SUMMARY – Soft, crumbly crust topped with a smooth and creamy filling and chocolate glaze. The hazelnut praline was distinct and well-balanced. The bonus of a press-in-the-pan crust means this is a dessert to make again!
Oh em gee. This tart was awesome!
I’m not just saying that just because I didn’t have to roll out a crust. Which, by itself, was awesome.
Even though I had to make hazelnut praline, which wasn’t so bad except for the getting the skin off the hazelnuts.
I couldn’t boil the hazelnuts long enough to make the skin easier to remove, because the baking soda made a lot of foam in the pot and I had to keep taking the pot off the burner.
But once I got the skins (mostly) off, and toasted, and covered with caramel, they ground down into this paste that would have been good enough to eat with a spoon. Oh, wait … I did eat that last bit of it with a spoon. Shhhh!
So the hazelnut praline was, in itself, awesome, in spite of adding an extra component to the tart construction.
The tart crust was really good too. Soft, flavorful, food processor friendly. I baked it and it did puff up like Rose warned. But then it sunk back down and it was perfect. It would make really good cookies too, with a whole egg.
The mousse layer was also, dare I say it, awesome. And easy. I veered slightly off Rose’s instruction with the last whipped cream addition. I underbeat the whipped cream. I scraped it into the other mixing bowl with the cream cheese, praline paste and brown sugar, and beat it more. That worked out just fine.
Ganache? Easy! Tart assembly? Easy.
I skipped the candied hazelnuts, because I put all the hazelnuts into the praline. I used nonpareils instead, which are still sugar.
Everyone who had some loved this tart. And I didn’t feel too bad about giving away slices because they didn’t look like leftovers. Awesome!