original recipe by Carmela Hobbins
serves 8-12
1 1/2 sticks of unsalted butter
1/3 C granulated sugar
1/2 tsp. pure almond extract
1 1/2 C all purpose flour
1 C Nutella
1/2 C semisweet chocolate morsels
1/2 C white chocolate morsels
1/2 C sliced almonds (I like a lot of almonds, so I used closer to 3/4 C)
Cocoa for dusting
Whipped cream for garnishing
1. In an electric mixer, beat butter and sugar together for about 4-5 minutes until pale and fluffy. Reduce speed to low and add almond extract, followed by flour. Mix until combined.
2. Press dough into a 10x1" tart pan with a removable bottom. Chill until firm, about 30 minutes, or as long as overnight. Preheat oven to 350 degrees. Remove tart pan from refrigerator and drop spoonfuls of Nutella evenly over the crust (don't attempt to spread as it might damage the tart). Bake tart for about 5 minutes, remove from the oven and now spread evenly the softened Nutella over the crust. Sprinkle chocolate morsels over the Nutella, then top with the sliced almonds.
3. Bake on the lower rack of the oven until crust is golden, about 20-25 minutes. Cool, remove side of tart pan and serve at room temperature or warm. Dust the plate with cocoa and garnish with whipped cream.