Chocolate Hazelnut Mousse Tart

Oven Temperature 375°F/190°C
Baking Time 12 to 14 minutes

The Chocolate Peanut Butter Mousse Tart is one of the most loved tarts in The Pie and Pastry Bible. It was even chosen by Food & Wine for the magazine’s book called Best of the Best. Because my charming friend Marko Gnann doesn’t like peanuts but adores hazelnuts, I created this version, which I dedicate to him. The hazelnut cookie crust is unlike any other. Along with a delicious hazelnut flavor, it is both soft and chewy. It also makes fabulous cookies. The idea for the optional caramelized hazelnuts for the décor was contributed by Beta Baker Matthew Boyer.


Make the Tart Dough

See recipe.

Line the Tart Pan

Using a small offset spatula, spread the dough into the tart pan and slightly up the sides. Lightly dust the dough with flour. Lay a sheet of plastic wrap directly on top of the dough. Use a flat-bottom measure or custard cup, or your hand, to press the dough evenly into the tart pan. Press the dough at the juncture where the bottom meets the sides, which often tends to be thicker. Push up the sides a little past the top of the rim. Leave the plastic wrap in place and refrigerate for at least 1 hour.

Preheat the Oven

Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.

Whip the Cream

See recipe.

Fill the Tart

Scrape the mousse filling into the prepared crust and, using a small offset spatula, smooth the surface so that it is level. Set a large bowl over the tart to cover, and refrigerate the tart for a minimum of 1 hour before applying the ganache glaze.

Make the Ganache Glaze

See recipe.

Unmold the Tart

Place the tart pan on top of a canister that is smaller than the bottom opening of the tart pan’s outer rim. Press down on both sides of the tart ring. The outer rim should slip away easily. If the crust sticks to the pan when unmolding, insert a thin needle to loosen any parts that may have stuck. Slip a long metal spatula between the crust and the bottom of the pan, loosening it all around if necessary, and slide the tart onto a serving plate. Cut with a sharp, thin blade dipped in hot water and dried between each slice.

Glaze the Tart

Pour the ganache glaze in a circular motion over the mousse filling so that it does not land too heavily in any one spot and cause a depression. With a small offset spatula, start by spreading the ganache to the edge of the pastry. Then spread it evenly to cover the entire surface. Make a spiral pattern by lightly pressing the spatula against the surface and running it in spirals from the outside to the center.

Refrigerate the tart, uncovered, for at least 2 hours to set the filling and glaze. The crust will remain slightly soft.


Room temperature, 6 hours; refrigerated, 5 days; frozen, 3 months.

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