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1
Preheat oven to 375 degrees.
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2
Spread hazelnuts in a single layer on a baking sheet.
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3
Toast until skins split and nuts turn golden brown, around 10 minutes, shaking pan a few times so the nuts do not burn.
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4
Remove from oven, reduce heat to 325 degrees.
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5
Rub nuts with a towel to remove skins.
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6
Cool then finely grind in a food processor.
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7
In a small bowl combine the ground nuts, cookie crumbs, espresso powder, salt and butter.
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8
Press into the bottom and up the sides of a 11 inch round tart pan.
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9
Chill for 30 minutes.
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10
Place chilled tart shell on a baking sheet and cook for 20 minutes.
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11
Cool Completely.
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12
In a medium bowl whisk together the Kahlua, cocoa, egg yolks, espresso powder and salt.
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13
Melt butter and chocolate in a double boiler.
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14
Whisk in Kahlua mixture.
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15
Continue whisking until mixture has thickened and registers 160 degrees on an instant read thermometer.
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16
Remove from heat and let cool completely.
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17
Using an electric mixer beat cream until you get stiff peaks.
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18
Whisk egg whites and sugar in a double boiler over simmering water.
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19
Keep whisking until sugar is dissolved and meringue registers 160 degrees on thermometer.
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20
Remove from heat.
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21
Whisk on medium speed until soft peaks form.
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22
On high speed continue to whisk until peaks are stiff and glossy.
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23
Using a spatula gently fold in chocolate mixture, then whipped cream.
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24
Spread evenly into cooled tart shell.
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25
Chill 2 hours or overnight.
