Chocolate Mousse and Caramel Tart

Photo by Johanna V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the crust:

  • 8

    tbsp. unsalted butter, at room temperature

  • 1/2

    cup confectioners' sugar

  • 1/4

    tsp. ground cinnamon

  • 1

    large egg

  • 2 1/4

    cups cake flour

  • 1 1/4

    tsp. baking powder

  • 1

    tbsp. cocoa powder

  • Pinch of salt

  • 1-2

    tbsp. heavy cream

  • For the caramel:

  • 1

    cup granulated sugar

  • 1

    cup heavy cream

  • 4

    tbsp. unsalted butter, cut into 4 pieces

  • 2

    large eggs plus 1 egg yolk

  • 2 1/2

    tbsp. flour

  • For the chocolate mousse:

  • 8

    oz. bittersweet chocolate, finely chopped

  • 1 1/4

    cups heavy cream

  • For the caramel decoration:

  • 1/2

    cup granulated sugar

Directions

To make the tart dough, add the butter to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth. Mix in the confectioners' sugar and cinnamon. Blend in the egg, scraping down the sides of the bowl as needed. Sift in the flour, baking powder, cocoa powder and salt. Mix just until the dough comes together. If the dough seems crumbly, mix in 1-2 tablespoons of heavy cream until it comes together more easily. Wrap tightly in plastic wrap and refrigerate until chilled, at least 2 hours. Preheat the oven to 325˚ F. Roll the chilled dough out on a lightly floured surface until it is large enough to line a 9-inch round tart pan. Line the pan, pressing the dough into the fluted edges and trimming off the excess. Cover with foil and fill with baking beads. Bake for 15 minutes, then remove from the oven without turning the oven off. While the crust is baking, make the caramel. Add the sugar to a medium nonstick saucepan or skillet and heat over medium heat, not stirring, until the sugar begins to melt. Continue to cook, stirring only occasionally, until the sugar melts completely turns a golden caramel color (test a drop on a white plate to be sure of the color.) Stir in the cream and butter and mix until smooth. (If the sugar seizes up when you add the liquid, just keep cooking and stirring until the hardened sugar melts again. It can take a while.) Set the mixture aside to cool down a bit. In a medium mixing bowl, whisk together the eggs, egg yolk and flour. Add a small amount of the caramel mixture, whisking constantly, to temper the eggs. Whisk in the remainder of the caramel mixture. Pour the mixture into the partially baked crust and bake for 15 minutes longer. Transfer to a wire rack to cool completely. Once it has cooled to room temperature, cover and refrigerate. To make the chocolate mousse, melt the chocolate in a double boiler until smooth. Set aside to cool. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form (be careful not to overbeat!) Gently fold the melted chocolate into the whipped cream until smooth and well incorporated. Pipe the chocolate mousse over the caramel layer, covering it completely. Cover and chill in the refrigerator. To make the caramel decoration, add the sugar to a small nonstick skillet or saucepan. Cook over medium heat, not stirring, until the sugar begins to melt. Cook, stirring occasionally, just until all the sugar is melted and has reached an amber color. Pour the caramel onto a piece of wax paper laid out on a flat surface in a thin layer. Once the caramel has hardened completely, break into pieces and use them to garnish the tart.

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