It has the best of all flavors with a little crunch in the crust with the addition of hazelnuts and a light thick chocolate hazelnut filling.
This tart is perfect for entertaining guests especially when you want a deliciously elegant dessert to serve
For adult entertainment, we also like to have a bottle of Frangelico out for an after-dinner liqueur which is a hazelnut delightful after-dinner drink.
If you're a Nutella lover, this filled tart will be the most delicious dessert you've ever had the pleasure of eating and will wow everyone who takes that first bite.
Although this takes a little time, it's so worth it, just scroll down to the step-by-step recipe card for this out-of-this-world decadent dessert tart.
Nutella Lovers
This gourmet tart is going to be giving everyone including yourself the "wow" factor!
Every drop will be savored with the flavors of chocolate while crunching on those hazelnuts with every all Nutella lovers out there.
This recipe is easy to make just takes patience and a little time with the steps needed for completion.
If you love a good chocolate mousse, this one is going to be your new favorite.
Tips:
- always chill bowl when making meringue
- use a tart pan with removable bottom
- wrap and chill the dough for at least 30 minutes
- use a double boiler for the mousse
- after the dough is cooked remove for the tart pan to cool completely before filling
- garnish the top with shaved chocolate and finely chopped hazelnuts for presentation
Ingredients You Will Need (scroll down to the recipe card for exact measurements
- egg yolks
- Nutella
- butter
- egg whites
- sugar
- cream of tarter
- hazelnuts
- cocoa powder
- flour
- salt
- heavy cream
- vanilla
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Delicious Nutella Chocolate Mousse
This tart is a delicious combination of a fluffy mousse with egg white, egg yolk, Nutella sugar, and butter and comes together quickly.
The crust is bursting with flavor and a chocolate delight then topped with meringue, a showstopper when served and will make not only a huge impression on family and guests but the most memorable dessert.
I will add you again will need to set a little time aside, it's easy to follow the recipe but a little time-consuming and so worth it!
Nutella Chocolate Mousse Tart
Yield: 8
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
This is a homemade mousse with Nutella which is a hazelnut flavor poured into a wonderful chocolate tart crust topped with meringue.
Ingredients
- Mousse Filling:
- 3/4 cup Nutella
- 1/3 cup unsalted butter
- 4 eggs, separated
- 1 tablespoon sugar
- Chocolate Butter Crust :
- Makes 1 large tart shell you will need a tart pan with a removable bottom
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 2 large egg yolks
- 2 tablespoons heavy cream, chilled
- 1/2 teaspoon pure vanilla extract
- Optional: 1/2 cup crushed hazelnuts and more for garnishing
- See below for Meringue instructions
Instructions
- Filling:
- In a double boiler or ovenproof bowl, over simmering water, melt the Nutella and butter, stir to combine.
- Beat in the egg yolks one at a time whisking quickly as you add them, continue stirring after each addition.
- Remove from the heat and set aside.
- In a large bowl, beat the egg whites until soft peaks form, then add the sugar and continue beating until smooth and glossy.
- Gently fold in 1/4 of the egg whites to the Nutella mixture using a spatula, then add the remaining whites and combine completely.
- Spoon into cooled pie crust and cool in the refrigerator for 4 hours.
- Dough:
- Place flour, cocoa, sugar, and salt in the bowl mix together with an electric heavy-duty mixer.
- Add butter, the mixture will resemble a coarse meal, about 10 seconds.
- Add yolks, cream, and vanilla; process until mixture comes together, keep adding cream if too dry, a little at a time.
- Turn out dough onto a piece of plastic wrap, and flatten it into a disk with the palm of your hand.
- Wrap well, refrigerate for at least 30 minutes or until ready to use, up to 2 days.
- Line the bottom of a removable tart pan with hazelnuts.
- Unwrap dough, roll the dough out about 1/2 thick on the clear wrap, lift still on the wrap, and place on over the nuts, to line the tart pan.
- With plastic wrap pushed still over the top, press sides in to make sure all dough is in the fluted edges to the top.
- Remove plastic wrap.
- Prick the dough with a fork on the bottom and bake on 350 until tart is done around 25 minutes.
- I make sure the toothpick is clean in the center before removing it from the oven.
- Cool around 5 minutes, loosen edges if they look stuck with a knife, and gently move from the fluted edges then flip onto on board to cool.
- Then line a cookie sheet with wax paper and flip it right side up.
- Fill when cooled with mousse, add a toasted meringue- or whipped cream topping and chopped hazelnuts.
- Meringue:
- 3 egg whites from large or jumbo eggs, at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- In a chilled clean bowl, beat the egg whites at high speed with an electric mixer until soft peaks form.
- With the mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
- Pile onto the top of your pie and seal edges to crust.
- Optional: (Sprinkles with nuts after it is sealed and starts to brown or they will sink in.)
- Bake at 400°F until lightly browned. this takes around 10 minutes.
- Watch this closely as it will brown quickly in different ovens.
Notes:
Meringue Tips:
The bowl must be cold I put my bowl and beater in the refrigerator first! The bowl must be immaculately clean!
Sugar fills an important role in meringue. It stabilizes the beaten egg white foam which enables it to sit longer and hold its shape. Sugar pulls the water from the eggs and allows it to set better.
When using sugar, your meringue can run the risk of getting a gritty texture so I only use superfine sugar when making meringue because it dissolves faster than table sugar. Use meringue within 5 minutes after beating as they will deflate quickly.
The challenge in making perfect meringue is neither to under or overbeat the eggs.
Under beating introduces too little air, and the whites will rise inadequately. If over beaten the mixture will separate. Seal your pie to the edges before baking. It's also better to make just before you serve as refrigerating will cause it to separate from the edges and get runny.
Tips:
- use only a brand name for Nutella
- use a tart pan with removable bottom
- wrap and chill the dough for at least 30 minutes
- use a double boiler for the mousse
- after the dough is cooked remove for the tart pan to cool completely before filling
- garnish the top with shaved chocolate and finely chopped hazelnuts for presentation
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