Chocolate Mousse Tart in Hazelnut Orange Pastry

I make no apology for including two chocolate tarts, as they are different enough from each other to justify an appearance. This one is more straightforward, and contains for me the best chocolate mousse mixture of all the variants, made with butter, eggs and cream – as it should be. This mixture is stiff enough to slice if poured into a loaf tin – double or treble the quantities accordingly, and serve with a proper custard flavoured with an orange liqueur or brandy. Remember to slice with