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Start by making the hazelnut tart crust. In a big mixing bowl, add the graham cracker crumbs, hazelnut crumbs, granulated sugar, and melted butter. Mix with a spoon until the mixture is well combined.
Transfer the crust mixture to a tart pan, and press it into the pan until a nice even layer of crust forms.
Carefully place the crust into the freezer to firm up for about 20 minutes.
To make the filling, start by whisking the cornstarch and 1/2 cup of heavy cream in a small bowl. This step helps to avoid lumps in the filling.
Into a medium saucepan, add the heavy cream, vanilla extract, Nutella, and kosher salt. Cook over medium heat, whisking constantly until the mixture is well combined.
Add the cornstarch and cream mixture, MIXING CONSTANTLY, to avoid lumps in the filling. Let the mixture thicken up for 2-3 minutes.
Remove from heat and keep stirring for 2 more minutes.
Remove the crust from the freezer and pour the filling into the crust. Smooth it out with a spatula until you are satisfied with the look of the tart.
Chill the tart in the fridge for at least 3 hours to let it firm nicely.
Remove the tart from the fridge and carefully remove it from the tart pan.
For decoration, we like to top the tart with chopped toasted hazelnuts. This step also gives the tart a beautiful look, and it gives it an extra crunch that everyone enjoys.