Preheat the oven to 350. Place the ritz crackers and hazelnuts in a food processor and pulse on low until formed into a cumbly mixture. Add the melted butter and continue to pulse until smooth, small crumbs have formed, about 1 minute or so.

Dump the crust mixture into the tart pan with a removable bottom and press into the bottom and up the sides. Bake for about 10 minutes until lightly golden in color. Cool completely on the counter while you make the ganache filling.

Place chopped chocolate into a medium sized glass or ceramic bowl. Place the cream in a small saucepan and heat over medium low heat until the mixture begins to bubble along the edges.

Remove the cream from the stove and pour over the chocolate. Cover the bowl (I just use a plate that fits on top) for about 3 minutes to the let cream melt the chocolate.

Then gently and slowly whisk the chocolate, which should be totally soft and melted, with the cream to combine together. Don’t over mix or try to whip, we are not trying to incorporate air into the mixture, just combine them together.

Add the vanilla, salt and Nutella to the chocolate ganache and continue gently whisking until everything is incorporated.

Pour the Nutella ganache into the cooled tart pan.

Let this sit until cooled and set up, at least 30-45 minutes before serving. When tart has set up sprinkle the chopped roasted hazelnuts on top as a garnish if using.