Nutella Tart with Toasted Hazelnut Crust

yield: SERVES 8-10

Ingredients:

Toasted Hazelnut Crust

• 1 cup (120g) chopped unsalted Diamond of California hazelnuts
• 1 cup (125g) all-purpose flour
• 2 Tablespoons (25g) granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 3 Tablespoons (45ml) ice water

Nutella Filling

• 2 Tablespoons (14g) cornstarch
• 2 cups (480g) heavy cream
• 3/4 cup (225g) Nutella
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract

Directions:

1. I encourage you to check out the step-by-step photos below this recipe before beginning.
2. Preheat the oven to 300°F (149°C). Spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast until slightly darkened, about 5-7 minutes. Allow to cool down for 5 minutes. Turn the oven up to 350°F (177°C)

For full directions kindly visit sallysbakingaddiction.com.

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