Page 279 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Remove the parchment and pie weights and bake the crust for 15
minutes more, or until it is baked through. Set it aside to cool
completely.

2
. Place the gianduja and semisweet chocolates in a large, heatproof
mixing bowl. In a saucepan, bring the cream, butter, salt, and
vanilla to a simmer. Pour the cream mixture into the bowl with the

chocolate and allow it to sit undisturbed for 5 minutes. Whisk the
mixture until all the chocolate has melted and it is smooth.

3
. Pour the chocolate filling into the prepared crust. Refrigerate the
tart until it is partially set, about 20 minutes. Sprinkle the chopped
hazelnuts along the edge of the tart, then return it to the refrigerator
until it is completely set, about 1 hour more.