Chocolate Hazelnut Tart with Nutella Mousse

For the crust:
Preheat oven to 375 F.

Pulse hazelnuts and sugar using a food processor until the nuts are finely ground. Add flour, cocoa and salt and pulse to combine. Then add the butter and pulse until a soft and crumbly dough forms. Press into a buttered 9-inch springform pan, covering the bottom only. Poke the crust with a fork all over and bake in a 375 F oven for 18-20 minutes. Then remove it from the oven and set aside to cool completely.

For the filling:
Pour cold water into a small saucepan. Sprinkle the gelatin over the surface of the water and let it sit and bloom (absorb water) for 2 minutes. Then heat the saucepan on low and whisk gelatin water for several minutes until all of the gelatin is completely absorbed and dissolved. Remove from heat.

Put the gelatin into a mixing bowl. Add Nutella and mascarpone cheese and use a handheld mixer to combine. Set aside.

In a mixing bowl, beat the heavy cream with the cocoa powder and sugar until soft peaks form (several minutes). Fold in the Nutella mixture. Pour the filling over the cooled crust and refrigerate for several hours (or overnight).

To remove the springform pan, use a plastic knife and run it along the edges of the pan. Release spring and lift up the side. The tart should be set up nicely on the bottom insert.

When ready to serve, place heavy cream and chocolate into a small saucepan. Heat on medium-low and stir until smooth and melted. Drizzle over slices of the tart. Enjoy!