Hazelnut Tart with White Chocolate Mousse

whitechocolatepie

This recipe came up very randomly. I woke up this past sunday morning with one thing in my mind: white chocolate mousse. I am not sure how this idea came to me but while I was having my first cup of coffee of the day, I decided I needed to make a dessert that included white chocolate mousse. I quickly imagined this tart with a delicate crust, topped with my dreamy chocolate mousse. In honor of the last days of the warm weather and fall approaching I tried to make a pie out of the ordinary. Topped with any seasonal fresh fruits, this dessert is not a treat you forget easily.

For the crust:

  • 1 cup of flour
  • 1/2 cup of ground hazelnut
  • 1 egg yolk
  • 1/2 cup of sugar
  • 8 tbsp of margarine or butter
  • A pinch of salt

For the white chocolate mousse:

  • 1/2 cup of white chocolate chips
  • 5 tbsp of margarine
  • 1 cup of whipping cream

To make the tart: in a large bowl, mix together the flour, ground hazelnut, egg yolk, salt and sugar. Add the margarine or butter one tbsp at a time and mix by hand until the dough becomes homogeneous.

Grease a tart mold and preheat the oven to 375. Press the dough on the bottom of mold, pick with a fork and bake for 35min.

To make the mousse: in a large saucepan, melt the chocolate chips and add the margarine. In the bowl on a mixer, whip the cream and once its ready add slowly the white chocolate mix. Stir everything gently with a wooden spatula.

Once the pie is ready, leave it to cool down for about 15 minutes. Add the mousse on top and refrigerate overnight. You can top the pie with fresh seasonal fruits.

Hazelnut Chocolate cream tartlets

  
Whenever I taste hazelnut it reminds me of Nutella. Growing up, I had Nutella on French crepes as an afternoon snack and it was perfect. Afterwards, I would eat Nutella by the spoon without never getting tired of it. Breakfast would also be sometimes toast with Nutella – and those kind of breakfast were sometimes extended until lunch. So this is probably why the taste of hazelnut reminds me of Nutella. I wanted to make a sweet little treat, that you can share (or not), with a chocolate filling but that is not too sweet. I like dessert but I also like to limit the amount of sugar I use when I am baking, this way I can really taste the combination of each ingredients without being overwhelmed by the sweetness. 

For the crust:

  • 1 cup of flour 
  • 1/2 cup of ground hazelnut 
  • 1 egg yolk
  • 1/2 cup of sugar 
  • 8 tbsp of margarine or butter
  • A pinch of salt

For the chocolate filling:

  • 1/4 cup of sugar
  • 1/3 cup of water
  • 4 egg yolks
  • 2 cups of heavy cream
  • 1 tbsp of vanilla extract
  • 10 ounces of good quality chocolate

To make the tartlets: in a large bowl, mix together the flour, ground hazelnut, egg yolk, salt and sugar. Add the margarine or butter one tbsp at a time and mix by hand until the dough becomes homogeneous.

Grease 12 little tart molds and preheat the oven to 375. Press the dough on the bottom of each mold, pick with a fork and bake for 35min.

In the meantime, prepare th chocolate filling. In a large pan, heat up the sugar mixed with the water and stir gently with a spatula, until it becomes bubbly and lower the fire. Beat the egg yolks and stir in the pot along with the heavy cream. Add the chocolate and vanilla extract and mix slowly with the spatula. Keep on a low fire for about 10 to 12min, making sure it’s not burning. 

When the tartlets are ready, pour a little bit of the chocolate mixture in each and bake for 15min on 350. Refregirate 4 hours before serving. 

Lemon and Orange tart with Hazelnut crust 

 

I love baking pies, it’s not a secret. My idea when creating this dessert was to make a pie that would be out of the ordinary, not the traditional chocolate hazelnut pie, but something more sophisticated. Two easy steps come in the making of a delicious pie: make the filling then make the crust and assemble. I was trying to imagine for a few days the perfect filling that I would combine with the hazelnut crust. I came up with a few options like vanilla or raspberry but the combination of lemon and orange was absolutely tempting. Imagine an almost sweet crust with this tangy filling mixed with lemon and orange zest. This pie represents exactly the perfect summer dessert. 

For the crust:

  • 1 cup of flour 
  • 1/2 cup of halzenut 
  • 1 egg
  • 1 tsp of salt
  • 1/4 cup of sugar
  • 8 tbsp of butter or margarine

Filling:

  • 2 tbsp of lemon juice
  • 1/2 cup of orange juice
  • Zest from one lemon and one orange 
  • 4 eggs
  • 3/4 cup of sugar
  • 8 tbsp of butter of margarine

First prepare the crust: ground the hazelnuts. Add the flour and salt. Mix with a spatula. Add the margarine, egg and sugar. Place the dough in a 9 inch pan greased already and chill in the fridge for an hour. 

Prepare the filling: in a large bowl of a mixer, beat the eggs with sugar, lemon juice, orange juice and both zest. Pour the prepared mixture into a small pan over a low fire, add the butter and stir gently with a spatula. Remove from the fire after 10 minutes or when the mix starts becoming bubbly. 

Bake the prepared pie crust for 20 minutes on 375. When cooled down, pour gently the orange lemon filling. Decorate with lemon zest and orange slices and chill overnight.