Ingredients:
Crust:
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¼ C Melted Butter
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¾ C Pistachios
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¾ C Cashews
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¾ C Walnuts
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½ C Sugar
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1 t Kosher Salt
Ganache:
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20 oz Semi-Sweet Chocolate Chips
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1 C Heavy Cream
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3 T Softened Butter
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2 T Grand Marnier
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1 T Disaronno
Method:
Crust:
Preheat your oven to 350.
Cut a piece of parchment paper in a circle to fit the bottom of the tart pan.
Pulse the nuts, sugar, and salt in a food processor until finely chopped. Add the butter and mix util incorporated.
Press the mixture into the tart pan to form an even crust. Bake the crust 15 minutes or until golden brown.
Ganache:
Place the chocolate in a large mixing bowl. Heat the cream until it is almost to a boil and pour over the chocolate. Allow to sit in this way until the chocolate softens. Add the butter and liqueurs and mix until the butter is completely melted. Add the ganache to the crust and use a spatula to make it as smooth as possible. Chill for 2 hours and then let stand at room temperature for 10 minutes before cutting.
Happy Cooking!