Chocolate Ganache Tart

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

subheading: CRUST:

4 Tbsp. unsalted butter, melted, plus more room temperature for pan

2½ cups mixed raw nuts (such as walnuts, blanched hazelnuts, pistachios, and/or almonds)

6 Tbsp. sugar

¾ tsp. kosher salt

subheading: GANACHE AND ASSEMBLY:

12 oz. bittersweet chocolate, chopped

2 cups heavy cream

6 Tbsp. unsalted butter, room temperature, cut into 1" pieces

Flaky sea salt

subheading: SPECIAL EQUIPMENT:

A 12"-diameter tart pan with removable bottom

Directions at bonappetit.com

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