CHOCOLATE MOUSSE TART WITH HAZELNUTS

Chocolate Mousse Tart with Hazelnuts image

Yield makes one 9-inch tart

Number Of Ingredients 15

For the Crust
6 graham cracker sheets (about 3 ounces)
1/2 cup toasted hazelnuts (see page 343)
1/4 teaspoon coarse salt
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted and cooled
For the Topping
1/3 cup toasted hazelnuts (see page 343)
1/4 cup granulated sugar
1/4 teaspoon coarse salt
1/4 cup water
For the Filling
1 3/4 cups heavy cream
5 ounces bittersweet chocolate (preferably 61 percent cacao), coarsely chopped
2 tablespoons confectioners' sugar

Steps:

Make the crust: Preheat oven to 350°F. In a food processor, combine graham crackers, hazelnuts, salt, and granulated sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until combined. Press crumbs into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and fragrant, 12 to 14 minutes. Let cool completely in pan on a wire rack.
Meanwhile, make the topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and water. Bring to a boil; cook 1 minute. Drain hazelnuts and spread in a single layer on a parchment-lined rimmed baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
Make the 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 chilled bowl, whip remaining 1 cup cream with the confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into baked, cooled crust and refrigerate until completely set, 2 hours or, wrapped tightly with plastic, up to 2 days. Top tart with candied hazelnuts before serving.