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:
Get full recipe >> Nutella Tart with Toasted Hazelnut Crust @ sallysbakingaddiction.com