For Crust

1. Preheat oven to 350 degrees.
2. Place chopped hazelnuts on a large skillet over low heat for 3-4 minutes to lightly toast.
3. Combine graham crackers, hazelnuts, sugar and salt in a food processor, pulsing until well combined and no large pieces of graham crackers or nuts remain.
4. Add melted butter and pulse to combine. Be sure all crumbs are evenly coated in butter.
5. Transfer crust into a 9 inch tart pan, using your hands to press it evenly on the bottom and up the sides of the pan.
6. Use the bottom of a measuring cup to press the crust firmly into the pan.
7. Bake for 8-10 minutes or until golden brown and fragrant.
8. Remove from oven and set aside to cool while you make the filling.

For Chocolate Hazelnut Filling

1. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, hazelnut spread, unsweetened cocoa powder and confectioner’s sugar on medium speed until light and smooth, about 2-3 minutes.
2. In a separate bowl, combine the heavy whipping cream, espresso powder and vanilla. Let the mixture sit for 2-3 minutes while the espresso powder dissolves.
3. Next, beat the heavy cream and espresso mixture low speed for 1 minute.
4. The mixture should begin to froth.
5. Increase the speed to medium high and add the granulated sugar. Mix just until firm peaks form.
6. Gently fold one third of the whipped cream mixture into the hazelnut cream cheese mixture and combine fully.
7. Then add the remaining whipped cream and fold until completely combined and mixture is fluffy and smooth.
8. Spread the chocolate hazelnut mixture into the into the cooled tart shell and smooth evenly with an offset spatula.
9. Chill three hours and serve cold or at room temperature.