Chilled Chocolate-Hazelnut Cream Tart

Ingredients

Tick the ingredients as you go

Toasted hazelnut crust

• 1 cup (120g) chopped unsalted hazelnuts
• 1 cup (125g) all-purpose flour, spooned and leveled
• 2 tablespoons (25g) granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (8 tablespoons; 113g) unsalted butter, cold and cubed
• 3 tablespoons (45ml) ice water

Chocolate-hazelnut filling

• 2 tablespoons (14g) cornstarch
• 2 cups (480g) heavy cream
• 3/4 cup (225g) chocolate-hazelnut spread
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   Start with the oven at 300°F (149°C). Toast the chopped hazelnuts on a lined baking sheet (parchment or silicone) for 5-7 minutes, just until they take on a little color. Give them 5 minutes to cool and turn the oven up to 350°F (177°C).

2. 2

   For the crust, measure out 3/4 cup of the toasted nuts and save the last 1/4 cup for decorating. Pulse the 3/4 cup in a food processor along with the flour, sugar and salt to a coarse meal, then add the cold butter cubes and keep pulsing until you have pea-sized crumbs.

3. 3

   Empty the crumbs into a large bowl. Drizzle in the ice water a little at a time, up to 3 tablespoons, stirring only until the dough barely clings together. Using floured fingertips or the floured base of a measuring cup, pack it tightly and evenly into the tart pan. Cover with foil or parchment and weigh it down with pie weights.

   
5. 4

   Bake the weighted crust for 18-20 minutes, then let it rest on a wire rack while the filling comes together.

6. 5

   For the filling, first stir the cornstarch into 1/2 cup of the cream in a small bowl until lump-free. Pour that into a medium saucepan with the remaining cream, the spread and the salt, set over medium heat, and whisk until it reaches a boil. Keep it boiling for 3 minutes, whisking all the while, until thickened. Off the heat, whisk in the vanilla, then fill the crust, swirling the surface if you like.

   
7. 6

   Refrigerate for 3-4 hours until set. Scatter the reserved hazelnuts over the top right before slicing.