Tuesday 6 March 2018

Tart with raspberry jam and hazelnuts mousse

120 minutes to prepare Serves 12

Raspberry heaven


Hazelnuts fans will quickly fall in love with this luscious tart that combines raspberry jam with chocolate chips and a fluffy, mousse-like hazelnut filling.

This dessert is perfect for entertaining. The tartness of the raspberries balances the sweetness of the the mousse to create a luxurious dessert perfect for any time of the year.
Rich, creamy, a true temptation...

Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):


For the pastry

240 g flour 00
100 g sugar
100 g butter
1 egg
1/2 sachet vanilla baking powder

For the stuffing

350 g raspberry jam
30 g dark chocolate

For the hazelnuts mousse

200 g hazelnuts cream
2.5 g gelatine sheets
200 ml fresh cream
80 g sugar
30 ml raspberry juice

For the topping

200 ml raspberry juice
5 g gelatine sheets

  1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add sugar, a pinch of salt and knead it quickly
  2. Stir in the egg, then mix again. Finally add flour and vanilla baking powder, all sifted. Knead it again
  3. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for 1 hour
  4. When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
  5. Move on to the filling preparation: chop the dark chocolate
  6. Grease and dust the baking pan with flour, then cover bottom and sides with half of the pastry cut into a flattened disc-shape, about 5 mm thick. Place the baking pan in the fridge for 30 minutes
  7. Line the pastry with parchment paper and fill it with dried peas. Bake at 180°C for 10 minutes, until you achieve a browned crust
  8. Remove the dried peas and pour the raspberry jam into the pastry pan. Level well and sprinkle the dark chocolate on top
  9. Bake at 180°C for 20 minutes. Then, let it cool down
  10. Meanwhile, prepare the hazelnuts mousse: pour 1/2 cup of water in a medium bowl and dunk the gelatine sheets in it. Let them soften about 5 minutes
  11. Drain the gelatine sheets and place them in a small pan with the raspberry juice.  Melt them over low heat and keep aside
  12. Pour the fresh cream into a bowl. Use a whisk to whip the cream with wide strokes and continue to whip until soft peaks form
  13. In another bowl, place the melted gelatine and the hazelnuts cream. Add the whipped cream and stir gently with a spoon to mix well
  14. When the mousse is ready, sprinkle the dark chocolate - chopped - over the jam layer and pour the hazelnuts mousse on top. Level it and place the tin back in the fridge to rest for at least 3 hours
  15. Once the cake is fully cooled, start preparing the icing: pour 1/2 cup of water in a medium bowl and dunk the gelatine sheets in it. Let them soften about 2 minutes. Then, wring out the gelatine sheets and place them in a small saucepan with the raspberry juice and slowly stir until gelatine melts. Finally, pour a thin layer of raspberry icing all over the surface of the tart and wait for it to solidify

Nutrition Facts are detailed in the table below. Data is provided per serving.

Auguri Piero!

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