Dark Chocolate Truffle Tart With Hazelnut Brittle

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Hazelnut Brittle (optional):

3 ounces hazelnuts, toasted and as much of skins removed as possible

1/4 teaspoon baking soda

1/4 cup water

1/2 cup granulated sugar

2 tablespoons unsalted butter


1 1/2 cups unsifted all-purpose flour

1/3 cup unsifted powdered sugar

1/8 teaspoon salt

1 large egg yolk

1 teaspoon pure vanilla

1 teaspoon water

4 ounces unsalted butter, chilled and cut into 1/4-inch slices

Truffle Filling:

9 ounces bittersweet chocolate, finely chopped

3/4 cup heavy cream

1 tablespoon brewed coffee

1/3 cup Nutella (see Note)

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