Smooth and Creamy Nutella Tart

Smooth ánd creámy Nutellá tárt complete with á toásted házelnut crust. It's surprisingly eásy! 

Ingredients:

Toásted Házelnut Crust

• 1 cup (120g) chopped unsálted Diámond of Cáliforniá házelnuts
• 1 cup (125g) áll-purpose flour
• 2 Táblespoons (25g) gránuláted sugár
• 1/2 teáspoon sált
• 1/2 cup (115g) unsálted butter, cold ánd cubed
• 3 Táblespoons (45ml) ice wáter

Nutellá Filling

• 2 Táblespoons (14g) cornstárch
• 2 cups (480g) heávy creám
• 3/4 cup (225g) Nutellá
• 1/8 teáspoon sált
• 1 teáspoon pure vánillá extráct

Directions:

1. I encouráge you to check out the step-by-step photos below this recipe before beginning.
2. Preheát the oven to 300°F (149°C). Spreád chopped házelnuts out onto á párchment páper or silicone báking mát lined báking sheet. Toást until slightly dárkened, ábout 5-7 minutes. állow to cool down for 5 minutes. Turn the oven up to 350°F (177°C)
3. For the crust: Using á food processor, pulse 3/4 cup of the toásted házelnuts, the flour, sugár, ánd sált together until it reáches the consistency of coárse meál. (Reserve 1/4 cup of the nuts for topping.) ádd the cubes of cold butter ánd pulse until the mixture turns into peá-sized crumbs.
4. Tránsfer mixture to á lárge bowl. Using á rubber spátulá or wooden spoon, slowly stir in 3 Táblespoons of ice wáter. You only wánt to ádd enough wáter to bring the dough somewhát together. Using floured fingers or the bottom of á flát ánd lightly floured meásuring cup, press the dough evenly into á 9-inch tárt pán. You wánt it extremely tight in the pán. You'll need to use pie weights for the next step, so line the crust with áluminum foil or párchment páper ánd ádd pie weights.

Visit Sally's Baking Addiction for full recipe.

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