Prep the Pan: Lightly grease a 9-inch tart pan with a tiny bit of butter or spray. If using a pie dish, line the bottom with a round of parchment for easier slicing.

Make the Crust: Pulse the cookies into fine crumbs in a food processor. Add the melted butter, sugar (if using), and a pinch of salt. Pulse until the mixture looks like damp sand and holds together when pressed.

Press and Chill: Pour the crumb mixture into the pan. Use the bottom of a measuring cup to press it firmly across the base and up the sides. Firm pressure is key so the crust doesn’t crumble later. Chill in the fridge for 20 minutes.

Soften the Cream Cheese: Make sure your cream cheese is truly room temperature. This prevents lumps and gives you a smooth filling.

Whip the Cream: In a small bowl, whip the heavy cream to soft peaks. This adds lightness. You can do this by hand with a whisk or with a mixer on medium speed.

Blend the Base: In a separate bowl, beat the cream cheese until smooth. Add Nutella, vanilla, and a pinch of salt. Beat until completely blended and glossy. Scrape the bowl well.

Fold Gently: Using a spatula, fold the whipped cream into the Nutella mixture in two additions. Don’t overmix. Stop when no streaks remain and the filling looks airy and uniform.

Fill the Crust: Spoon the filling into the chilled crust. Smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter to release any air bubbles.

Chill to Set: Refrigerate uncovered for 3–4 hours, or until the tart is firm enough to slice. For the cleanest slices, chill overnight.

Add Toppings: Just before serving, garnish with chopped toasted hazelnuts, a sprinkle of sea salt flakes, and chocolate shavings. Berries or a dollop of whipped cream also work well.

Serve: Lift the tart from the pan if it has a removable bottom. Warm a sharp knife under hot water, wipe it dry, and cut clean slices. Enjoy cold or slightly cool.