Sinfully delicious tart with lightly tangy and sweet caramel and velvety milk chocolate mousse, garnished with chocolate pearls. I used the 21cm Kit Tarte Ring from Silikomart, which comes with a silicone mould.
CHOCOLATE MOUSSE TART WITH PASSIONFRUIT CARAMEL
MILK CHOCOLATE MOUSSE:
130 G VALRHONANJIVARA 40% MILK CHOCOLATE
225 G HEAVY CREAM 38%
Gently melt the chocolate.
Heat 50 g cream to the boiling point and pour it over the chocolate while stirring with a rubber spatula.
Keep stirring until the mixture comes together and becomes beautiful and glossy.
Whip the rest of the cream into lightly whipped cream with soft peaks.
Fold some of the whipped cream into the chocolate, and then the rest with gentle motions so you don’t beat too much air out of the mousse.
Distribute the mousse in a silicone mould, tap it lightly against the tabletop so the mousse evens out, cover the surface with cling film and place it in the freezer for a least 3 hours or overnight.
Meanwhile, make the other elements.
PEANUT SHORT CRUST PASTRY:
25 G SALTED PEANUTS
125 G FLOUR
50 G ICING SUGAR
75 G COLD BUTTER, CUBED
2 EGG YOLKS
Blend peanuts to a fine crumb/flour in a food processor. Blend them very fine, but not too long, or it will turn into peanutbutter.
Add flour, icing flour and butter to the food processor and blend the ingredients quickly together.
Add the egg yolks and quickly blitz the pastry until it just comes together.
Roll the pastry thinly out between two pieces of baking paper and let it rest in the fridge for at least 1 hour.
Cover a 21 cm tart ring with the pastry and prick the bottom with a fork.
Blind bake the tart shell in the oven at 175 degrees celsius for 15 minutes with baking beans, then 5-10 minutes without beans, until golden, and allow to cool completely.
100 G HEAVY CREAM (38%)
50 G SUGAR
60 G GLUCOSE SYRUP
60 G PASSION FRUIT PUREE (ABOUT FOUR PASSIONFRUITS)
70 G VALRHONA DULCEY CHOCOLATE
2 TSP VANILLA SUGAR
1/4 TS FINE SALT
50 G COLD BUTTER, CUBED
Cook all ingredients except butter and salt in a pot over medium heat while stirring until thickened, about 10 minutes.
Remove the pot from the heat and stir butter and fine salt into the caramel.
Spread the warm caramel fudge onto the baked and cooled tart shell and place it in the refrigerator for at least 3 hours, preferably overnight.
VALRHONA DULCEY AND OPALYS CRUNCH PEARLS
SPECIAL MOMENTS CHOCOLATE PEARLS IN BORDEAUX AND GOLD
Gently push the frozen mousse out of the mould and place it on top of the tart. Allow the mousse to thaw in the fridge for a couple of hours or 30-60 minutes on the kitchen counter.
Decorate with crunch pearls, chocolate pearls and peanuts, just before serving.