Banini Domacica Nougat Tart, Biscuit With Butter Filled With Cocoa Cream With Hazelnuts, From Serbia

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine all-purpose flour, baking powder, and salt.

In another bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Gradually add the dry ingredients to the wet mixture until just combined.

Spread the batter into a greased tart pan evenly.

Bake for 25-30 minutes until a toothpick inserted comes out clean.

Let the tart cool completely in the pan on a wire rack.

In a saucepan, heat heavy cream until just simmering, then remove from heat.

Add dark chocolate and nougat to the cream, stirring until melted and smooth.

Pour the chocolate mixture over the cooled tart and spread evenly.

Refrigerate the tart for at least 2 hours until set.

Once set, whip cream with powdered sugar until soft peaks form.

Top the tart with whipped cream and sprinkle with cocoa powder.

Garnish with chopped hazelnuts before serving.

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