Steps

• First, prepare the Nutella (You can also do this in advance or the day before).

  
  Take a 9-inch tart pan (or a springform pan identical to the one you will use to make the tart), cover it with plastic wrap, melt the Nutella for a few seconds in the microwave (if it’s soft, there’s no need) and pour it into the pan, spreading it with a spatula in an even layer, leaving 1/4 inch from the edges, place in the freezer (photo) until it’s time to use it for the recipe.

  

• Prepare the hazelnut shortcrust pastry:

  Put the hazelnuts in a mixer along with the sugar and blend until you get a flour (don’t overblend, or you’ll end up with a paste; stop as soon as it looks floury).

  Mix the flour with the sifted baking powder and the ground hazelnuts with the sugar.

  
  Place the mixture in a fountain shape on a worktop, add the butter, and mix with your fingertips until you get a crumbly mixture.

  Make a well in the center where you will add the eggs and a pinch of salt, knead again with your fingertips and then with your hands quickly until you form a smooth and homogeneous dough.

  
  Form a ball and wrap it in a clean dish towel or plastic wrap for at least 30 minutes in the fridge.

• Put the hazelnuts and sugar in the bowl for 30 sec/speed 6.

  Add the flour and baking powder, 30 seconds/speed 3.

  
  Add the butter and eggs 20 seconds/speed 5.

  Transfer the dough to a worktop and knead it lightly with your hands until it compacts.

  Put the obtained dough in a clean dish towel or plastic wrap for at least 30 minutes in the fridge.

• After the resting time, preheat the oven to 350°F.

  Butter the 9-inch springform pan (if you only have the one where you placed the Nutella, take it out of the freezer, place the Nutella with all the plastic wrap on a tray, put it back in the freezer, and butter the pan that will be used for the tart).
  
  Remove the dough from the fridge and work it lightly, divide it into 2 parts, one slightly larger than the other.

  On a lightly floured worktop, roll out the dough (the larger piece) into a sheet large enough to cover the pan plus the edges, and use it to cover the pan, pricking the bottom with a fork.

• Take the Nutella out of the freezer, remove the plastic wrap, place the Nutella in the shortcrust base.

  
  Roll out the reserved dough on parchment paper into a sheet as large as the pan.

  Cover the Nutella with the dough.

  
  Bake in the lower part of the oven (just above the base) at 350°F static for about 25 minutes, the cake should turn golden.

  

• Remove from the oven, let it cool.

  
  The Kiss Cake is ready to be served… Enjoy your dessert!

  
  This cake should be stored at room temperature, and the Nutella will always remain creamy. I didn’t take the picture immediately because right out of the oven, it’s normal for the Nutella to be creamy, but even after hours with the cake nice and cold, you can be sure this dessert will turn out perfect for everyone, and the Nutella will stay creamy even days later, as I mentioned, just avoid putting the tart in the fridge.

  Try all the other recipes with Nutella, you can find them all by CLICKING HERE.

  
• 

• IF YOU DON’T WANT TO MISS THIS RECIPE, SHARE IT! ABOVE YOU WILL FIND THE BUTTON 😊
  CLICK HERE TO LIKE MY FACEBOOK PAGE, for you every day lots of recipes.
  JOIN BY CLICKING HERE TO MY FACEBOOK GROUP.
  BY CLICKING HERE YOU CAN FOLLOW ME ON INSTAGRAM
  BY CLICKING HERE YOU CAN FOLLOW ME ON PINTEREST
  ACTIVATE PUSH AND MESSENGER NOTIFICATIONS, YOU WILL RECEIVE MY RECIPES FOR FREE ON YOUR SMARTPHONE EVERY DAY.
  And if you make one of my recipes, send me a photo, I will gladly publish it on my Facebook page.
  TO RETURN TO THE HOME CLICK HERE.