This flaky chocolate pastry holds a rich mousse filling. If you prefer, you can substitute almond liqueur and almonds for the hazelnut liqueur and nuts.
Servings: 16
Ingredients:
1-2/3 cups (400 mL) whipping cream
8 oz (250 g) semisweet chocolate, finely chopped
1/4 cup (50 mL) hazelnut liqueur
Chocolate Pastry:
1/2 cup (125 mL) butter, softened
1/4 cup (50 mL) granulated sugar
1 egg yolk
1/2 tsp (2 mL) vanilla
1 cup (250 mL) all-purpose flour
3 tbsp (45 mL) cocoa powder
Pinch each baking powder and salt
Garnish:
3/4 cup (175 mL) whipping cream
1 tbsp (15 mL) sliced hazelnuts, toasted
Preparation:
Chocolate Pastry: In bowl, beat butter with sugar until light; beat in egg yolk and vanilla. In separate bowl, sift together flour, cocoa powder, baking powder and sa< stir into butter mixture in 2 additions to make soft dough. With wet or floured hands, press onto bottom and up side of 9-inch (23 cm) round tart pan with removable bottom. Prick with fork. Freeze for 20 minutes or until firm.
Line pie shell with greased foil, greased side down; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil. Bake for about 8 minutes or until firm and edges have darkened. Let cool on rack.
Meanwhile, bring 2/3 cup (150 mL) of the cream to boil; pour over chocolate in bowl and whisk until smooth. Whisk in hazelnut liqueur. Let stand, stirring occasionally, for 15 to 20 minutes or until slightly thickened and cooled.
Whip remaining cream. Fold one-third into chocolate mixture; fold in remaining whipped cream. Scrape into cooled crust, swirling top. Refrigerate for about 2 hours or until set. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Garnish: In bowl, whip cream. Pipe or spoon around edge of tart. Sprinkle hazelnuts over cream.
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