As delicious as the mango tarts turned out, I am ultimately a chocolate person. Give me a choice, I would always choose chocolate. So, it is quite unthinkable to not fill at least a few of these delicious tart shells with chocolaty fillings. I did my research and decided to try out the fillings from this recipe. To me, the only thing that could make chocolate better is salted caramel. Somehow, that slightly bitter and salty taste just agrees with me.
Makes enough filling for 4 8cm tarts
For the salted peanut and banana caramel
50g granulated sugar
25g unsalted butter
100g ripe bananas, mashed
25g salted peanuts, chopped
1) Using a heavy bottomed saucepan, heat the granulated sugar and glucose until you get a nice caramel.
2) Add the softened butter and whisk until it melts.
3) Remove the saucepan from the heat and stir in the mashed bananas. Transfer to a clean bowl and let this caramel cool.
4) Fill the tart shells with the banana caramel until you cover the bottom of the tart with an even thin layer. Sprinkle the salted peanuts generously on the caramel layer.
For the salted caramel ganache
50g dark chocolate couverture (>70% cocoa butter), chopped
25g unsweetened chocolate, chopped
100g heavy cream
25g unsalted butter
large pinch of sea salt
1) Place the chopped chocolates in a large bowl.
2) In a small pan, heat the heavy cream and butter and keep it warm.
3) In a separate tall pan, heat the sugar and glucose to make the caramel. Once the sugar has caramelise, add the warm heavy cream and butter mixture slowly and whisk. Be careful as the mixture will bubble up.
4) Pour the hot caramel mixture over the chopped chocolate. Add the sea salt and whisk until ganache is formed.
5) Fill each tart with approximately 30g of ganache, spooning it over the salted peanuts. Leave to chill.
For the chocolate mousse
120g heavy cream, very cold + a little extra
1/2 tsp gelatine powder
100g salted caramel ganache from above
1) Bloom the gelatine powder in 1/2 tbsp cold water. Then, melt in a bain-marie and set aside.
2) Whip the cold heavy cream to soft peaks.
3) Add a little heavy cream to the gelatine mixture and whisk to combine. Then, with the mixture on slow, pour the gelatine into the whipped cream and continue whisking until firm peaks. Be careful not to over whip.
4) Scrap into a bowl, cover with cling wrap and allow to chill overnight.
5) Just before assembly, fold the ganache into the whipped cream.
6) Scrap the mousse into a pastry bag fitted with a plain nozzle and pipe the mousse onto the ganache layer in the tarts.
I was a little doubtful about the banana in the salted caramel, but, they appear to go together surprisingly well. There’s just something about layering different textures in a tart that intrigues me, and I think this is a nice example of multiple textures. The original recipe calls for a mousse made with pâte à bombe, but, I was a bit lazy to whip up the egg yolks. Also, I had so much ganache left, I thought I should use it up. I could probably use a bit less ganache for the mousse, so it’s a bit lighter, but, I love chocolate, so, the little extra doesn’t bother me.