Top Deck Mousse Tart - Carême Pastry

Top Deck Mousse Tart

This obscenely decadent tart is definitely one for the chocolate lovers this Easter – it’s got chocolate, on chocolate, on chocolate, with a delicious dark chocolate pastry base and topped with a curly dark and white chocolate combo! Did we mention this dish is all about chocolate?! Yum.

Serves: 8
Prep/Cook Time: 1 hour 30 minutes plus chilling time
Skill Level: Intermediate to Advanced

Ingredients

  • 1 (300g packet) Carême Dark Chocolate Shortcrust Pastry, defrosted
  • For the dark chocolate mousse
  • 6g gelatine powder
  • 1 tablespoon boiling water
  • 2 tablespoons caster sugar
  • 1 tablespoon (20g) cocoa powder
  • ¾ cups thickened cream, cold
  • 50g dark chocolate
  • ½ teaspoon Queen organic vanilla bean paste
  • For the white chocolate mousse
  • 6g gelatine powder
  • 1 tablespoon boiling water
  • 2 tablespoons caster sugar
  • ¾ cups thickened cream, cold
  • 70g white chocolate, melted
  • ½ tsp Queen organic vanilla bean paste
  • For the ganache
  • 120g dark chocolate
  • ½ cup thickened cream
  • For the chocolate curls (optional)
  • ½ cup white chocolate melts
  • ½ cup dark chocolate melts.
Dark Chocolate Shortcrust Pastry

Method

    To prepare the pastry:
    1. Preheat oven to 160°C fan-forced (180°C conventional).
    2. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour.
    3. Using the base of a 20cm spring form cake tin as a guide, cut a 20cm circle. Additionally, cut two 7.5cm x 3.75cm rectangles from the pastry.
    4. Line the base of the 20cm spring form cake tin with the pastry circle, then use the two pastry rectangles to line the sides of the tin, pressing them together firmly to join the base, creating a straight sided tart shell. Place into the fridge for 20-30 minutes.
    5. Once chilled, remove the pastry from the fridge, line it with baking paper and fill it with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Bake for 12-14 minutes, then remove from the oven, remove the paper and weights and return it to the oven to bake for an additional 12 minutes, or until the pastry is golden. Once golden, remove it from oven and set aside to cool completely.
    To make the dark chocolate mousse layer:
    1. In a small bowl, combine boiling water and gelatine. Stir until completely dissolved, then set aside.
    2. Add the dark chocolate into a microwave safe bowl, then microwave it on low power in short bursts of 20 seconds, stirring between heating until melted.
    3. In a large mixing bowl, combine the sugar, cocoa and cream. Whip until firm peaks form using a hand or stand mixer, then add the melted dark chocolate, vanilla paste and gelatine mixture. Continue to whip the mixture until combined, then spoon it into the cooled tart case and smooth and flatten the top.
    4. Place tart into the fridge to set for 20 minutes.
    To make the white chocolate mousse layer:
    1. In a small bowl, combine boiling water and gelatine. Stir until completely dissolved, then set aside.
    2. Add the white chocolate into a microwave safe bowl, then microwave it on low power in short bursts of 20 seconds, stirring between heating until melted.
    3. In a large mixing bowl, combine the sugar and cream. Whip until firm peaks form using a hand or stand mixer, then add the melted white chocolate, vanilla paste and gelatine mixture. Continue to whip the mixture until combined, then spoon it on top of the dark chocolate layer and smooth and flatten the top.
    4. Place tart into the fridge to set for 2-3 hours, or until completely set.
    To make the ganache:
    1. Place chocolate into a bowl and set aside.
    2. In a small saucepan, gently heat the cream over a low heat until it reaches a simmer. Pour the heated cream over the dark chocolate and allow to sit for 2 minutes, then stir until the mixture is smooth.
    3. Place the mixture into the fridge for 30 minutes, or until it is a spreadable consistency, then smooth the ganache over the top of the mousse layers.
    To make the chocolate curls:
    1. Melt the dark chocolate melts in the microwave in short bursts.
    2. Once melted, spread the dark chocolate on a marble board (or stone benchtop) with an offset spatula until thin, leave it for 2 minutes then run a cake comb through it to create strips. Set aside at room temperature until set.
    3. Melt white chocolate in the microwave in short bursts, then spread it over the set dark chocolate and leave until set.
    4. Using the edge of a sharp knife at a 45° angle, gently scrape the top of the chocolate away from you to make curls.
    5. Place the curls over the completed tart, then cut and serve.
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