Refrigerate about 2 hours.
Preheat oven to 325o F (160C)
For The Crust-Preheat oven to 325o F (160C)
2 cups (480 g) all-purpose flour
1/2 cup (120 g) sugar
1 teaspoon (5 ml) vanilla
1/2 teaspoon (2,5 ml) kosher salt
1. Melt butter for the crust in a saucepan over medium-high heat.
2. Off heat, stir in sugar, vanilla and salt until dissolved.
3. Blend butter mixture into flour with a rubber spatula.
4. Press dough into an ungreased 10 inch (25 cm) tart pan with removable bottom. 5. Freeze crust for 15 minutes, then bake 25-30 minutes.
For The Filling-
2 Tbs. (30 ml) cornstarch
2 cups (480 g) heavy cream
3/4 cup (180 g) Nutella
1/2 teaspoon (2,5 ml) vanilla
pinch of salt
toasted hazelnuts for garnish
1. Whisk cornstarch into 1/4 cup (60 ml) cream in a bowl.
2. Combine the remaining 1-3/4 cups (420 ml) cream, Nutella, vanilla and salt in a saucepan.
3. Whisk in the cornstarch mixture.
4. Bring to a boil over medium heat, whisking constantly.
5. Once boiling, stir until thickened, about 1 minute.
6. Pour into the crust and smooth the top.
7. Refrigerate until set, about 2 hours.
