Chocolate Nutella Mousse Tart

Process flour, hazelnut meal (or almond meal if using), butter and icing sugar in food processor* to create fine breadcrumbs. Add egg yolk and Vanilla Extract with Seeds and process until pastry starts to come together. Bring together in a ball, wrap in cling wrap and chill in fridge for 30 minutes.

Grease a 24cm fluted tart tin 4cm deep. Preheat oven to 190°C (fan forced).

Roll pastry out to 5mm thick, place into tart tin, patching any tears with more pastry. Line the base and sides of the uncooked pastry case with non-stick baking paper. Fill with rice, dried beans, or metal/ceramic baking weights. Bake for 15 minutes.

Remove pastry from oven and remove paper and weights. Return to oven for 10 minutes before removing and setting aside to cool.

In a small bowl, combine boiling water and Gelatine. Stir until completely dissolved. Set aside.

Combine sugar, cocoa and cream in a large mixing bowl. Whip to firm peaks using a hand or stand mixer, then add Nutella, Vanilla Extract and gelatine mixture. Continue to whip until combined.

Spoon and smooth mixture into cooled tart case (try and make this quite flat and even as a good base for the ganache). Refrigerate for 3 hours or until set.

Place chocolate in a bowl. Set aside. Gently heat cream in a saucepan over a low heat until it reaches a simmer. Pour over chocolate and allow to sit for 3 minutes before stirring until smooth. Set aside to cool slightly (will take about 30-45 minutes in the fridge to be a nice consistency for spreading on the tart).

Smooth ganache over the top of the tart and top with roughly chopped hazelnuts. Cut with a hot knife and serve with a dollop of whipped cream.