In honor of the holidays, I’ve started making a new holiday dessert every week. But this is the first one #dontjudgemeit’sbeenbusy.
Hazelnut Crust
- 1 cup chopped unsalted hazelnuts
- 1 cup all-purpose flour
- 2 tbs granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3 tbs ice water
Nutella Filling
- 2 tbs cornstarch
- 2 cups heavy cream
- 3/4 cup Nutella
- 1/8 tsp salt
- 1 tsp pure vanilla extract
Directions:
- Preheat the oven to 300°F.
- Using a food processor, pulse 3/4 cup of the toasted hazelnuts, spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast until slightly darkened, about 5-7 minutes. Turn the oven up to 350°F.
- Put the toasted hazelnuts back into the food processor with the flour, sugar, and salt until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse.
- Transfer mixture to a large bowl and slowly stir in 3 tbs of ice water. Using the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan.
- Bake for 25-30 minutes.
- Whisk the cornstarch and 1/2 cup of the heavy cream together in a small bowl. 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 3 minutes as it thickens. Remove from heat, whisk in the vanilla, then pour into the crust, swirling the top for a pretty pattern.
- Chill in the refrigerator for 3-4 hours or until set.
