Steps for the Hazelnut Mousse Tart with Whipped Panna Cotta

• To make this wonderful tart, first prepare the cocoa shortcrust pastry in advance. First, take the butter out of the fridge and make it pliable, i.e., bring it to a temperature of 59°F; in short, it should be soft. In the stand mixer bowl, using a paddle attachment, work the butter with the vanilla extract and powdered sugar to obtain a homogeneous cream. Pour in the egg previously beaten with a fork and finally add the all-purpose flour, salt, and unsweetened cocoa powder, and continue kneading until you get a homogeneous dough. Of course, those without a stand mixer can make this simple shortcrust pastry by hand in a bowl. Pour the resulting mixture onto a sheet of parchment paper, and using another sheet of parchment paper along with the rolling pin, roll out a 1/8-inch thick sheet. Place in the fridge to firm up for 2 hours. Butter and flour a 9-inch tart pan or if you are using the famous perforated tart ring mold, it won’t need greasing. I used the latter. Take the dough from the fridge and cut out the base using the ring’s circumference and leave the shortcrust pastry inside. With the remaining shortcrust pastry, cut strips to line the edges of the ring. Be very careful, when lining the ring the dough should be cold, if it gets warm, just put it back in the fridge for a few minutes. With your fingers, adhere the shortcrust pastry strips well along the edges of the base, then cut off the excess with a knife. Once everything is ready, put it in the freezer to rest for two hours. If you’re using a regular tart pan, just line it as usual. Then bake in a static oven preheated to 338°F for 25 minutes. Turn off, remove from the oven, and let cool.

  

• In a small bowl, soak the gelatin in water. In a saucepan, bring the cream and milk to a simmer. In a bowl, whisk the egg yolks with the sugar using a hand whisk without overbeating. Take the cream and pour it into the egg mixture and stir. Then pour everything back into the saucepan and continue to cook, stirring with a spoon until you reach, but do not exceed, 183°F. If you don’t have a thermometer, you know the custard is ready when it coats the back of a spoon. Squeeze the gelatin and add it to the custard. Finally, add the hazelnut paste to the mixture and stir carefully. Then strain with a strainer, place the plastic wrap in contact, and let cool for 45 minutes at room temperature, stirring occasionally.

  

• In a saucepan, pour the fresh cream, granulated sugar, and vanilla extract. Soak the gelatin in cold water in a small bowl. Simmer the cream, turn off the heat, and add the squeezed gelatin, stirring quickly with a whisk. Strain with a strainer and cool in a bowl covered with plastic wrap in contact first at room temperature for 40 minutes and then in the fridge overnight. When ready to use, simply whip it with electric beaters for a few minutes. Or you can use a stand mixer. Do not worry if it seems to become soft again at first, just keep whipping. You will obtain a very firm, shiny, and delicious cream.

  

• Once all preparations are ready, we can finally assemble the tart. Remove the tart from the oven and place it on a serving plate. Pour the hazelnut mousse into the shell and refrigerate to set for about an hour.

  

• In the meantime, after whipping the panna cotta, place it in a piping bag fitted with a Saint Honoré nozzle, take the tart and decorate the surface with the whipped panna cotta and garnish with chopped hazelnuts. And here it is ready to serve. I hope you like my latest recipe, see you next time friends.

  
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