Ferrero Roucher Tart

This month's challenge for Eggless Baking Priya Srinivasan of Enveetu Kitchen suggested this chocolaty and love of every one Ferrero Roucher Tart for Gayatri's Baking Eggless. The tart is all time favorite of my family. The original recipe is inspired from Trissalicious, have made some changes in hazelnut spread as my husband personally prefers soft and sticky topping. The mousse was the best thing i enjoyed making in this dish, i substituted egg with heavy whipping cream and veg gelatin. Am sorry could not post the step by step pic of the recipe as was busy in preparing dishes for my dinner party.

Recipe Source : Trissalicious

Preparation time : 1 hr

Cooking time : 20 mins

Makes : 10

Ingredients : 

For Tart Crust / Shell:

2tbsp Cocoa powder

2tbsp gms sugar

1/4 cup of cold butter diced

1/2 cup All Purpose flour

1 tbsp cream

1/4 tsp Baking powder

salt a pinch

For Hazelnut Mousse:

1/2 Milk

2 tbsp sugar

1 tbsp vanilla custard

2 tbsp Hazelnut Spread / Nutella

1/2 cup Heavy whipping cream / 100 gms of cream

1/4 tsp gelatin powder (Veg)

For Chocolate Hazelnut Topping:

1 tbsp Hazelnut spread/ Nutella

20 gms / 1 1/2 tbsp chopped white chocolate

1/2 tbsp honey

1/8 tsp butter

1/2 tbsp chopped dark chocolate

1 tbsp chopped caramelized hazelnut

1/2 tbsp cream

For Caramelized Hazelnut:

3 tbsp / 50 gms toasted hazelnut

2 tbsp sugar

Method :

For Crust :

1. In a food processor mix flour, cocoa powder, salt, sugar, baking powder pulse for a second. 
2. Add butter and pulse mix till it resembles sand like texture.
3. Add cream bit by bit till it binds or dough comes almost together.
4. Knead together on a slightly floured plate and pat into disc shape.
5. Divide dough into 10 parts.
6. Roll out using little flour into thick chappati thickness. Place dough into tart shells and press to ensure there is no air bubble. 
7. Blind bake for 10 mins, remove beans and paper and bake further for 5 to 7 mins.
8. Keep a ladle between the door of oven and let it cool in hot oven for 5 mins. 
9. Remove from shell and let it col completely on wire rack. Store in air tight contianer till you assemble.

For Hazelnut mousse :

1. Heat milk in a pan with sugar.
2. Mix custard powder, hazelnut spread and 2 tbsp milk.
3. Por hot milk over custard mixture while whisking to avoid lumps. 
4. Pass through sieve and heat till it coats back of the spoon.
5. Remove from heat, transfer in a bowl and cove with cling and refrigerate.
6. Bloom gelatin with 1 tbsp hot water till it dissolves completely.
7. Whip cream till you soft peaks.
8. Fold in custard and pass gelatin through strainer. Mix properly but using cut and folds.
9. Refrigerate till assembling of tart.

For Hazelnut Topping:

1. Mix all ingredietns in microwave proof bowl and microwave on high for 30 sec. 
2. Mix well and if chocoalte are hard microwave for another 30 sec.

For Caramelized Hazelnut:

1. Roast hazelnut in pan.
2. Add in sugar and let it caramelize.
3. When sugar melts and changes to golden colour transfer hazelnut on greased plate.

Assembling of Tarts:

1. Fill the tart with the mousse, you can either pipe or fill with spoon.
2. Flatten the mousse, spread the hazelnut spread.
3. Place caramelized hazelnut on top and chill.