Chocolate Hazelnut Tart
['1 1/2 cups graham cracker crumbs', '3/4 stick (6 tablespoons) unsalted butter, melted', '1/4 teaspoon salt', '1 cup hazelnuts (4 3/4 oz), coarsely chopped', '1 cup heavy cream', '10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1/2 cup chocolate-hazelnut spread such as Nutella', 'a 9-inch (24-cm) springform pan']
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.
Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.
Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.
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