- 12 tablespoons butter
- 2 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon vanilla
Preheat oven to 325°F.
In a saucepan, melt butter. Remove from heat and add sugar and vanilla, stirring until most of the sugar has dissolved. Add flour and mix together using a wooden spoon or rubber spatula. Press the dough into an ungreased, 10-inch tart pan with removable bottom. Freeze crust for 15 minutes. Bake for 25 minutes. Set crust aside to cool.
- ½ cup hazelnuts (also called filberts)
- 3 tablespoons baking soda
Begin by removing the skins from the hazelnuts: Boil 2 cups water, then add baking soda, the water will foam up a bit. Add the nuts to the boiling soda water and boil for 3 minutes. Strain the nuts and rinse with cold water. Peel the skins away from the nuts and place on a kitchen towel to dry.
When nuts are dry, toast them on a baking sheet in a 350°F oven for about 7 to 10 minutes.
- ¾ cup heavy cream
- 7.5 ounces good quality bittersweet chocolate, chopped
- ¾ cup chocolate-hazelnut spread such as Nutella
Place chopped chocolate in a heatproof bowl and set aside.
In a saucepan, bring cream to a boil. Remove from heat and pour over the chocolate pieces, whisking until chocolate is melted and smooth. Add the chocolate-hazelnut spread and whisk until smooth.
Pour filling onto cooled crust and sprinkle toasted hazelnuts on top. Refrigerate for 2 hours to set. When ready to serve, cut into small wedges and garnish with pieces of Hazelnut Brittle (recipe follows).
- ½ cup sugar
- 1 tablespoon water
- Splash of vanilla
- ½ cup hazelnuts, skins removed
Grease a cookie sheet and set aside.
In a skillet, combine the sugar and water and cook over medium high heat, without stirring, until it turns amber in color. Working quickly, remove sugar from the heat, mix in vanilla and hazelnuts. Pour the hazelnut mixture onto greased cookie sheets to cool, making sure to spread out the nuts a little. Once cooled, break into pieces.