This deceptively easy chocolate tart has a press-in nut crust that requires no dough-making skills and is gluten-free. (You can also use any nut you want; it’s adaptable.)
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
Ganache & Assembly
12 oz. bittersweet chocolate, chopped
2 cups heavy cream
6 Tbsp. unsalted butter, room temperature, cut into 1″ pieces
Flaky sea salt
A 12″-diameter tart pan with removable bottom
Preheat the oven to 350°F with a rack in the middle. Butter the pan lightly and line it with a round of parchment paper cut to fit just inside the pan. In a food processor, finely chop the nuts. Add the sugar and salt and pulse once more to combine. Drizzle in the melted butter and pulse until the nuts start to clump together and the mixture resembles sand. Using your hands, press the mixture firmly and evenly into the bottom and up the sides of the pan (it does not need to come up the sides). Bake the crust for 20–25 minutes, or until golden brown. Allow cooling.
Ganache and assembly
In a medium mixing bowl, combine the chocolate. In a small saucepan, heat cream until it just begins to simmer; immediately pour over chocolate. Allow sitting for 5 minutes, undisturbed. Mix in the butter with a heatproof rubber spatula until it is smooth and glossy. Smooth out any bubbles in the ganache by scraping it into the crust. Chill, uncovered, for at least 1 hour.
Remove tart from pan and sprinkle with sea salt. Using a hot knife, cut into wedges.
Make-Ahead: Tart can be made a day ahead of time. Refrigerate after covering with plastic wrap.