Ingredients
1cupunsalted hazelnuts,chopped
1cupall-purpose flour,spoon and leveled
2tbspgranulated sugar
½tspsalt
½cupunsalted butter,cold and cubed
3tbspice water
2tbspcornstarch
2cupsheavy cream
¾cupNutella
⅛tspsalt
1tsppure vanilla extract
Preparation
Preheat the oven to 300 degrees F. Spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast for about 5 to 7 minutes until slightly darkened. Allow to cool down for about 5 minutes. Turn the oven up to 350 degrees F.
Using a food processor, pulse ¾ cup of the toasted hazelnuts, flour, sugar, and salt together until it reaches the consistency of coarse meal. (Reserve ¼ cup of the nuts for topping.) Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs.
Transfer mixture to a large bowl. Using a rubber spatula or wooden spoon, slowly stir in 3 tablespoons of ice water or just enough water to bring the dough somewhat together.
Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough tightly and evenly into a 9-inch tart pan. Line the crust with aluminum foil or parchment paper and add pie weights.
Bake (with pie weights) for about 18 to 20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
Whisk the cornstarch and ½ cup of the heavy cream together in a small bowl; a little cream mixed with the cornstarch helps avoid white cornstarch lumps in the filling.
Combine the cornstarch mixture, the rest of the heavy cream, Nutella, and salt into a medium saucepan over medium heat. Whisk to combine all of the ingredients and bring to a boil. While constantly whisking, allow to boil for about 3 minutes as it thickens. Remove from heat, whisk in the vanilla, then pour into the crust, swirling the top for a pretty pattern (if desired!).
Chill in the refrigerator for about 3 to 4 hours or until set. Top with remaining hazelnuts.
