Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. While the oven is preheating, place the hazelnuts in a food processor and process until ground into a meal.
3. Add other base ingredients and grind until a loose “dough” forms.
4. Press dough into an 11" tart pan (preferably one with a removable bottom), using your fingers to make sure it’s evenly covering the bottom and sides of the pan. If needed, use a bowl to press down and even out the sides.
5. Bake for 15-17 minutes, or until golden brown.
6. Remove from the oven and let cool.
7. To make the ganache, add all of the ganache ingredients to a saucepan and transfer to a stove over low heat. Stir continually, ensuring it doesn’t burn, until everything is melted and incorporated.
8. Once the tart has cooled, pour the ganache filling into the tart.
9. Transfer the tart to the refrigerator to cool.
10. For the mousse, add the cream cheese, nut butter, maple syrup, salt and vanilla to a large mixing bowl. Mix until well-incorporated and no chunks remain.
11. Add in the heavy cream and whip for 1-2 minutes, until the mixture is light and fluffy.
12. Remove the tart from the refrigerator and pour the mousse on top of the ganache layer.
13. Return to the refrigerator to cool for approximately 2 hours, until the filling is set.
14. Remove the tart from the fridge 10 minutes prior to serving and top with chopped dry-roasted hazelnuts. Enjoy!