Chocolate Hazelnut Tart - Home Cooks World

INSTRUCTIONS

Combine the flour, powdered sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix until the mixture resembles coarse crumbs. Add the egg yolk and mix just until a dough forms.
Wrap the dough and refrigerate for at least 45 minutes. Roll into a very thin round and fit it into the prepared tart pan. Press the dough into the corners, trim the excess, and freeze for 1 hour.
Bake until the crust is set, about 15 minutes. If any air bubbles form, gently prick them with a fork. Let cool slightly.
Reduce the oven temperature to 325°F/160°C.

Combine the butter, powdered sugar, almond flour, milk chocolate, hazelnuts, cocoa powder, cornstarch, egg yolk, and salt in a food processor. Process until smooth.
Spread the filling evenly in the baked crust. Bake until just set, about 15 minutes. Let cool completely.

Whisk together the milk, egg yolks, granulated sugar, and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thickened and smooth.
Remove from the heat and whisk in the hazelnut praline spread until fully incorporated.
Spread the mousseline evenly over the chocolate layer. Refrigerate for 2 hours or freeze for 1 hour.

Combine the dark chocolate, milk chocolate, and heavy cream in a microwave-safe bowl. Microwave for about 1 minute.
Blend with an immersion blender until smooth and glossy. Pour the ganache over the mousseline and smooth the top.
Refrigerate for 2 hours or freeze for 1 hour.

Spread the tempered chocolate into a thin, even layer on an acetate sheet or food-safe plastic.
Using a pastry ring or round cutter, cut a circle slightly smaller than the tart. Refrigerate until firm.

Scatter the roasted hazelnuts evenly over the chilled ganache.
Place the chocolate disc on top. Using a kitchen torch on low heat, gently warm the disc until it softens slightly and settles over the hazelnuts.
Dust with edible gold, if desired.