Friday 5 October 2012

Chocolate Mousse Tart with Orange Caramel

There are days when only chocolate will do.
 
It is non-negotiable. Nothing else will do. Nothing else will suffice. Nothing else will assuage. None of that talk about complex carbohydrates and whole grains and probiotic yoghurt and fresh fruits and raw vegetables. No, none of that. Non. Ne. Nahin. Nie. Nyet. Na.
 
Only. Chocolate. Will. Do.
 
 
For days like this, I had bookmarked this chocolate mousse tart. The recipe was created by Masterchef Aussie contestant, Mindy and went on to win her the challenge and appeared on the August cover of the Masterchef Magazine.
 
Ever since I saw it on that episode, it was a no-brainer. The judges ooh-ed and aah-ed and talked about going to heaven after a bite. And then you read the recipe, it is a chocolate mousse in a chocolate pastry crust and topped with some orange caramel. I mean there is not much convincing required after reading that.
 
 
I have made something similar earlier.. these chocolate truffle tarts from the 'Baking with Julia' book. I wondered if this tart improved on that or fell short or would it be more or less the same thing.
 
I halved the original recipe to get two smaller 4.5-inch tarts and a couple of smaller tartlets. The reason there are no photographs of the tartlets is because.. well.. by the time I got the camera out, there were none left. Yes, the craving for chocolate was pretty intense that day!!
 
 
If you bake on a regular basis, you will find the recipe pretty straightforward. Although when it comes to the pastry dough, I found this one is a little more wet than what I am used to working with. So, if you have a tried and tested chocolate short-crust dough, I'll recommend that you go with that.
 
But for all the talk about the crust, the star of the show is that beautiful, luscious chocolate mousse filling. If it is chocolate you want, then this will meet all your demands. The filling is dark, rich and chocolaty - the type that will coat your tongue with only one flavour, chocolate!! And just when you imagine that it might get a bit too much, there is the zest of an orange to perk it up and save it from being overpowering!! In fact, these were lighter than the chocolate truffle tarts I was talking about earlier!!
 
 
And carrying on with the orange theme, it is served with an orange caramel. Not only is it easy to make but it transforms this dish into a refined, sophisticated and elegant dinner party dessert!! A slice of this and the eyes of your guests will be twinkling!!
 
As for me, I could hardly wait to finish taking the photographs ... the joy and burden of being a food blogger .. you photograph before you eat!!! And after I savoured this tart, I promise you, the world was a better place!!! Yes, some days ... only chocolate will do!!
 
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Chocolate Mousse Tart with Orange Caramel
 
Adapted from this original recipe on Masterchef Australia
 
Makes three 4'-inch tarts 
 
Ingredients:
 
Chocolate Shortcrust Dough
  • 110 gms plain flour
  • 70 gms cocoa powder
  • 60 gms caster sugar
  • 90 gms unsalted butter, chilled and cubed
  • 1 small egg, lightly beaten
 
** If the egg is large, beat the egg but use only half of the beaten egg.

Chocolate Mousse
  • 140 gms dark chocolate, finely chopped
  • 70 gms unsalted butter, chopped
  • 1 egg
  • 2 egg yolks
  • 1/4 cup caster sugar
  • 1 orange, zested
 
Orange Caramel

  • 1/4 cup caster sugar
  • 50 ml orange juice
  • 1 orange, segmented
Cooking Directions:
  • Pre-heat the oven to 180 deg C. Grease three 4'-inch tart tins.
  • For pastry, place flour, cocoa, sugar and a pinch of salt in a food processor and process for 30 seconds or until well combined. Add butter and process until mixture resembles breadcrumbs. Add egg and process until mixture almost comes together. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
  • Roll out pastry between 2 sheets of baking paper until 4mm thick, then use to line the pans. Using scissors, trim pastry to 5mm above tart pan rim, then prick base with a fork. Freeze tart shells for 15 minutes.
  • Line tart shells with baking paper, fill with some baking beans or old grain, place pans on an oven tray and bake blind for 10 minutes. Remove paper along with the beans, then bake for a further 10 minutes or until pastry is dry. Cool for 10 minutes.
  • Meanwhile, to make chocolate mousse, place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water and stir occasionally until smooth. Set aside to cool slightly.
  • Place eggs, egg yolks and caster sugar in a heatproof bowl over the pan of simmering water. Using a hand-held electric beater, whisk on medium speed for 6 minutes or until nearly tripled in volume and mixture holds a trail.
  • Remove from heat, add zest, then fold into chocolate mixture in 3 batches until just incorporated
  • Pour mousse into tart shells and level with an offset spatula.
  • Place the pans on an oven tray and bake for 18 minutes or until just set.
  • Meanwhile, place caster sugar in a medium frying pan over medium heat and cook for 3 minutes or until sugar begins to melt. Swirl pan as sugar begins to caramelise, but do not stir.
  • In a separate small saucepan, bring orange juice to the boil.
  • Once caramel is a deep golden, immediately pour in hot orange juice, taking care as mixture will splutter, and stir until smooth.
  • Place orange segments in a heatproof bowl and pour over orange caramel.
  • Brush hot tarts with a few coatings of orange caramel, then set tart aside for 20 minutes.
  • When ready to serve, place some segments on the tarts and drizzle with some orange caramel. You can serve it with a scoop of vanilla ice-cream.

