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Chocolate Mousse Salted Caramel Tarts

30 Jan 2016 Prep: 20 mins, Cooking: 30 mins 4


When I first made these tarts it was a revelation. The biscuit base is a great cheat, as is using store-bought caramel, and the mousse is heavenly. Bring them all together and you’ve got a dessert that you’ll go back to time and time again for dinner parties, family gatherings, or a moment of indulgence.


Biscuit base
200 grams digestive biscuits
125 grams unsalted butter, melted (plus extra for greasing)

Salted caramel (or use store-bought)
¾ cup caster sugar
2 tablespoons water
½ cup cream
pinch sea salt
175 grams butter at room temperature, diced

Chocolate mousse
125 grams dark chocolate
1 cup cream
2 egg whites
1 tablespoon caster sugar
1 tablespoon whiskey (optional)

4 x loose-bottom tart tins, greased with butter (I used 12cm x 2cm tins for this recipe)


Base: Place the digestive biscuits in a small food processor and blend to fine crumbs. Pour in the melted butter and blend again until it resembles wet sand. Divide the base mixture between the 4 greased tart tins and press into the sides and base. Refrigerate for 40 mins.
Salted caramel: Put the sugar and water in a medium saucepan and slowly bring to the boil. Make sure all the sugar has dissolved before it begins to boil.
Cook until the liquid turns a deep golden colour, gently swirling the pan so it colours evenly (don’t stir with a spoon), and watch it carefully so it doesn’t burn. Add the cream and salt. Be careful as it will bubble up at this point. Stir to combine then remove from the heat and leave to cool for 10 minutes. Stir in the butter a few pieces at a time until the sauce is thick and glossy. Set aside to cool
Mousse: Place the chocolate and ½ a cup of the cream in a saucepan over a low heat. Stir until the chocolate has melted. Set aside to cool.
Whisk the egg whites in a clean bowl with the sugar until it forms stiff peaks.
In a separate bowl whisk the remaining ½ cup of cream with the whiskey (if using) until it holds firm peaks.

Fold half the egg white mixture into the cooled chocolate to loosen it. Fold in the remaining egg whites, then the cream. (You can make the mousse ahead of time and refrigerate it, but bring it back to room temperature to fill the tarts.)

To assemble: Place a tablespoon of salted caramel (at room temperature) into each chilled tart case and spread all around the base. Spoon the chocolate mousse filling on top to just below the rim.
Place in the fridge for 4 hours for the mousse to set nicely. Remove the tarts from the tins before serving.
Serve with chocolate shavings, or (for real indulgence) a serious dollop of cream.