Recipe: Nutella Tart with Toasted Hazelnut Crust

Ingredients

Preheat the oven to 300°F (149°C) and toast the chopped hazelnuts for 5-7 minutes.
Increase the oven temperature to 350°F (177°C).
In a food processor, combine ¾ cup of toasted hazelnuts, flour, sugar, and salt until coarse.
Add cold butter and pulse until the mixture resembles pea-sized crumbs.
Stir in ice water gradually until the dough comes together.
Press the dough into a 9-inch tart pan and line with foil or parchment paper, adding pie weights.
Bake for 18-20 minutes, then cool on a wire rack.
For the filling, whisk cornstarch with ½ cup of heavy cream in a bowl.
In a saucepan, combine the cornstarch mixture, remaining heavy cream, Nutella, and salt, and bring to a boil while whisking.
Boil for 3 minutes until thickened, then remove from heat and stir in vanilla.
Pour the filling into the cooled crust and chill in the refrigerator for 3-4 hours until set.
Top with remaining hazelnuts before serving.

Servings

8-10

Calories

350

Total fat

26g

Total carbohydrates

28g

Total protein

Sodium

150mg

Cholesterol

60mg