If you’re looking for a homemade treat to wow people with this holiday season, this is it! The chocolate tart is wildly easy (literally, the first tart I’ve ever made), insanely good and all 12” will please a big crowd.

Here’s how to make it:

GRAB:

For the crust:
4 Tbsp. unsalted butter, melted, plus more room temperature for pan
2½ cups mixed raw nuts (I did half almonds and half walnuts but blanched hazelnuts and pistachios work, too)
6 Tbsp. sugar
¾ tsp. kosher salt

Ganache:
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

1. Place a rack in middle of oven; preheat to 350° and line your pan with parchment paper (trace and cut to fit circle).

2. Pulse nuts in a food processor until finely chopped. Add sugar and salt and pulse again to combine. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy.

3. Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesn’t need to come all the way up the sides). Bake crust until golden brown, 20–25 minutes. Let cool.

4. Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes.

5. Add butter and mix with a heatproof rubber spatula until smooth and glossy.

6. Scrape ganache into crust and smooth out any bubbles.

7. Chill, uncovered, until set, at least 1 hour.

8. Remove tart from pan; sprinkle sea salt over. Slice with a hot knife and enjoy!

Recipe via Bon Apetit