Ingrediants
-
-
- 200 g of flour 00
- 100 g of cold butter
- 80 g of powdered sugar
- 2 egg yolks
- 1 pinch of salt
- 200 g of fresh cream
- 215 g of dark chocolate
FOR THE SHORT PASTRY:
FOR THE STUFFING:
- 150 g of whipped cream
- 100 g of crunchy almonds
- 200 g of granulated sugar
- 100 g of egg whites
- 30 ml of water
- Crisp
FOR THE ITALIAN MERINGUE:
FOR DECORATION
If you want to amaze at Christmas, bet everything on ours tart with dark chocolate mousse, meringue and crunchy. A shortcrust pastry shell welcomes a sinuous chocolate mousse without eggs, enriched with coarsely chopped pieces of crunchy.
A wow cake, decorated with abundant meringue and pieces of brittle, one of the symbols of our Christmas. The preparation of this dessert takes some time and dedication but in return you will have a fantastic result. For a perfect gilding, get a special torch useful for flaming the meringue.
OTHER TASTY RECIPES: Chocolate and salted butter caramel meringue tart, White chocolate and vanilla namelaka tart, Chocolate and peanut butter tart
How to prepare: Tart with chocolate mousse, meringue and crunchy
- Execution
- average
- Preparation time
- 40 min
- Cooking time
-
40 min
- Rest time
-
4h
- Portions
-
8
How to prepare: Tart with chocolate mousse, meringue and crunchy
To prepare the tart with chocolate mousse and meringue, start by working, in the bowl of the planetary mixer, the diced butter with the icing sugar and salt, using the whisk K. Add the egg yolks, flour and knead until a homogeneous mixture is obtained. .
Form a loaf, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes. After this time, roll it out with a rolling pin into a 5 mm thick sheet, lined the edges and bottom of a 22 cm diameter tart mold with removable bottom. Prick the base with the tines of a fork.
Place a sheet of parchment paper and ceramic weights inside the shortcrust pastry shell. Cook in white at 180 ° for 15 minutes, then remove the paper and weights and continue cooking for another 5 minutes. Remove from the oven and allow to cool completely. Meanwhile, prepare the filling: in a bowl, collect the coarsely chopped chocolate. Pour over the cream brought to the boiling point and mix until the mixture is smooth.
Incorporate the whipped cream in several stages, mixing from bottom to top, and mix. Coarsely chop the almond brittle.
Sprinkle the base of the pastry shell with the minced brittle and cover everything with the mixture for the chocolate mousse. Level and place in the refrigerator for at least 3-4 hours or until it is firm.
Prepare the Italian meringue: in a saucepan combine the sugar and water, stirring occasionally to melt it. When the syrup reaches a temperature of 110 °, start whipping the egg whites in a planetary mixer or with an electric whisk. When the syrup has reached a temperature of 121 °, pour it slowly over the egg whites, continuing to whisk until completely cooled. You will need to get a shiny and white meringue. Spoon it on the surface of the tart and brown it with a torch. Complete the decoration with the two types of coarsely chopped brittle. Serve the tart with chocolate mousse and meringue so decorated.
.
