Chocolate Hazelnut Tort with Shortbread Crust

I came across {THIS}A*M*A*Z*I*N*G recipe for a chocolate hazelnut tort and I just couldn't resist. I had to make it immediately and I am so glad I did. This was so simple. Honestly it didn't feel like I was really baking something. 
I love Neutella and have for a long time so I knew this recipe would would be amazing and it was!!!

For The Crust-
12 T. unsalted butter (1-1/2 sticks)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt

For The Filling-
2 T. cornstarch
2 cups heavy cream
3/4 cup Nutella
1/2 teaspoon vanilla
1/8 teaspoon salt
Toasted hazelnuts for garnish

Preheat oven to 325F with rack in the middle.  Melt butter for the crust in a saucepan over medium-high heat.  Off heat, stir in sugar, vanilla and salt until dissolved.

Blend butter mixture into flour with a rubber spatula.  Press dough into an ungreased 10" tart pan with removable bottom.  Freeze crust for 15 minutes then bake 25-30 minutes.

To make the filling, whisk cornstarch into 1/4 cup cream in a bowl.  Combine the remaining 1-3/4 cups cream, Nutella, vanilla and salt in a saucepan.  Whisk in the cornstarch mixture and bring to a boil over medium heat, whisking constantly.  Once boiling, stir until thickened, about 1 minute.  Pour into the crust and smooth the top.  Refrigerate until set, about 2 hours.



Breann said...

O.M.G Hanna.

Lindsay said...

I bet this was a delicious dessert :)

PoetessWug said...

It sure looks good!

Rebecca said...

Something tells me if I lick the screen it won't taste the same. This looks amazing ~ having a chocolate craving Right Now! mmm


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