• Begin by preheating your oven to 350°F (175°C). You’ll want it nice and warm for baking the crust to a perfect golden brown.

Make the Crust

• In a medium mixing bowl, add the chilled butter, flour, and salt. Using a pastry cutter (or a fork if you don’t have one), blend the ingredients until the mixture looks like coarse crumbs
• Gradually add ice-cold water, one tablespoon at a time, until the dough comes together to form a ball.
• If the dough feels soft, wrap it in plastic and refrigerate for 30 minutes to firm it up for easier rolling.

Shape and Blind Bake the Dough

• Lightly flour your work surface, then roll the dough into a circle large enough to fit a 9-inch tart pan with a removable bottom. Carefully place the dough into the pan, gently pressing it into place. Trim any excess dough along the edges.
• Cover the crust with a piece of parchment paper, making sure it fits snugly, and fill with baking weights or dried beans to keep the crust from puffing up.
• Bake for 15-20 minutes. Afterward, remove the weights and parchment paper, then bake for an additional 5-10 minutes until the crust is a light golden brown. Let it cool completely before adding the filling.

Prepare the Nutella Filling

• In a small saucepan over low heat, combine the Nutella, heavy cream, and butter. Stir gently until the butter melts and everything is smooth and combined.
• Remove the saucepan from the heat and pour the filling into the cooled tart crust. Refrigerate the tart for about 4 hours to set.
• For a fluffy whipped cream topping, beat the whipping cream, powdered sugar, and vanilla in a bowl with an electric mixer until stiff peaks form. Use a piping bag or a spoon to decorate the tart as desired.

Garnish and Serve

• Just before serving, sprinkle toasted hazelnuts over the top for a bit of crunch and a beautiful finish. Slice and enjoy!