 30g unsalted butter, room temperature
  • 100g fresh raspberries for garnish
  • 0.25 tsp additional flaky sea salt

Instructions:

  1. Process the cookies and hazelnuts in a food processor until they resemble coarse sand. Stream in the melted butter and salt, pulsing until the mixture looks like wet soil.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan using a flat-bottomed measuring cup for compression.
  3. Place the crust in the freezer for 15 minutes to allow the saturated fats to lock the crumb structure.
  4. Place chopped chocolate and espresso powder in a heat-proof bowl. Bring heavy cream to a simmer in a saucepan, then pour over the chocolate. Let sit undisturbed for 5 minutes.
  5. Whisk in small circles from the center until emulsified and glossy. Incorporate the room-temperature butter and vanilla extract.
  6. Pour the ganache into the chilled crust and smooth with an offset spatula. Refrigerate for at least 2 hours until the cocoa butter has crystallized.
  7. Garnish with fresh raspberries and a light sprinkle of sea salt before serving.