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Chocolate nutella mousse tart
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulgent Nutella mousse tart with hazelnut crust, vanilla, and creamy mousse - a luscious dessert masterpiece.
Ingredients:
  • 225g plain flour
  • 150g hazelnut meal
  • 75g icing sugar
  • 190g unsalted butter, chilled, cut into cubes
  • 1.20 gm salt
  • 1 tsp Queen Vanilla Bean Paste
  • 2 large egg yolks
  • 4.40 gm Queen Natural Vanilla Extract
  • 12g gelatine powder
  • 40ml water
  • 75g caster sugar
  • 20g cocoa powder
  • 375ml thickened cream
  • 100g Nutella or hazelnut spread
  • 120g dark cooking chocolate
  • ½ cup (125ml) thickened cream
  • ½ cup (60g) hazelnuts
Instructions:
  • In a food processor, combine flour, almond meal, butter, and icing sugar until fine breadcrumbs form. Add egg yolk and Vanilla Bean Paste; process until a dough starts to form. Shape the dough into a ball, wrap it in cling wrap, and refrigerate for 30 minutes.
  • Prepare a 24cm fluted tart tin that is 4cm deep by greasing it. Preheat your oven to 190°C (fan forced).
  • Roll out the pastry to a 5mm thickness, then gently place it into the tart tin, using extra pastry to patch any tears. Line the pastry case with non-stick baking paper, and fill it with rice, dried beans, or baking weights before baking for 15 minutes.
  • Take the pastry out of the oven, discard the paper and weights, then bake for an additional 10 minutes before letting it cool.
  • In a small bowl, mix boiling water and Gelatine until fully dissolved. Let it rest.
  • In a large mixing bowl, whip together sugar, cocoa, and cream until firm peaks form using a hand or stand mixer. Add Nutella, Vanilla Extract, and gelatin mixture, then continue to whip until fully combined.
  • Spread the mixture evenly in the cooled tart case to create a smooth and flat base for the ganache. Chill in the refrigerator for 3 hours or until firm.
  • Prepare the Ganache: Place chocolate in a bowl and set aside. Heat cream gently in a saucepan over low heat until it simmers. Pour the warm cream over the chocolate and let it sit for 3 minutes. Stir until smooth, then let cool for about 30-45 minutes in the fridge until it's perfect for spreading on the tart.
  • Spread the creamy ganache evenly over the tart, garnish with roughly chopped hazelnuts. Cut using a hot knife and serve with a dollop of whipped cream.

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