Chocolate mousse tart with crunchy almond and hazelnut meringue

When it comes to indulgent desserts, mousse tarts always make it to the top of the list. Rich, velvety, and sweet, chocolate mousse tarts are the perfect treat for those with a sweet tooth. And when you combine it with a crunchy almond and , you’ve got a dessert that’s unlike any other.

This chocolate mousse tart recipe with crunchy almond and hazelnut meringue is made up of three layers: a chocolate shortcrust pastry, a rich and y chocolate mousse, and a nutty and crunchy meringue on top. It may seem intimidating to make, but trust me, it’s worth it.

To make the chocolate shortcrust pastry, start by combining 100 grams of all-purpose flour, 20 grams of cocoa powder, 50 grams of icing sugar, and a pinch of salt in a large mixing bowl. Mix until well combined, then add 75 grams of unsalted butter, cubed, and rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

Next, add one egg yolk and mix until a dough forms. Knead the dough lightly on a floured surface until smooth, then shape it into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes before rolling it out and using it to line a 20 cm tart pan. Bake the tart shell blind for 20 minutes, then remove the weights and bake for another 10 minutes.

Now onto the chocolate mousse. You’ll need 200 grams of dark chocolate, chopped, 200 ml of heavy cream, three eggs, separated, and 50 grams of caster sugar. Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir in the heavy cream until well combined, then remove from the heat and let cool slightly.

In another bowl, whisk the egg yolks and sugar until pale and thick. Pour the chocolate mixture into the egg yolk mixture and whisk until well combined. In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture until no white streaks remain. Pour the mixture into the tart shell and smooth the surface. Refrigerate for at least one hour.

Finally, let’s make the crunchy almond and hazelnut meringue. You’ll need 100 grams of caster sugar, 50 grams of blanched almonds, chopped, 50 grams of hazelnuts, chopped, and two egg whites. Preheat the oven to 150°C.

In a large mixing bowl, whisk the egg whites until stiff peaks form. Gradually add the sugar, whisking constantly, until the mixture is shiny and stiff. Fold in the chopped almonds and hazelnuts.

Spoon the meringue mixture on top of the chocolate mousse, spreading it out evenly. Use a spatula to create peaks and swirls. Bake for 20-25 minutes, or until the meringue is golden brown and crisp.

Let the tart cool for a few minutes before serving. This chocolate mousse tart with crunchy almond and hazelnut meringue is the perfect dessert for any occasion. It’s decadent, sweet, and crunchy all at once. So go ahead and indulge in this delicious treat. You won’t regret it.