Recipe Chocolate nutella mousse tart : Easy, Special and Delicious

Recipe Chocolate nutella mousse tart : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Chocolate nutella mousse tart. This Recipe Chocolate nutella mousse tart : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Chocolate nutella mousse tart was necessary 30m, cook 25m and serving 10. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Chocolate nutella mousse tart

This show-stopping Nutella mousse tart is completely decadent and delicious. Made of a rich hazelnut crust with Vanilla and a super creamy mousse, this tart is lush!

Chocolate nutella mousse tart


17 Ingredients




  • Hazelnut Crust










  • 1 ½ cups (225g) plain flour










  • 1 ½ cups (150g) hazelnut meal










  • 1/2 cup (75g) icing sugar










  • 190g unsalted butter, chilled, cut into cubes










  • 1/2 tsp salt










  • 1 tsp Queen Vanilla Bean Paste










  • 2 large egg yolks


  • Nutella Mousse Layer










  • 1 tsp Queen Natural Vanilla Extract










  • 1 sachet (12g) Queen Gelatine Powder










  • 2 tbsp (40ml) boiling water










  • 1/4 cup (75g) caster sugar










  • 2 tbsp (20g) cocoa powder










  • 1 ½ cups (375ml) thickened cream, cold










  • 100g Nutella or hazelnut spread


  • Ganache










  • 120g dark cooking chocolate










  • ½ cup (125ml) thickened cream










  • ½ cup (60g) hazelnuts









  • Select all ingredients










9 Method Steps








  • Step 1


    Process flour, almond meal, butter and icing sugar in food processor* to create fine breadcrumbs. Add egg yolk and Vanilla Bean Paste and process until pastry starts to come together. Bring together in a ball, wrap in cling wrap and chill in fridge for 30 minutes.







  • Step 2


    Grease a 24cm fluted tart tin 4cm deep. Preheat oven to 190°C (fan forced).







  • Step 3


    Roll pastry out to 5mm thick, place into tart tin, patching any tears with more pastry. Line the base and sides of the uncooked pastry case with non-stick baking paper. Fill with rice, dried beans, or metal/ceramic baking weights. Bake for 15 minutes.







  • Step 4


    Remove pastry from oven and remove paper and weights. Return to oven for 10 minutes before removing and setting aside to cool.







  • Step 5


    For the Nutella Mousse: In a small bowl, combine boiling water and Gelatine. Stir until completely dissolved. Set aside.







  • Step 6


    Combine sugar, cocoa and cream in a large mixing bowl. Whip to firm peaks using a hand or stand mixer, then add Nutella, Vanilla Extract and gelatine mixture. Continue to whip until combined.







  • Step 7


    Spoon and smooth mixture into cooled tart case (try and make this quite flat and even as a good base for the ganache). Refrigerate for 3 hours or until set.







  • Step 8


    For the Ganache: Place chocolate in a bowl. Set aside. Gently heat cream in a saucepan over a low heat until it reaches a simmer. Pour over chocolate and allow to sit for 3 minutes before stirring until smooth. Set aside to cool slightly (will take about 30-45 minutes in the fridge to be a nice consistency for spreading on the tart).







  • Step 9


    Smooth ganache over the top of the tart and top with roughly chopped hazelnuts. Cut with a hot knife and serve with a dollop of whipped cream.



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