- 8
- 20 mins
- 60 mins
Ingredients
- For crust:
- 3/4 cup toasted hazel nuts
- 1 cup ap flour
- 2 tbsp. sugar
- 1/4 tsp. salt
- 6 tbsp. chilled butter, cubed
- 1 large egg
- 1/2 tsp. vanilla extract
- For Filling:
- 2 tbsp. cornstarch
- 2 cups heavy whipping cream
- 3/4 cup chocolate-hazelnut spread (nutella)
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
Preparation
Step 1
1. Toast the chopped hazelnut pieces in a skillet, for about 6 to 8 minutes, until golden brown. set aside.
2. Place 1/3 cup of toasted hazelnuts, flour, sugar qnd salt in the bowl of a food processor and pulse a few times to mix.
3. Add the cubes of butter and pulse until mixture looks like coarse meal.
4. Add the vanilla to the egg and beat well. Drizzle the egg into the food processor bowl and pulse until the dough comes together.
5. Turn the dough out onto a sheet of plastic wrap, pat into a disk, wrap and then chill in the refridgerator at least 1 hour, until firm.
6. Press chilled dough into a 9 inch tart pan that has a removable bottom.
7. Chill the tart shell for at least 30 minutes then blind bake, using aluminum foil and dried beans or pie weights, at 350 F for 20 minutes or until edges are golden brown. Remove the beans (weights) and continue baking for 15 to 20 minutes to brown the crust all over. Cool completely on a cooling rack before filling.
8. To prepare the filling, whisk the cornstach into 1/4 cup whipping cream, to form a slurry.
9. Combine the remaining filling ingredients in a medium size sauce pan, add in the cornstarch slurry and heat over medium heat, stirring constantly.
10. Bring to a boil and boil for 2 minutes, until thickened.
11. Let the filling cool slightly, then pour it into the cooled tart shell. Swirl the top, then refrigerate at least 1 hour, until filling is set. Sprinkle the top with the remaining toasted hazelnuts and serve.