1. COMBINE the biscuit crumbs and butter in a bowl. Press mixture into the base of a lightly greased 25cm round fluted tart pan with a removable base. Bake in a moderate oven 180°C for 5-7 minutes then cool on a wire rack.
2. PLACE cream in a saucepan and bring to a boil then immediately remove from heat and stir in the chocolate. Whisk in chocolate hazelnut spread and salt then stir through nuts. Pour onto the crust then chill until firm.