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!
Nutrition Facts : Calories 766 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 63 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 40 grams saturated fat, ServingSize 1 slice, Sodium 288 grams sodium, Sugar 29 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CHOCOLATE MOUSSE TART WITH HAZELNUTS
A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 535 g, Fat 40 g, Fiber 1 g, Protein 6 g
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