Dark Chocolate Mousse Tart (gfo) Recipe

Prepare crust

Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom and set aside.

In a medium bowl, whisk together the flour, almond meal, brown sugar, and kosher salt until evenly combined.

Add the cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Whisk the egg yolk and vanilla together lightly, then add to the crumb mixture. Stir with a fork until the dough begins to come together — it should hold when pressed. If too dry, add 1 teaspoon cold water at a time until it holds; do not overwork.

Press the dough evenly and firmly into the bottom and up the sides of the prepared tart pan, making the base about 1/4-inch thick and the sides even. Use the back of a measuring cup for a smooth, even surface.

Line the crust with a circle of parchment and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment and bake an additional 8–10 minutes, or until edges are golden and center set. Cool on a rack to room temperature.

Make caramel after crust has cooled slightly. In a medium heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Swirl the pan gently (do not stir) until sugar dissolves and begins to turn amber around the edges.

Watch carefully; once it reaches a deep amber color (about 5–8 minutes), remove from heat and immediately stir in the butter until melted and incorporated.

Slowly pour in the warmed heavy cream while stirring constantly (mixture will bubble vigorously). Return to very low heat just to combine and smooth the caramel, then stir in the sea salt. Let caramel cool for 10–15 minutes but remain pourable.

Pour the salted caramel into the baked and cooled tart shell, spreading evenly to cover the bottom in a 1/8–1/4-inch layer. Refrigerate while preparing the mousse so the caramel firms slightly, about 20 minutes.

Chop the dark chocolate and place in a heatproof bowl with the 2 tablespoons butter.

Bring a small pot of water to a simmer and set the bowl over it (double boiler), making sure the bowl does not touch the water. Stir chocolate and butter until fully melted and smooth. Remove from heat and let cool slightly (to about 100–110°F / warm to the touch).

Egg yolks

Whisk the 3 egg yolks with 2 tablespoons granulated sugar and the vanilla until pale and slightly thickened. Stir a couple tablespoons of the warm melted chocolate into the yolk mixture to temper, then fold the tempered yolks back into the remaining chocolate until fully incorporated. Stir in the 1/4 teaspoon fine sea salt.

Whip cream

In a chilled bowl, whip 1 cup heavy cream to soft-medium peaks. Take care not to overwhip; the mousse should be light and airy.

Whip egg whites

In a separate clean bowl with clean beaters, whip the 3 egg whites to soft peaks. Gradually add the 2 tablespoons granulated sugar and continue whipping to glossy medium-stiff peaks.

Fold one-third of the whipped cream into the chocolate mixture to lighten it. Gently fold in the remaining whipped cream until streaks are gone. Next, fold in the whipped egg whites in two additions, using a rubber spatula and gentle motions to preserve volume until the mousse is homogenous and airy.

Remove the tart shell from the refrigerator. Spoon or pipe the chocolate mousse over the chilled caramel layer, smoothing the top with an offset spatula. Tap the tart gently on the counter to remove any air pockets.

Refrigerate the assembled tart for at least 4 hours, preferably overnight, to allow the mousse to set properly.

Make chocolate curls: warm the 2 oz of chocolate in a shallow metal or marble surface just until glossy (do not overheat). Spread into a thin layer (about 1/16-inch) across a bench scraper or offset spatula. Let it set until just firm but not brittle, then use the edge of the scraper to push across the surface to create curls. Alternatively, shave a chocolate bar with a vegetable peeler.

Remove the tart from the pan and place on a serving plate. Arrange dark chocolate curls over the top, sprinkle flaky sea salt lightly across the surface, and dust with cocoa powder if using.

Slice with a hot, dry knife (run under hot water and dry between cuts) for clean slices. Serve chilled or at slightly below room temperature.