The tart shell comes from Ina Garten's Apple Crostata recipe. It's my go-to shell and I use it for all my tarts and pies! The filling is adapted from Giada De Laurentiis' recipe for her Chocolate-Hazelnut Tart. I added the caramel and sea salt because I love the salty-sweet combination and I think they provide the perfect finishing touch to the bittersweet chocolate and hazelnuts. P.S. It is worth taking the time to make the crust! :)

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