To decorate:
chopped toasted hazelnuts, 3,5 oz
jam, 2 tbsp

For the base:
cocoa powder, 2 tbsp
sugar, 3,5 oz
egg, 1
pastry flour, 1 + 1/2 cups
butter, 1 stick + 2 tbsp

For the chocolate mousse:
milk, 2 cups
unsweetened cocoa powder, 1,7 oz
chocolate, 3,5 oz
eggs, 2 large yolks
pastry flour, 2/5 cup
sugar, 1/2 cup


Put the flour on the working top, with the egg, sugar, cocoa powder and using by fork stir the ingredients in well. Add the cold diced butter and working quickly with hands to make a smooth ball. If it feels sticky put it in the fridge for 30 mins wrapped in cling film.
Lay the pastry on a round baking pan and flatten it with hands or with a rolling pin. Punch it over the base with a fork to avoid the formation of air bubbles (or cover it with beans) and bake it at 180°C for 25-30 mins until slightly golden.
To make the chocolate mousse: whisk the egg yolks with the sugar until pale and creamy. After that, add the flour, the cocoa and gently stir them into the mixture.
Warm up the milk and gently pour it into the mixture stirring all the time. Pour the mixture into a pan, put it over a source of heat and bring to the boil. Cook for about 10 mins until the mixture has thickened.
Remove from heat and add the chocolate which will melt nicely. When the shortcrust pastry has cooked let it cool down then add the jam on all over the base. Pour the mousse onto the shortcrust pastry and level it well with a spatula or a spoon.
Drizzle the hazelnuts on top. You can also drizzle some icing sugar around the border to make it prettier.

Thanks to: My Little Italian Kitchen