Chocolate espresso kahlua tart

By taniaf

Ingredients

• Crust:
• 2 cups hazelnuts (9oz)
• 1 1/3 cups finely ground chocolate wafers (22)
• 1/2 tsp instant espresso powder
• 1/4 tsp salt
• 1 stick plus 2 tbsp butter, melted and cooled
• mousse:
• 1/2 cup Kahlua
• 1/2 cup cocoa powder
• 2 eggs, separated
• 1 tsp instant espresso powder
• pinch salt
• 4 oz bittersweet chocolate, chopped
• 4 tbsp butter
• 1 cup heavy cream
• 6 tbsp sugar

Details

Servings 1

Preparation

Step 1

Make crust: Preheat oven to 375. Spread hazelnuts in a single layer on a baking sheet. Toast until skins split, 10-12 minutes. Remove from oven, reduce heat to 325. Rub hazelnuts in a towels to remove skins while still warm. let cool completely, then grind in a food processor.
Stir together ground nuts, cookie crumbs, espresso powder, salt and butter. Press into bottom and up sides of 11 inch round tart pan with removable bottom. Chill 30 minutes.
Place tart pan on baking sheet, bake until firm, 20 minutes. Let cool completely.
Make mousse: in bowl, whisk together kahlua, cocoa, egg yolks, espresso powder, and salt. Melt chocolate and butter, then whisk in liquer mixture. Set over a pan of simmering water, and cook while whisking until mixture is thick and is 160 degrees. Let cool completely.
With a mixer, beat cream to stiff peaks. Whisk egg whites and sugar in bowl of mixer over a pan of simmering water until sugar is dissolved. Attach bowl to mixer and whisk until soft peaks form. Beat on high until stiff peaks and mixture is cooled. Gently fold in chocolate mixture, then fold in whipped cream. Spread evenly in cooled tart shell. Chill at least 1 hour, until set.