34 comments:

  1. Agreed - there are days when only something sweet will hit the spot. This is lovely!

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    1. Thanks Cher!! It was one of those days.. and I kid you not... after I was done with the tart.. I was just happy!!! It was that good!! :)

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  2. Ooh, I like the sound of that orange caramel!

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    1. And how good was it!! Keep it mind and try it sometimes!! :)

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  3. Ohhhh looks heavenly!!! The combo of orange and chocolate is to die for. This dish is Perfect for those chocolate cravings

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    1. Oh.. its one of my favourite pairings with chocolate.. just the zest and it elevates the chocolate to a whole new level!! beyond delish!!

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  4. I don't bake on regular basis anymore but chocolate is one thing that I never miss to eat any day. I made orange mousse few days ago but was very simpler than yours. I like how you served it in chocolate crusted tarts.

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    1. You know what would be great Balvinder.. if I could find a gluten free pastry recipe.. adapt it to a chocolate version.. that would be awesome!!! :)

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  5. Yum!!! I agree, only chocolate will do!

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  6. I know that feeling and your tart looks like a perfect way to enjoy chocolate! Just beautiful with the orange segments;-)

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    1. Thank you Patty!! :) the chocolate tart definitely did what it had to do!!

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  7. Oooh Looks Divine :) Can completely see why the tartlets weren't available for the photographs ;)

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    1. Honestly Gauri.. it was a bit embarassing... I couldnt help myself to one of the tartlets!! And the best part..since it was just out of the oven.. the chocolate was all gooey..like a little lava cake.. I could have drowned in it!!! :)

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  8. I know those moments - when only chocolate will do and nothing else can ever make up for it. this tart does complete justice to that moment. absolutely divine.

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    1. Thanks Anuradha.. It was divine..all that chocolate.. gave me such a rush..not kidding!! :)

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  9. It looks AMAZING!!!! I am pinning it and going to make it soon...very soon....
    PS your blog is super nice! I am following you by RSS, Facebook..... the works :) :)

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    1. Thank you Maria.. for dropping by and for the nicest words!!! Do make these tarts.. you won't regret it!!! :)

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  10. I know those days only too well! and now I have the perfect weapon to face them!
    Now I need to find someone to invite to have an excuse to make these and to make sure I don't eat them all by myself!

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    1. Oh.. very sensible of you to invite someone over.. :).. because after the initial rush of having one.. give it some time.. and the guilt creeps in for being so greedy!!! :) And I think Sawsan, all women understand those days!!! :)

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  11. Gorgeous mousse tartlets. Chocolate and orange caramel are amazing together, ain't they!

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  12. OMG! Might just give up vegetarianism for this... Pls concoct an eggless version before the 21st for me to devour : )

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    1. Haha.. Good one Vini!! As for the eggless version... we all know you'll do a better job than me.. and then let me know..and I'll blog about it!! :)

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  13. Replies
    1. Sinful!!.. U bet it was Deeba and that was the beauty of it!! :))

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  14. So elegant and fabulous!!! My family has finally gotten used to the photograph then eat routine...they don't always like it though :)

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    1. Haha.. I know..My little nephew is convinced that everyone photographs everything that comes out of the oven!! That's just the way it is...:)

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  15. Smile. I must agree. There are many days in which only chocolate will do! And these tarts look heavenly! Thank you for sharing!

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    1. Thanks Monet!! I think most women will agree.. that only chooclate will do on some days!! :)

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  16. Beautiful photography and such an amazing looking Chocolate Mousse Tart with Orange caramel. I really like the last picture of the tart with the oozing caramel, so delightful!

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    1. Thanks Andrea!! your words are so good for my morale!! and the last picture has elicited quite a few similar responses.. I think that oozing caramel-chooclate mixture spoke to a lot of people!!

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  17. Hello, I had try the recipe. However, i made it wrongly and didn't get the desire product. May i know how to mae the crispy surface with the molten filling?
    Do i need to adjust the oven temperature?
    Isn't the mixture (chocolate mousse) when pouring into the tart shell are warm or need to be cool down?

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    1. Hi!

      I don't know what could have gone wrong. My recipe is as was given at that time on the masterchef website. The oven temperature is as mentioned in the recipe at 180 deg C. Do check if your oven temps are working accurately. You don't need to cool down the mixture before you pour it into the shells.

      the crispy surface is a very thin delicate layer that might crack while baking. Sorry I cant be more of a help.

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