Nutella Tart Hazelnut Crust (Printable Version)

Rich Nutella filling nestled in a toasted hazelnut crust topped with chopped hazelnuts for extra crunch.

# Ingredients Required:

→ Crust

01 - 120 g toasted hazelnuts, finely chopped
02 - 125 g all-purpose flour
03 - 113 g unsalted butter, cold and cubed
04 - 50 g brown sugar
05 - 1/4 tsp salt

→ Filling

06 - 310 g Nutella
07 - 60 ml heavy cream
08 - 1 tsp vanilla extract

→ Topping (optional)

09 - Chopped hazelnuts

# Guide to Cooking:

01 - Preheat the oven to 175°C and lightly grease a 23 cm tart pan.
02 - In a food processor, pulse toasted hazelnuts until finely ground. Add flour, brown sugar, and salt, then pulse to combine evenly.
03 - Add cold cubed butter and pulse until the mixture forms coarse crumbs.
04 - Firmly press the mixture into the tart pan, ensuring an even layer on the base and sides.
05 - Bake the crust for 15 minutes or until golden brown, then allow it to cool completely.
06 - Combine Nutella, heavy cream, and vanilla extract in a bowl; whisk until smooth and homogeneous.
07 - Pour the filling into the cooled crust and spread evenly. Optionally, sprinkle with chopped hazelnuts and a pinch of sea salt.
08 - Refrigerate the tart for a minimum of 2 hours to set before slicing and serving.

# Extra Suggestions:

01 - Ensure the crust is completely cooled before adding the filling to prevent melting.

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