Torte au Chocolat (Chocolate Mousse Tart with a Hazelnut Crust)

Servings: 8

Author: Shawn

45 g toasted and skinned hazelnuts (1/3 cup)
40 g sugar (3 Tbs)
1 tsp kosher salt
140 g unsalted butter, cold and cut into small cubes (10 Tbs) plus more for the pan
210 g all-purpose flour (1 1/2 cups) plus more for the pan
30 g ice water (2 Tbs)

Finely grind hazelnuts in the bowl of a food processor. Add sugar and grind again.
Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add salt and butter cubes and cream until smooth, about 3 minutes.
Gradually add flour and mix until combined, adding ice water to help the dough come together.
Form dough into a disk, wrap in plastic, and refrigerate at least 1 hour, preferably overnight.
Butter and flour a fluted 10- to 11-inch tart pan with removable bottom. Set aside.
Lightly flour a work surface and roll dough into a about a 14-inch circle, 1/4 inch thick. Transfer to tart pan and press into place. Trim away excess dough.
Prick the bottom of the tart crust with a fork, and refrigerate for 15 minutes.
Preheat oven to 375°F.
Line the tart with parchment paper and cover with pie weights.
Bake until edges of the crust are light golden brown and the bottom of the crust looks dry, about 20 minutes.
Remove pie weight and parchment and continue baking until the crust is golden brown, about another 15 to 20 minutes.
Let crust cool completely.