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,
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.
Rose Levy Beranbaum