A tale of two tarts: salted caramel or hazelnut?

It’s the school holidays and J wanted to make chocolate mousse, while I wanted to test out my newly purchased Gobel tart rings. I usually make tarts with ganache but thought hey I could use mousse! We discussed the elements and J came up with a plan, a cross-sectional drawing of her mousse design.

After a bit of debate, we had two ideas:

Chocolate mousse, hazelnut, Nutella tart
Salted caramel, chocolate mousse and strawberries tart

For the hazelnut tart, a thin layer of Nutella (you can of course use chocolate ganache) was spread on the base of the tart, then a thin layer of roasted hazelnut paste and then topped with the chocolate mousse.

For the salted caramel tart, a thin layer of salted caramel was first spread on the base of the tart, then topped with chocolate mousse. Some freeze dried strawberries were added to give a contrasting taste to the sweet and salty caramel.

For both, cocoa nibs, crunchy chocolate pearls and feuilletine shards were added for texture.

I like how I can do the components separately (to fit in with school holiday activities) and then assemble right before serving.

Hope you will enjoy these!

Sweet almond tart base
Makes 10 x 9″ ring tart bases

200g all-purpose (plain) flour
40g ground almonds
100g icing sugar
100g butter, cold and cubed
1 egg (I use size 8)

Sift and combine all the dry ingredients in a large bowl.
Add the butter and ‘rub in’, working the butter into the dry ingredients with your fingertips until it resemble small crumbs
Add the egg and incorporate it into the dry ingredients.
Work the dough lightly by gathering the dough with your fingertips and folding it over with a downward push of your palm. Work quickly and lightly, till it comes together.
Wrap up the dough inside a folded sheet of baking paper, gently roll flat with a rolling pin and refrigerate until firm, about 30 minutes.
While the dough is resting, prepare the tart rings by buttering them.
When the dough is ready, lightly sprinkle some flour on your bench or chopping board.
Roll out the dough on the board with a rolling pin to a thickness of 2-3mm. You may need to add more flour to keep it from sticking as it is a very soft dough.
Cut out a circle of dough larger than your ring and place onto the buttered tart ring or mould.
Press well onto the sides. Use a glass to flatten the bottom and sides to ensure you have straight edges.
Cut off excess dough by going over the top of the tart ring with the rolling pin.
Pinch the edges up slightly.
Prick holes at the base with a fork.
Rest in the fridge for 30 – 60 minutes to stop it from shrinking.
Preheat the oven to 180C.
Using ceramic baking beads or rice, blind bake at 180 degrees C for 15-20 minutes or when browned all over. Set aside to cool completely

Putting it all together
Chocolate mousse, hazelnut, Nutella tart

Cooled tart base
Nutella (or melted chocolate)
Roasted hazelnut paste (Equagold)
Chocolate mousse (Mousse recipe)
On the top – Chocolate crunchy shards, pearls, cocoa nibs

Salted caramel, chocolate mousse and strawberries tart

Cooled tart base
Salted caramel (See recipe in salted caramel macaron recipe)
Chocolate mousse
On the top – Chocolate crunchy shards, pearls, cocoa nibs, Fresh As freeze dried strawberries