Preparation

1. Cocoa shortbread :
   
   Sift the flour and cocoa together, then form a well.

2. 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.

3. 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.

4. Shape 2 balls of dough and wrap in cling film. Chill for at least 2 hours.

5. 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.

6. Place the mousse in the fridge for 1 hour.

7. 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).

8. 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.