Chocolate Hazelnut Mousse Tart

This week the ALPHA BAKERS are making (Chocolate Hazelnut Mousse tart) This is great for hazelnut lovers!!! , Rose Chocolate Hazelnut Mousse tart is easy to understand and follow, I had no Frangelico hazelnut liqueur so I used Pisa liqueur for the ganache and the taste was good , I didn’t make the swirl with the ganache because it was getting firmer very quickly , you have to work very quickly to make the swirl.
It's a delightful, and also melts in your mouth, absolutely amazing delicious treat tart, and great when family comes over or a special occasion, I would make this again indeed!!!!
Thank you Marie for asking me back to the group..                                                   
      Absolutely Delightful and Delicious!!! 

 Absolutely Delightful and Delicious!!

look at the yummy mousse inside cut.  Yummy!..

I forgot to take a picture of the Ganache Glaze being spread it on top /I didn’t make the swirl with the ganache because it was getting firmer very quickly , you have to work very quickly to make the swirl./ I Caramelizing hazelnuts on to and sprinkled golden eatable sprinkles on top / here is another shot!!"Beautiful"........

Caramelizing hazelnuts , I placed a heavy cutting board on the counter and new papers on the floor and I dipped them 4 times and placed each one between the cutting board and the counter....

Caramelizing the sugar for the hazelnuts.....

got my wooden  skewers ready with the hazelnuts...

all ready spread evenly and placed plastic wrap on it and it to the fridge...

Baked the crust and cooled it off,  after placed  the filling in the crust /.P.S. the filling is absolutely delicious....Shhhhh!

now folding in the whipped cream and the hazelnut praline powder in with a spatula....

all ready pressed all over and wrapped with plastic and into the fridge for 1 hour...

here it is all most ready...

added the cold cubes of butter , sugar and the flour mix ,egg and  processed it....

have the  ingredients ready for the hazelnut cookie crust...

ready to weight and use the hazelnut praline powder for the dough crust and the filling....

processed the caramel nut to fine power and yes I used ( the hazelnut praline powder).

Roasted the nuts in the oven  and made the caramel sugar to pour on top of the nuts...

peeling the skin off and dried them with a dish cloth and then  roasted .....

boiling the hazelnuts...

have the baking soda , water and nuts ready...

Absolutely Delightful and delicious..

From The Baking Bible!