Optional: 1/4 cup toasted nutshazelnuts, peanuts, anything you have on hand
Preheat oven to 425 degrees F (220 degrees C).
Lightly oil a 8 or 9 inch tart pan.
In a food processor, mix and combine the flour, sugar and salt.
Add chunks of cold butter and pulse until chunks are the size of peas and the dough starts to clump together.
(You don’t want one big clump, just small clumps forming).
Transfer the dough to the pan, and evenly press the dough into the middle and sides the tart pan.
Pierce the bottom of the crust with a fork to prevent it from puffing too much while it bakes.
Cover the crust with plastic and place it in the freezer for about 15 minutes. This helps to prevent the crust from shrinking as it bakes.
Bake for about 13-15 minutes. Set aside to cool until the filling is ready.
Nutella Filling – No Bake
In a small saucepan, whisk together the heavy cream and corn starch. Add in the nutella and salt. Bring the saucepan to medium heat and continue to whisk over a simmer/low boil for about 4-5 minutes until the mixture thickens.
Remove from heat and whisk in the vanilla. Pour the filling into the crust. Chill in the refrigerator for at least 3 hours, until it has set.
Optional: sprinkle toasted nuts on top as desired.
Tart Crust: JoyofBaking
Nutella Filling: CookingTree