Luxurious Nutella Tart

This tart is what Nutella dreams are made of. Layers of a hazelnut tart shell, candied hazelnuts, silky Nutella ganache filling and a shiny Nutella glaze makes this one luxurious treat for the tastebuds.

📝 Ingredients

• 2 tablespoon Nutella
• 1 tablespoon whole milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup (2oz/ 57g) hazelnuts, toasted
• 1/2 cup (2oz/ 57g) confectioners' sugar
• 1 cup (5oz/ 142g) all-purpose flour
• 1/8 teaspoon salt
• 5 tablespoons (2 1/2/ 71g) unsalted butter, cut into 1/4-inch pieces and chilled
• 1/4 cup (1 1/4oz/ 35g) hazelnuts, coarsely chopped
• 2 teaspoons granulated sugar
• 1/2 cup heavy cream
• 1/3 cup (2 oz/ 57g) semisweet chocolate chips or chopped from a bar (see note below)*
• 2 tablespoons (1oz/ 28g) unsalted butter, softened
• 1 1/4 cup (13oz/ 369g) Nutella

👨‍🍳 Instructions

1. 1Whisk the egg and vanilla together in a...: Whisk the egg and vanilla together in a small bowl; set aside.
2. 2Process the hazelnuts and sugar together in a...: Process the hazelnuts and sugar together in a food processor until finely ground, 8 to 10 seconds.
3. 3Add the flour and salt and pulse to...: Add the flour and salt and pulse to combine.
4. 4Scatter the butter pieces over the top and...: Scatter the butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses.
5. 5With the machine running, add the egg mixture...: With the machine running, add the egg mixture through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.
6. 6Turn the dough onto a sheet of plastic...: Turn the dough onto a sheet of plastic wrap and flatten into a 6-inch disk. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour or up to 2 days.* Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.
7. 7Roll the dough out to an 11-inch circle...: Roll the dough out to an 11-inch circle on a lightly floured counter, loosely roll around the rolling pin, lift, then carefully fit it into a 9-inch tart pan with removable bottom. Trim access dough using a sharp knife to make a clean edge. Use access dough scraps to press into any weak, thin areas.
8. 8Set the tart on a large plate and...: Set the tart on a large plate and freeze the tart shell for 30 minutes.
9. 9Adjust oven rack to middle position and heat...: Adjust oven rack to middle position and heat oven to 375F/190C.
10. 10Set the tart pan on a large baking...: Set the tart pan on a large baking sheet. Press a double layer of foil into the frozen tart shell and over the edges of the pan and fill with pie weights or dried beans, uncooked rice or pennies.
11. 11Bake until the shell is golden brown and...: Bake until the shell is golden brown and set, about 30 minutes, rotating the baking sheet halfway through baking.
12. 12Carefully remove the weights and foil and continue...: Carefully remove the weights and foil and continue to bake until it is fully baked and golden, 5 to 10 minutes longer.
13. 13Transfer the baking sheet to a wire rack...: Transfer the baking sheet to a wire rack and let the tart shell cool on the baking sheet while make the filling.
14. 14Cook the hazelnuts and sugar together in a...: Cook the hazelnuts and sugar together in a medium nonstick skillet over medium heat, stirring constantly until the nuts are golden and caramelized, about 1 minute. Remove the nuts from the skillet and set aside in a small bowl to cool.
15. 15Bring the cream to a brief simmer in...: Bring the cream to a brief simmer in a saucepan over medium-high heat. Off the heat, stir in the chocolate and butter, cover the pan, and let stand until the chocolate is mostly melted, about 2 minutes. Gently stir the mixture until smooth. If the mixture looks grainy with bits of chocolate, reheat it gently over low heat, whisking constantly until completely smooth.
16. 16Stir in the Nutella. It will be clumpy...: Stir in the Nutella. It will be clumpy and difficult to stir at first, but then it will smooth out as the stirring progresses.
17. 17Sprinkle the cooled candied hazelnuts over the bottom...: Sprinkle the cooled candied hazelnuts over the bottom of the tart shell, breaking up any clumps.
18. 18Pour the chocolate filling evenly over the nuts,...: Pour the chocolate filling evenly over the nuts, cover tightly with plastic wrap, then refrigerate the tart until the filling is firm, about 2 hours or up to 1 day.
19. 19Uncover the tart, then pour on the glaze...: Uncover the tart, then pour on the glaze (if using, instructions below) and tilt the pan to cover the top completely. Smooth out with a spatula if needed.
20. 20To serve, remove the outer metal ring of...: To serve, remove the outer metal ring of the tart pan, slide a thin spatula between the tart and the tart pan bottom, and carefully slide the tart onto a serving platter. Serve cold or at room temperature.
21. 21Whisk together the Nutella and milk until silky...: Whisk together the Nutella and milk until silky smooth. If the Nutella hasn't completely dissolved at the point, then heat in the microwave for 10 seconds and whisk again.