To make Martha Stewart’s Chocolate Mousse Tart with Hazelnuts from her new cookbook Martha Stewart’s New Pies and Tarts published by Random House Canada, I had to go about learning how to skin and candy these beauties. Wish I could say it was easy but I can say it isn’t impossible.
According to Martha, roast hazelnuts in a 375F oven 10 minutes. Let them cool off, then rub them in a clean kitchen towel to remove skins. Yeah right. Some of the skins came off but I had to place the filberts in a sieve over the sink, rubbing against the sieve to help encourage the skins to come off.
A bit better but far from perfect. Also, a lot of the hazelnuts really went dark even after the skins came off so if your oven runs hot, maybe put them in a 350F oven.
Next step was candying them which turned out to be much easier to do. In a small sauce pan add 1/3 cup of the skinned hazelnuts, 1/4 cup of granulated sugar, 1/4 tsp of salt and 1/4 cup of water.
Bring to a boil and cook for one minute.
Drain the hazelnuts and in a single layer on a baking sheet lined with parchment paper, bake in a 350F oven for 15 minutes.
They will come out all toasted and shiny and smelling a lot like Nutella! Perfect garnish for the Chocolate Mousse Tart and so many other yummy applications! If you have the patience to skin the hazelnuts, candying them is easy and creates a very special treat.