Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place Chocolate Sucree tart shells onto parchment lined sheet trays.
Spoon Cherry Compote into the tart shell.
Pipe Cremeux over the Compote. Smooth out the surface with a mini off-set spatula.
Cover and let rest in refrigeration until the Cremeux firms up and dries out, about 20 minutes.
Starting from the center, and working in a circular motion out to the edge of the shell, pipe Hazelnut Mousse over the Cremeux into a dome.
Cover and let rest in refrigeration until Mousse firms up and dries slightly, about 20 minutes.
Transfer to clean food storage containers. Cover, label, date and store frozen.
Thaw in refrigeration at least 2 hours prior to serving.
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