Hazelnut Crunch Tart Recipe
nutella ganache, chocolate mascarpone mousse, black currant, candied hazelnut, raspberry
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Ingredients
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Tart Components
Method
Preparation Steps
- 1
- 2
Make the Nutella Ganache
In a saucepan, heat the heavy cream until just simmering. Pour over the Nutella and let it sit for 5 minutes. Stir until smooth. Pour the ganache into the cooled tart shell and refrigerate until set, about 30 minutes.
- 3
Prepare the Chocolate Mascarpone Mousse
In a mixing bowl, combine mascarpone cheese, powdered sugar, and cocoa powder. Whip until smooth and fluffy. Spread the mousse over the set Nutella ganache layer.
- 4
Make Candied Hazelnuts
In a skillet, melt the granulated sugar over medium heat. Add hazelnuts and stir until coated and caramelized. Transfer to a parchment-lined surface to cool, then chop coarsely.
- 5
Assemble the Tart
Top the chocolate mascarpone mousse with black currants and candied hazelnuts. Decorate with fresh raspberries.
- 6
Chill and Serve
Chill the tart for at least 1 hour before slicing and serving.
