Cranberry and Hazelnut Cream Tart With Ginger Snap Crust

For the crust

Heat oven to 350 F

In food processor, add cookies and process until fine crumbs and then add butter and sugar. Pulse one to two more times to combine.

Press cookie mixture evenly into bottom and sides of fluted 11 inch tart pan (preferably with removable bottom).

Bake 8-9 minutes. Set aside to cool

Filling

Turn oven up to 375 F

Note: Hazelnut flour can be purchased or made in food processor. I chose to make my own from blanched hazelnuts. Pulse in processor until fine meal texture. Set aside for now

Add butter and sugar to bowl of stand mixer (or bowl with hand mixer) and cream together until pale and fluffy

Add the eggs one at a time, mixing well after each addition

Mix in the coffee and flour until well incorporated

Pour the warm Nutella on the bottom crust and gently spread with rubber spatula being careful not to disturb the cookie crust

Add the cranberries in your desired pattern on top of your Nutella.

Pour the hazelnut mixture over the Nutella and cranberries and make sure well covered

Bake for 40 minutes until filling golden and firm to touch. Start checking at 30 minutes.

Cool completely on wire rack

Topping

Warm Nutella in microwave for 30 seconds and drizzle on top of tart prior to serving

Tart can be stored in fridge for 2-3 days