Nutella Tart with Toasted Hazelnut Crust


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


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