Chocolate Espresso Kahlua Tart - cooking recipe

Ingredients

2 cups hazelnuts
1 1/3 cups chocolate wafers, finely ground
1/2 teaspoon instant espresso powder
salt, pinch
1/2 cup butter, melted
2 tablespoons butter, melted
1/2 cup Kahlua
1/2 cup unsweetened cocoa powder
2 large eggs, separated
1 teaspoon instant espresso powder
salt, pinch
4 ounces bittersweet chocolate, chopped fine
4 tablespoons butter
1 cup heavy cream
6 tablespoons sugar

Preparation

Preheat oven to 375 degrees.
Spread hazelnuts in a single layer on a baking sheet.
Toast until skins split and nuts turn golden brown, around 10 minutes, shaking pan a few times so the nuts do not burn.
Remove from oven, reduce heat to 325 degrees.
Rub nuts with a towel to remove skins.
Cool then finely grind in a food processor.
In a small bowl combine the ground nuts, cookie crumbs, espresso powder, salt and butter.
Press into the bottom and up the sides of a 11 inch round tart pan.
Chill for 30 minutes.
Place chilled tart shell on a baking sheet and cook for 20 minutes.
Cool Completely.
In a medium bowl whisk together the Kahlua, cocoa, egg yolks, espresso powder and salt.
Melt butter and chocolate in a double boiler.
Whisk in Kahlua mixture.
Continue whisking until mixture has thickened and registers 160 degrees on an instant read thermometer.
Remove from heat and let cool completely.
Using an electric mixer beat cream until you get stiff peaks.
Whisk egg whites and sugar in a double boiler over simmering water.
Keep whisking until sugar is dissolved and meringue registers 160 degrees on thermometer.
Remove from heat.
Whisk on medium speed until soft peaks form.
On high speed continue to whisk until peaks are stiff and glossy.
Using a spatula gently fold in chocolate mixture, then whipped cream.
Spread evenly into cooled tart shell.
Chill 2 hours or overnight.