COCOA AND EXTRA VIRGIN OLIVE OIL TARTLETS WITH CHOCOLATE HAZELNUT SPREAD MOUSSE
 
Prep time
Cook time
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Cocoa and extra virgin olive oil tartlets with chocolate hazelnut spread mousse (Recipe also in English on OPSD below) Make this quick and easy cocoa olive oil crust for delicious sweet tarts and filled with a delicate chocolate hazelnut spread mousse. This tart is sure to please very much!
AUTORE:
TIPO DI RICETTA: Dessert
PORZIONI: 6
INGREDIENTI
  • For the crusts
  • 300 g of all-purpose flour
  • 80 g of castor sugar
  • 40 g of extra virgin olive oil
  • 30 g of unsweetened cocoa powder
  • 4 g of baking powder
  • 2 large eggs, at room temperature
  • a pinch of salt
  • For the filling
  • 250 g of hazelnut spread
  • 250 g of mascarpone
  • 200 g of dairy whipping cream
  • For the garnish
  • toasted hazelnuts, chopped
COME PROCEDERE
  1. Make the filling
  2. Place the cream, the bowl and the whisks of the electric beater in the freezer for at least 30 min to chill them.
  3. Once they are really chilled, whip the cream.
  4. In another bowl, stir mascarpone and hazelnut spread with a spoon until you get a smooth and homogeneous cream.
  5. Using a spatula, gradually fold the whipped cream in the mascarpone cream, stirring gently.
  6. Transfer the mousse to a piping bag with a smooth nozzle and keep in the fridge for some hours (you can make this mousse the previous day and keep it in the fridge until it’s time to use).
  7. Make the cocoa and extra virgin olive oil shortcrust pastry
  8. Using a food processor, blend all the ingredients and knead until you get a smooth and homogeneous ball of dough.
  9. Cover it with clinging film and keep in the fridge for at least 30 min.
  10. Preheat the oven to 180°C.
  11. Take the dough out of the fridge and roll out the cocoa shortcrust pastry between two sheets of baking paper (about 3-5 mm thick).
  12. Use a cookie cutter to cut small disks out of the pastry and then transfer them to the tartlets molds.
  13. Bake for about 12/15 min.
  14. Take the tartlets out of the oven and allow them to cool completely on a wire rack before filling.
  15. Compose the tartlets
  16. Fill the tartlets with the hazelnut spread mousse and some toasted and chopped hazelnuts.
  17. Enjoy!!
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/crostatine-cacao-frolla-olio/