Hazelnut Mousse Tart

Working Method

Beat margarine using flat beater until smooth.
Add eggs and mix on first speed until combined.
Add all the dry ingredients.
Mix on slow speed for one minute until mix is combined.
Mix for a further 2 minutes on second speed.
Roll biscuit dough out, 3mm thick, and layer the tart ring.
Bake the tart basis at 180˚ C for 15min.
Whip the Ambiante topping halfway up then add melted Carat Nuxel and mix it through.
Pipe the Hazelnut Mousse level into the cooled baked tart bases.
Spread Carat Nuxel on top and make a spiral design.
Place Hazelnuts in the middle and all around the edges of the tarts.

Author: Chipkins Puratos

Complexity level: