Milk Chocolate Hazelnut Ganache Tart

1 10-inch tart crust, or 9 inch pie crust, cooked and cooled
2 4.4 oz Lindt Milk Chocolate Hazelnut bars, broken into pieces
½ cup milk chocolate pieces
3/4 cups heavy cream
1 ½ cups chopped and Toasted hazelnuts

To toast hazelnuts, lay in a single layer on a baking sheet, and toast for 5-7 minutes at 350 degrees. Set aside.

Place broken chocolate hazelnut pieces, and milk chocolate pieces in a medium sized bowl. Set aside.

In a medium sized saucepan. Bring cream to a boil, pour over chocolate, and stir until creamy.

Pour into tart crust, top with toasted hazelnuts and let stand until set. About 2 hours, or chill for 1 hour.

Makes 10-12 servings

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