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1
In a small bowl, sprinkle the gelatin over 1 tablespoon of water; let stand until the gelatin is softened, 5 minutes.
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2
In a medium saucepan, bring the cream and 6 tablespoons of the sugar to a simmer; remove from the heat.
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3
Stir in the gelatin until dissolved.
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4
Add the gianduja and salt to the hot cream and let stand until melted, about 3 minutes; whisk until smooth.
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5
Scrape the mixture into a glass bowl, press a sheet of plastic wrap directly onto the surface and let stand until cooled, about 1 hour.
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6
Meanwhile, spray an 8-inch springform pan with nonstick cooking spray.
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7
In a food processor, pulse the cookies until fine; transfer to a bowl.
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8
Add the melted butter and the remaining tablespoon of sugar and stir until coated.
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9
Press the crumbs over the bottom of the springform pan and refrigerate the crust until firm, about 30 minutes.
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10
Preheat the oven to 325.
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11
Spread the hazelnuts on a baking sheet and toast for 12 minutes, until fragrant.
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12
Let cool.
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13
Pour the gianduja filling over the crust and scatter the toasted hazelnuts over the surface (they will sink and then float to the surface).
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14
Refrigerate the tart uncovered until firm, about 6 hours.
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15
Run a small hot knife around the edge of the tart.
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16
Remove the ring from the pan, cut the tart into wedges and serve.
