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 325o F 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.