Chocolate Hazelnut Tart

Ingredients

Chocolate Hazelnut Spread

• 1 cup skinned roasted hazelnuts

• 1/2 cup granulated sugar

• 4 ounces semisweet chocolate, melted

• 3 tablespoons cocoa powder

• 1 teaspoon vegetable oil

• A pinch of salt

Crust

• 1/2 cup skinned roasted hazelnuts

• 8 ounces thin chocolate wafer cookies

• 1 stick of unsalted butter (8 tablespoons), melted

Mousse and Topping

• 6 ounces bittersweet chocolate, roughly chopped

• 3 tablespoons sugar

• 2 large eggs, separated

• 1/2 cup whipping cream

• 1/2 cup roughly chopped roasted hazelnuts

Preparation

1. Preheat your oven to 325 ºF (165 ºC). And place a 9 1/2" tart pan with a removable rim on a baking sheet.

2. In a food processor process 1/2 cup of roasted hazelnuts until they are grain sized pieces. Then add in 8 ounces of chocolate wafer cookies and process until finely ground. Add the melted stick of butter and process again until crumbs begin to form.

3. Poor the crust mixture into your tart pan and press into an even crust along the bottom and sides. Bake for until the crust is set (about 10 minutes). Remove from oven and set aside to completely cool.

4. In a food processor process 1 cup of skinned roasted hazelnuts and 1/2 cup granulated sugar until a paste forms. Add in 4 ounces melted chocolate, 3 tablespoons cocoa powder, 1 teaspoon vegetable oil, and a pinch of salt. Process until everything is well combined.

5. Once the crust is completely cooled, poor the chocolate hazelnut spread over it in an even layer. Then refrigerate the whole thing for 30 minutes.

6. Meanwhile, melt 6 ounces of bittersweet chocolate, 3 tablespoons sugar, and 2 tablespoons water in a double boiler. Stir frequently and take off heat as soon as everything has melted and been combined. Stir in 2 egg yolks and set aside.

7. In the bowl of a stand mixer, beat the 2 egg whites with the whisk attachment on medium until stiff peaks form. In another bowl of a stand mixer, beat the 1/2 cup of cream with the whisk attachment on medium until stiff peaks form.

8. Gently fold the chocolate egg mixture into the egg whites with a rubber spatula until there are no streaks. Then gently fold in the whipped cream until there are no streaks.

9. Finally, pour the mouse onto the refrigerated chocolate crust with chocolate hazelnut spread. Spread the mouse evenly and top with the 1/2 cup roasted roughly chopped hazelnuts. Refrigerate for at least 3 hours until the mousse is firm and then cut and serve.

Notes

• Yield: 9 1/2" tart