For the Crust:

*Preheat the oven to 350 Degrees

1. In a large bowl cream together the sugar with the egg yolks

2. Next add the unsalted butter (cubed at room temperature) to the sugar and yolk mixture. It will become a yellow gooey mixture.

3. Add ground cinnamon, vanilla extract, and salt – mix together with a fork to blend all ingredients together

4. Next work in the flour with a fork and then start to use your hands and form a round ball. Using your hands knead the dough gently with your fingertips

5. Wrap the ball of dough with plastic wrap and refrigerate for 30 minutes

6. After 30 minutes roll the pastry on a lightly floured counter

7. Butter your tart pan and start to mold the pastry into the pan making it even and creating the edges

8. With a fork poke holes in the bottom of the crust and line with parchment paper and use beans or pie weights to hold it down

9. Bake in the oven blind (blind means without a filling) at 350 degrees for 20 minutes

10. Take out to cool while you work on the filling

For the filling:

1. Whisk the potato starch into a small bowl with 1/4 cup of the heavy cream

2. In a saucepan over low heat add: 1 3/4 cups of cream, Nutella, vanilla, salt, and instant coffee.

3. Whisk in the potato starch cream mixture from step 1

4. Bring it all to a boil while you whisk making it thicker like a pudding or custard

5. Let the mixture cool for about 10 minutes

6. Pour the mixture into your pie crust and put back in the oven and bake at 300 for about 25 minutes

7. Take out of the oven and let it rest for about 20 minutes

8. Chop up some hazelnuts and sprinkle on top

9. Now you are ready to serve!