This pie is so good I want to throw it in my own face. I have no shame. But who needs shame when you have pie?
(I substituted the hazlenuts on top with Cool Whip because the pie looked sad without it)
Chocolate Mousse Tart
from the god herself, MARTHA STEWART.
- FOR THE CRUST:
- 18 sugar cones, coarsely crushed (6 ounces total)
- 1/2 teaspoon coarse salt
- 2 tablespoons granulated sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- FOR THE TOPPING AND FILLING:
- 1/3 cup peeled raw hazelnuts
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
- 1 3/4 cups heavy cream
- 5 ounces bittersweet chocolate, coarsely chopped
- 2 tablespoons confectioners’ sugar
- Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
- Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and 1/4 cup water. Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
- Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners’ sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with hazelnuts.