Hazelnut Chocolate Mousse Tart

Hazelnut Chocolate Mousse Tart

I made this Hazelnut Chocolate Mousse Tart for Father’s Day this year, my husband loved it and if my dad was not on holiday some 2000km away he would have loved it too. If you are following this blog you would know that I have a weak spot for tarts of all kinds but I also like chocolate mousse a lot. This recipe is about these two coming together in one bite. It is a tart shell filled with chocolate mousse and topped with hazelnuts…what is there not to love.
Ingredients for the tart shell:
1 1/4 cup all purpose flour
2 Tbs confectioners’ sugar
pinch of salt
45g or (3 Tbs) cold unsalted butter, I prefer using a scale
2 Tbs plain yogurt
1 Tbs ice water
1 tsp vanilla extract

For the hazelnut chocolate mousse:
300g dark chocolate with whole hazelnuts Lindt bar (or 250g dark chocolate and 50g toasted hazelnuts)
3 Tbs milk
2 Tbs sugar
11/2 Tbs cocoa powder, sifted
1 egg at room temperature, beaten
200g whipped cream

Make the tart shell: Put all the ingredients in the bowl of a food processor and pulse about 15 time or until the dough comes together. Shape it into a ball and transfer it to a lightly floured surface. Using a rolling pin roll it into 1/8-inch tick circle to fit a 9-inch loose bottom round tart pan or 12-inch rectangular tart pan. Trim off the excess dough and use it to line 2 or 3 mini tarts if you wish. Do not stretch the dough as it will shrink slightly while cooking. Score the uncooked tart shell 20 times with a fork. Refrigerate for 30 minutes.

Preheat the oven to 190C/375F.

Bake the tart shel in the middle of the oven for about 20-25 minutes or until the rim is light golden and firm to the touch. Allow the tart shell to come to room temperature before filling it.

Make the hazelnut chocolate mousse: Combine the chocolate and milk and melt it over gentle heat in a non stick pot or a double boiler while stirring constantly. Add the sugar and sift over the cocoa, mix until smooth. Pull the chocolate away from the fire and whisk in the bitten egg. Keep whisking for 30-40 seconds to avoid lumps, while the heat of the chocolate cooks the eggs. Put aside to cool for 10-15 minutes. In the mean time whip the cream. With the help of a spatula gently and gradually fold the whipped cream into the chocolate mixture.

Assemble the tart: Fill the tart shell with the chocolate mousse. If you are using chocolate and hazelnuts separately add the nuts at last after filling the tart shell. Refrigerate for at least 4 hours. Before serving dust the tarts with cocoa and decorate with kiwis or other fruits of choice.


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