The test kitchen is creating quite a few tarts of late!
And this Caramel Chocolate Mousse combination is a keeper!
The ingredients are convenient - a packet of vanilla biscuits, a pot of thickened cream, easy melt chocolate and a tin of ready to eat caramel.
Once you have prepped your biscuit base and it is in the fridge.
Whip up a chocolate mousse using a hand mixer to beat to fluffiness.
Fold in the egg whites and gelatin and set aside while you...
dollop delicious caramel onto the biscuit base.
Level the caramel layer with a spatula,
then top with the mousse.
Leave in the refrigerator for at least four hours.
Decorate the top as desired.
I used a cake stencil and icing sugar.
Slice into portions...
And serve with a dribble of fresh cream.
The Caramel Chocolate Mousse Tart is a quick to make dessert for special occasions.
It makes a large tart so will serve about 10 people.
To get the printable recipe visit HERE.
Caramel Mousse Tart
Caramel Mousse Tart
Grease a 25cm flan dish (with a removable bottom)
Base:
Finely crush 250-gram packet of vanilla biscuits.
Add 1 tablespoon dark cocoa and 120 grams melted butter.
Combine and press into the flan dish. Place in refrigerator to firm.
Mousse Topping:
Melt 225 grams dark chocolate melts. Beat in 2 egg yolks.
Then 300ml pot of thickened cream. Beat until well mixed.
Add two teaspoons of gelatin that has been dissolved in boiling water.
Mix again.
In another bowl beat the two egg whites until thick. Add two tablespoons caster sugar and beat again until the sugar has dissolved.
Using a metal spoon, fold the egg whites into the chocolate mixture.
Remove flan base from the refrigerator, and top with one tin of thick ready to eat caramel. Smooth with spatula.
Top the caramel with the chocolate mousse topping.
Refrigerate for at least four hours before serving.
Serve with fresh cream.
