Chocolate Nutella Mousse Tart

This show-stopping Nutella mousse tart is completely decadent and delicious. Made of a rich hazelnut crust with Vanilla and a super creamy mousse, this tart is lush!

The ingredient of Chocolate Nutella Mousse Tart

• 1 u00bd cups 225g plain flour
• 1 u00bd cups 150g hazelnut meal
• 1 2 cup 75g icing sugar
• 190g unsalted butter chilled cut into cubes
• 1 2 tsp salt
• 1 tsp queen vanilla bean paste
• 2 large egg yolks
• 1 tsp queen natural vanilla extract
• 1 sachet 12g queen gelatine powder
• 2 tbsp 40ml boiling water
• 1 4 cup 75g caster sugar
• 2 tbsp 20g cocoa powder
• 1 u00bd cups 375ml thickened cream cold
• 100g nutella or hazelnut spread
• 120g dark cooking chocolate
• u00bd cup 125ml thickened cream
• u00bd cup 60g hazelnuts

The Instruction of chocolate nutella mousse tart

• process flour almond meal butter and icing sugar in food processor to create fine breadcrumbs add egg yolk and vanilla bean paste and process until pastry starts to come together bring together in a ball wrap in cling wrap and chill in fridge for 30 minutes
• grease a 24cm fluted tart tin 4cm deep preheat oven to 190u00b0c fan forced
• roll pastry out to 5mm thick place into tart tin patching any tears with more pastry line the base and sides of the uncooked pastry case with non stick baking paper fill with rice dried beans or metal ceramic baking weights bake for 15 minutes
• remove pastry from oven and remove paper and weights return to oven for 10 minutes before removing and setting aside to cool
• for the nutella mousse in a small bowl combine boiling water and gelatine stir until completely dissolved set aside
• combine sugar cocoa and cream in a large mixing bowl whip to firm peaks using a hand or stand mixer then add nutella vanilla extract and gelatine mixture continue to whip until combined
• spoon and smooth mixture into cooled tart case try and make this quite flat and even as a good base for the ganache refrigerate for 3 hours or until set
• for the ganache place chocolate in a bowl set aside gently heat cream in a saucepan over a low heat until it reaches a simmer pour over chocolate and allow to sit for 3 minutes before stirring until smooth set aside to cool slightly will take about 30 45 minutes in the fridge to be a nice consistency for spreading on the tart
• smooth ganache over the top of the tart and top with roughly chopped hazelnuts cut with a hot knife and serve with a dollop of whipped cream

Nutritions of Chocolate Nutella Mousse Tart

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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