
Nougatine and chocolate mousse tartlet
Personnes
2
Difficulty
Medium
Preparation
60 min
Cooking
15 min
Budget
Inexpensive

Idéal avec Fleur de sel
Ingredients
- 200G DE FARINE
- 80G DE CACAO AMER
- 150G DE BEURRE
- 100G DE SUCRE GLACE
- 1 ŒUF
- 1 PINCÉE DE FLEUR DE SEL DE GUÉRANDE LE GUÉRANDAIS
- 150G DE CHOCOLAT NOIR
- 50G DE CRÈME LIQUIDE
- 50G DE LAIT
- 3 BLANCS D’ŒUFS
- 20G DE BEURRE
- 100G DE NOUGATINE (CHEZ LE PÂTISSIER)
Preparation
-
Cocoa shortbread :
Sift the flour and cocoa together, then form a well. -
Add the softened butter, Le Guérandais Flower of Guérande Salt and powdered sugar to the well. Sand these ingredients between your hands to obtain a grainy texture, then form a new well.
-
Pour the beaten egg into the center, mix well and mash the dough with the palm of your hand to make it smooth, without overworking it.
-
Shape 2 balls of dough and wrap in cling film. Chill for at least 2 hours.
-
Chocolate mousse :
Heat the milk and cream. Off the heat, add the finely chopped chocolate and smooth with a spatula to melt the chocolate. Add the butter and smooth again. Finally, fold in the stiffly beaten egg whites. -
Place the mousse in the fridge for 1 hour.
-
Roll out the chocolate shortbread dough in 4 parchment paper-lined tartlet molds. Prick the pastry base with a fork and cover with chickpeas or porcelain marbles to weigh down the pastry. Place in the oven and bake for 12 minutes at Th. 6 (180° C).
-
Turn the tartlets out onto a wire rack to cool the pastry bases. Coarsely crush the nougatine and sprinkle over the tartlet bases before covering with the chocolate mousse.