Chocolate Mousse Tart With Hazelnuts Food

CHOCOLATE HAZELNUT TART WITH CHOCOLATE MOUSSE

Steps:

• For the crust, pulse hazelnuts in food processor with sugar until finely ground. Add flour, cocoa and salt. Pulse in the butter, until soft dough forms (crumbly). Press into buttered 9-inch springform pan, bottom only. Poke with fork all over and bake in a 375 degree oven for 18-20 minutes. Cool completely.
• For the filling, pour cold water in small saucepan. Sprinkle with gelatin, allow to bloom (absorb water) for 2 minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
• In mixing bowl, beat gelatin mixture with Nutella and mascarpone cheese. Set aside.
• In mixing bowl, beat whipped cream with cocoa and sugar until soft peaks form (several minutes). Fold in nutella mixture. Pour over cooled crust and refrigerate for several hours (or overnight).
• To remove springform pan, use plastic knife and run along edges. Release spring and lift up. Tart should be set up nicely on insert.
• When ready to serve, place heavy cream and chocolate in small saucepan. Heat on medium-low and stir until smooth. Drizzle over slices of tart. Enjoy!

CHOCOLATE MOUSSE TART WITH HAZELNUTS

Steps:

• Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
• Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and 1/4 cup water. Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
• Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with hazelnuts.

CHOCOLATE MOUSSE TART WITH HAZELNUTS

Steps:

• Make the crust: Preheat oven to 350°F. In a food processor, combine graham crackers, hazelnuts, salt, and granulated sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until combined. Press crumbs into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and fragrant, 12 to 14 minutes. Let cool completely in pan on a wire rack.
• Meanwhile, make the topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and water. Bring to a boil; cook 1 minute. Drain hazelnuts and spread in a single layer on a parchment-lined rimmed baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
• Make the filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large chilled bowl, whip remaining 1 cup cream with the confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into baked, cooled crust and refrigerate until completely set, 2 hours or, wrapped tightly with plastic, up to 2 days. Top tart with candied hazelnuts before serving.

CHOCOLATE, HAZELNUT & SALTED CARAMEL TART

Steps:

• To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
• Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
• For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.