The description of this being super rich is 100% accurate. Get yourself a small slice with a glass of milk! That being said it is delicious. I mostly followed the directions, with a modification in skinning hazelnuts halfway through. My suggestion is to blanch the hazelnuts for 3 minutes in water a couple tablespoons of baking soda, then rinse them with cold water and rub the skins off by hand. After that, toast them for 15 minutes or so at 375 degrees. The toasting method barely loosens the skin and made me so frustrated I almost didn't move on to finish it. I blanched the nuts for the crust and topping and it was a breeze. Lastly, the mousse is TO DIE FOR. I wanted to eat it all myself and leave it off the tart, depriving everyone. Even if I only make the entire tart on special occasions, I will probably make that mousse frequently. Seriously, amazing.