• Preheat the oven to 350 degrees.

To make the crust

• Place the ½ c of chilled butter, flour and salt into a medium sized mixing bowl and using a pastry cutter, combine until it resembles small crumbs.
• Add in the water in small amounts until you have just enough for the dough to come together into a ball. (If the dough is soft, place it into the refrigerator for about 30 minutes before rolling out.)
• Lightly flour a hard surface and place the dough on it and roll it into a circle large enough to fit a 9” tart pan (with removable bottom).
• Place the dough into the tart pan and trim the edges.
• Cut a piece of parchment paper approximately the size of your pan and place over the top of the tart covering it completely.
• Add whatever baking weights you have (lots of substitutes are available such as dried beans–pictured).
• Place in the oven and bake for about 15-20 minutes.
• Remove the parchment paper (and weight) and continue to bake the crust for about 5-10 more minutes uncovered until the crust is lightly browned.
• Remove from the oven and let it cool completely.

Nutella Filling

• In a small saucepan, combine the ¾ c of heavy cream, nutella and butter and over low heat stir until the butter has melted and all ingredients are well incorporated.
• Remove from heat and pour into the cooled tart crust.
• Place into the refrigerator for about 4 hours to allow it to completely set.

Optional whipped cream:

• Place ¾ c heavy whipping cream, powdered sugar and vanilla into a small bowl and using an electric mixer or hand-held mixer, beat the ingredients until peaks form.
• Place into a piping bag and decorate the top of the tart as desired.
• Sprinkle it with toasted hazelnuts.