Cherry Hazelnut and Dark Chocolate Mousse Tarts
Sable pastry base filled with a light cherry nougat moose, dripped in dark chocolate and garnished with a roasted hazelnut.
1 ½ Hours
180g butter chopped
80g caster sugar
225g plain flour
1x Nougat & Nice - Cherry Hazelnut Dark Chocolate 200g box
1 cup of whipping cream
200g Dark chocolate
24 whole hazelnuts
Place all the tart ingredients into a food processor and pulse until just combined. Press into 2x12 hole silicon mini muffin mould. Place filled moulds in the fridge for 20 minutes to chill.
Bake at 180C for 15 minutes or until golden. Remove from oven and immediately press gently with the handle with of a rolling pin to form a cup shape. Set aside and allow to completely cool.
Remove nougat from wrapper and cut the rice paper off the bottom and discard. Roughly chop nougat and place into a microwave-safe dish. Warm in a microwave on high for 40 seconds, then set aside.
Whip cream to medium peaks. Add 1/3 of the whipped cream to the softened nougat and stir till combined. Next, gently fold another 1/3 of the whipped cream, then add the last of the cream and fold in.
Using a piping bag with a large round nozzle, fill each tart shell with nougat cream. Chill for 20 minutes to firm up a little.
Place dark chocolate and copha into a microwave-safe dish and warm in 30-sec increments stirring regularly until melted.
Gently dip the tops of the tarts into the melted chocolate and place a hazelnut on top.