Decadent Chocolate and Hazelnut Tart with Whipped Mascarpone Cream

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1 cup granulated sugar
• 1 egg, lightly beaten
• 1 tablespoon cold water

• 1 cup heavy cream
• 8 ounces dark chocolate, chopped
• 1 cup hazelnut spread
• 1 cup toasted hazelnuts, chopped

• 1 cup mascarpone cheese, softened
• 1 cup heavy cream
• 2 tablespoons powdered sugar, sifted
• 1 teaspoon vanilla extract

Method

1. 01
   Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
2. 02
   For the crust, combine flour and sugar in a bowl. Add the diced butter and mix until the mixture resembles coarse crumbs. Add the egg and cold water, mixing until the dough comes together. Press into the tart pan and refrigerate for 15 minutes.
3. 03
   Bake the crust for 15 minutes or until lightly golden. Remove from oven and let cool.
4. 04
   For the filling, heat heavy cream in a saucepan until just simmering. Remove from heat and stir in chopped chocolate until smooth. Add hazelnut spread and chopped hazelnuts, mix well.
5. 05
   Pour the chocolate mixture into the cooled tart crust. Smooth the top and chill in the refrigerator for at least 2 hours or until set.
6. 06
   To make the whipped mascarpone cream, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until soft peaks form.
7. 07
   Spread or pipe the whipped mascarpone cream over the chilled tart. Serve immediately or refrigerate until ready to serve.