Caramel mint tart is one of my favourites and of course chocolate mousse too! I thought, what better way than to hero both elements and put them together in a tart.
It came out delicious. It’s airy, light and just perfect if you are after something sweet that is not too rich but also have a mint after taste to it.
The chocolate mousse is not over powering and the caramel mint tart just hit the right spot. Enjoy!
Remove the creams from the chocolate biscuits. I used 1 packet of Cameo Cremes biscuits(250g). Remove the whites inside. Crush the chocolate biscuits,and add some hot water to the creams, to form a paste.
Mix the white cream paste into the crushed biscuits till crumbs form, and it is crumbly.
Press the biscuit base in a prepared rectangular glass dish. Place in fridge to set.
In a microwave safe bowl, break 200g, 76% dark chocolate block. Place in the microwave for 2 minutes, mixing every 30 second intervals till melted. Set aside for 10 minutes to cooldown till room temperature.
Seperate 3 eggs. The eggs must be room temperature. Whisk the egg whites till stiff peaks form. Fold in the egg yolks one by one until well incorporated into the melted chocolate. Add in the whipped egg whites, fold in using a spatula till well incorporated.
In a bowl, add in 500ml fresh cream and 60ml caster sugar. Using a hand mixer, mix well until the cream has just been whipped. No need for over mixing.
Fold the cream into the mousse, a little by little till well incorporated. Place on the biscuit base, spread out evenly with a spatula till well covered. Place in the fridge to set.
In another bowl, using a hand mixer, add in 300ml fresh cream. Whip up till just whipped. Add in 1 tin of caramel and mix using a hand mixer till well incorporated. Crush 50g of any dark mint chocolate. Fold into the caramel cream mixture till well incorporated.
Spread out on top of the chocolate mousse layer. Place in the fridge to set, about 3 to 4 hours. Serve and enjoy!