I missed last month’s challenge , and felt very guilty about it. I knew this month too was difficult as I was supposed to leave for Japan ..but since my programmer has been delayed a little I made use of the opportunity and tried this amazing dessert.
I decided to scale down the recipe and it was a treat to enjoy this awesome dessert.Thanks Gayathri for such a fantastic challenge. Thanks Priya Srinivasan for suggesting.
60 gms cocoa powder
150 gms cold butter
75 gms sugar
320 gms flour
5 gms baking powder
2 tsp egg replacer+ 2 tb sp water
Place the cocoa powder, butter and sugar in a food processor.
Pulse till the mix resembles fine crumbs.
Add the flour,baking powder,egg replacer mix.
Knead the mix into a dough, you could do it on a floured surface.
Roll into a disc, 1/4″ thick ,cover with a cling film and place in the refrigerator for an hour.
Remove the disc and place it into the tart mould, this should overhang the mould.
Without stretching press it with the fingertips.
Trim excess dough, loosely cover with a plastic wrap and refrigerate for at least 30 minutes.
Line with a foil and and fill in beans for blind baking.
bake at 180 deg C for 10 minutes.
Once done rebake for 5 minutes, make sure to remove the beans before rebaking.
Remove and cool.
200 gms chocolate
200 gms whipping cream
Melt the chocolate in a double boiler.
Whip the cream till soft peaks are formed.
Add the melted chocolate to the whipped cream.
Beat well and fill the piping bag.
100 gms Nutella
50 gms dark chocolate
50 gms whipped cream
Melt the chocolate in the double boiler
Add Nutella and let this melt.
Remove from fire.
Mix in the whipped cream
Ideally the hazelnut praline has to be added but I filled this too in a piping bag .
100 gms sugar
100 gms hazel nuts
Melt the. Sugar on low flame.
Stir continuously till golden.
Add hazel nuts and stir well.
Remove and spread on a silicone mat.
Remove and crush into a coarse powder.
Pipe the chocolate filling in the chocolate tart.
Next pipe the hazelnut filling.
Sprinkle hazelnut praline.
Decorate with chocolate sticks, painted hazelnuts and edible beads.
While making the shell I got stuck ..the dough was pretty hard.
I tried calling a few friends but unfortunately all of them seemed to be busy…finally Rajani picked up the phone and suggested To use some chilled milk to soften the dough.Thanks Rajani, it surely helped.
Once the shell was done I knew that the mousse had to be made with cream, I did not want to use any gelling agents, as this is my favorite, tried , tested and approved recipe.
I did not add the caramelized hazel nuts to the hazelnut thing..as I wanted to pipe it, I sprinkled the praline which gave an awesome flavor, besides making it a fantastic garnish.
I enjoyed painting the hazelnuts into different colors..somehow I wanted to use strawberry or raspberry, but not the right season,so just added some color with painted hazelnuts.Unfortunately it was raining heavily, so I could not get mint also, so used some leaves from the garden..added a lit shimmer to them .well they were discarded right after clicking.
The tart tasted absolutely wonderful and all of us loved it. My grand kids want more, well why not, they are a treat and since home made one can eat them without being hesitant.