Hazelnut Crust

  1. 1 ½ cups (225g) plain flour

  2. 1 ½ cups (150g) hazelnut meal (or almond meal)

  3. 1/2 cup (75g) icing sugar

  4. 190g unsalted butter, chilled, cut into cubes

  5. ½ tsp salt

  6. 1 tsp Queen Vanilla Bean Paste

  7. 2 large egg yolks

Nutella Mousse Layer

  1. 1 tsp Queen Organic Vanilla Extract

  2. 1 sachet (12g) Queen Gelatine Powder

  3. 2 tbsp (40ml) boiling water

  4. 1/4 cup (75g) caster sugar

  5. 2 tbsp (20g) cocoa powder

  6. 1 ½ cups (375ml) thickened cream, cold

  7. 100g Nutella or hazelnut spread


  1. 120g dark cooking chocolate

  2. ½ cup (125ml) thickened cream

  3. ½ cup (60g) hazelnuts

Method - Hazelnut Crust

  1. 1

    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 Bean Paste and process until pastry starts to come together. Bring together in a ball, wrap in cling wrap and chill in fridge for 30 minutes.

  2. 2

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

  3. 3

    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.

  4. 4

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

Method - Nutella Mousse

  1. 1

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

  2. 2

    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.

  3. 3

    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.

Method - Ganache

  1. 1

    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).

  2. 2

    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.

Recipe note:

If you do not have a food processor, simply use your fingers to cut/break up the dough until you get a sandy consistency. A few chunks of butter is absolutely fine!

Comments & Reviews

This recipe is just AMAZING.


Beautiful cake