Hazelnut shortcrust tart with panna cotta and Nutella

INGREDIENTS
Half a block of hazelnut shortcrust pastry (see the blog recipe)
I blind bake a base (see the blog), keeping the sides fairly high or the panna cotta will spill out.
Nutella
Hazelnuts
Unsweetened cocoa powder
PANNA COTTA
1 litre fresh cream
150 g sugar
3 gelatine leaves
1 vanilla pod
Half a small glass amaretto liqueur (optional)
I take the base out of the oven.

I spread it with a layer of Nutella.

I set it aside to cool.

I prepare the panna cotta, putting the cream, sugar and liqueur in a small pan.

I scrape the seeds from a vanilla pod.

I add them and the pod to the cream and bring almost to the boil.

I soak the gelatine leaves in a bowl of cold water for 10 minutes.

When the cream is almost boiling, I remove it from the heat and stir in the squeezed gelatine.

I strain it and let it cool a little.


I gently ladle some of the lukewarm cream into the pastry shell.

I pour the rest into a silicone mould.

I refrigerate everything for a few hours.
Once the tart and mould have set, I use a small knife to help gently release the little panna cotta shapes.

I place them on the tart.

I put a teaspoon of Nutella and a toasted hazelnut in the holes of the shapes.
I dust the empty spaces with unsweetened cocoa powder.

I refrigerate until serving.