Chocolate Hazelnut Mousse Tart

By all the Alpha Bakers raving reviews,

this Chocolate Hazelnut Mousse Tart

should be spectacular.

I fear this is the culprit

in my tart falling short.

Don't let the hazelnuts over brown,

Rose instructed.

Quite certain mine did

but there was no way I was starting over.

In the midst of baking, I had unexpected

company, namely my lovely daughter in law 

with three lively grandchildren.

Normally I would revel in a surprise visit,

but I was up to my elbows in boiling hazelnuts, 

then skinning said hazelnuts.

In the middle of the merriment,

I popped them in the oven for toasting

and promptly received a long distance phone call

I'd been waiting for all day.

You know what is a sure way to

over brown hazelnuts?

Not turning on the timer.

I carried on anyway because

I knew if I stopped,

I wouldn't make this tart.

And I was beyond caring at this point.

Over browned or not,

I can't grasp the flavor, which is odd,

because I truly love hazelnuts.

This is one recipe I'll have to try again,

only with canned hazelnut praline paste.

 Definitely down the road a bit,

when we finish 

baking through the book.

It wasn't difficult, 

just not something to tackle with frazzled nerves. 

~

The Baking Bible

by

Rose Levy Beranbaum