Chocolate Hazelnut Tart with Vanilla Mousse Recipe

For the dough: cream the butter and sugar until smooth, add the egg, then the flour, and incorporate the cocoa into the dough. Let the dough rest in the fridge for 30 minutes. Roll out the dough and place it in a tart dish. Bake for 20 minutes at 180 degrees.

Hazelnut chocolate praline: roast the hazelnuts in a saucepan, add the sugar. The sugar should become caramel. Pour the mixture onto a tray and let it cool. Once the mixture is cold, blend it using a blender until it becomes a paste (spreadable paste), then add the cocoa and blend again. Add this preparation to the tart dough base.

Chocolate mousse: whip the cream into stiff peaks using a mixer. Melt the chocolate in a double boiler. Add the chocolate to the whipped cream, gently fold in using a spatula. Using a piping bag with a star tip, pipe the mousse onto the tart.

Vanilla mousse: whip the cream, sugar, and vanilla into whipped cream. Pipe using a bag and a round nozzle onto the tart in a staggered pattern.

To finish For the decoration: cut hazelnuts in half and then arrange them on the vanilla mousse.