Choclate Tart

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
Grated lemon rind for garnish

Method:
Preheat oven to 325^o 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.