Ingredients
Scale
- 1 cup (120g) chopped unsalted hazelnuts
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 3 tablespoons (45ml) ice water
- 2 tablespoons (14g) cornstarch
- 2 cups (480g) heavy cream
- 3/4 cup (225g) Nutella
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 300°F (149°C) and toast chopped hazelnuts until golden.
- Increase oven temperature to 350°F (177°C).
- In a food processor, blend hazelnuts, flour, sugar, and salt until coarse meal.
- Add cold butter and pulse until crumbly.
- Stir in ice water until dough forms, press into a tart pan.
- Bake the crust for 18-20 minutes and cool on a wire rack.
- Whisk cornstarch with heavy cream, combine with Nutella and salt in a saucepan and heat until thickened.
- Pour Nutella filling into cooled crust and chill for 3-4 hours.
- Garnish with reserved hazelnuts before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is cold for a flaky crust.
Chilling is essential for the filling to set properly.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 12
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 40