Tarts, they are definitely my passion, as I recently shared with you. Although I do have a sweet tooth, I don’t particularly like desserts that are too sweet, and I enjoy different texture and flavors. Tarts allow all that, especially the new generation of tarts, with layers of shortbread crust, a mousse, and some combination of jelly, ganache, nut cream, and/or caramel. The central dome is usually covered by a mirror glaze and the crust is often blind baked, possibly in a perforated tart ring or brushed with an egg wash.
This recipe for Chocolate Hazelnut Tart on Dodo Fairy Tale Blog was originally designed for small tartlets. Doriane is a wonderfully creative baker and this is the first of many of her desserts I plan to bake. I made some adjustments – including preparing a two layer mousse instead of one – and I created this wonderful tart that I am sharing with you. It does require a couple of days, because of the mousse that needs to be set in the freezer for at least eight hour. But as complicated as it might be, it’s worth every step. As always, when the recipe is in grams, I try my best to convert the weight into volume, but I cannot promise that it will be precise. Once again, please consider purchasing a digital scale.