Lightly spray an 9-inch fluted tart pan with nonstick cooking spray and set aside.
In a bowl, combine the almond flour, cocoa powder, granulated sugar, and salt. Whisk until no lumps remain and the entire mixture is coated with cocoa. Add the melted butter and stir with a spatula until evenly combined.
Transfer the mixture into the tart shell pan and firmly press evenly on bottom and sides of the tart pan to form a crust. Freeze for 10 minutes, then transfer to the refrigerator until ready to fill.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the hazelnut-cocoa spread, mascarpone, and the coffee and vanilla extracts together until completely combined.
Spoon the mixture into the chilled tart shell and spread into an even layer. Transfer the tart to the refrigerator until the filling has completely set, about 1 hour.
In the bowl of a stand mixer fitted with a whisk attachment, whip the cream on medium speed until stiff peaks form, about 3 to 5 minutes. Add a dollop of the whipped cream to the top of the tart. Generously garnish with roasted hazelnuts and chocolate curls. Serve immediately or store covered in the refrigerator for up to 1 day. To cleanly slice the tart, use a hot knife.
Add a splash of Madagascar Bourbon Pure Vanilla Extract to the whipped cream for an extra sweet topping. If you do not have access to a stand mixer, you can create whipped cream by using a hand mixer or by hand using a whisk.
Recipe by Pastry Chef Jenny McCoy.
Lightly spray a 23-centimeter fluted tart pan with nonstick cooking spray and set aside.
In a bowl, combine the almond flour, cocoa powder, granulated sugar, and salt. Whisk until no lumps remain and the entire mixture is coated with cocoa. Add the melted butter and stir with a spatula until evenly combined.
Transfer the mixture into the tart shell pan and firmly press evenly on bottom and sides of the tart pan to form a crust. Freeze for 10 minutes, then transfer to the refrigerator until ready to fill.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the hazelnut-cocoa spread, mascarpone, and the coffee and vanilla extracts together until completely combined.
Spoon the mixture into the chilled tart shell and spread into an even layer. Transfer the tart to the refrigerator until the filling has completely set, about 1 hour.
Whip the cream to stiff peaks and dollop on the top of the tart. Generously garnish with roasted hazelnuts and chocolate curls. Serve immediately or store covered in the refrigerator for up to 1 day. To cleanly slice the tart, use a hot knife.
Add a splash of Madagascar Bourbon Pure Vanilla Extract to the whipped cream for an extra sweet topping. If you do not have access to a stand mixer, you can create whipped cream by using a hand mixer or by hand using a whisk.
Recipe by Pastry Chef Jenny McCoy.
Madagascar Bourbon Pure Vanilla Extract
Pure Coffee Extract
