Urfa Chilli Caramel and Dark Chocolate Mousse Tart
Prep 1 hour 45 minutesCooking 15 minutes6-8 people
- 80g skinned almonds
- 10 digestives biscuits, about 100g
- 145g unsalted butter
- 225g caster sugar
- 80ml double cream
- 2 tsp Urfa Chilli Paste, take from the bottom of the jar to minimise the amount of excess oil
- 180g room temperature egg whites (around 4-5 eggs worth),
- 125g dark chocolate
- 15g caster sugar
- Line the base and sides of a 20-22cm spring form cake tin with baking paper. Heat your oven to 170C fan/190C non-fan. When hot, place the almonds on a tray and roast for 8 minutes, until golden brown. Allow to cool a little, then finely chop with a knife and set aside.
- Crush the biscuits in a bowl with a rolling pin to a rough powder, then add the chopped almonds. In a small pan, melt 65g of butter on a medium to high heat, swirling constantly, remove when it begins to turn brown. Pour over the biscuit mix and stir thoroughly, then press the mix evenly into the base of tin. Place in the fridge for 30 minutes to set.
- To make the caramel, chose a small pan and give it a thorough clean and dry. Have the cream and 70g butter, cut into cubes, ready to hand. Add 225g of caster sugar, place on a medium heat and leave to slowly melt. Don’t stir or move it around as this can cause it to crystallise. Once it starts to turn to liquid it should be a fairly dark colour and at this stage you can swirl the pan to bring together any sugar. Turn the heat to low, add the butter and cream and whisk to combine, taking care as the caramel is very hot and might spit. Add the Urfa chilli paste and whisk to combine, then pour the caramel on top of the biscuit base. Place in the fridge for around 30 minutes and allow to set.
- Once the caramel has set, make the mousse. Break the chocolate into small pieces into a heat proof bowl and place over a small pan of simmering water until just melted. Use an electric hand or stand mixer to beat the egg whites until they form soft peaks, then add the 15g sugar and continue to whisk until firm peaks that hold their own shape are formed. If you go too far the egg whites will turn grainy. Whisk one third of the egg whites into the melted chocolate vigorously, then then fold the next third through carefully, trying to keep as much air in the mousse as possible. Repeat with the remaining egg whites and fold until just combined, this is your mousse. Pour the mousse onto the caramel and gently push to cover the caramel. Place back in the fridge for a minimum of 45 minutes to allow the mousse to set.
- When ready to serve, remove from the fridge and carefully remove the sides of the tin. Slide onto a board or plate and cut into slices using a hot knife.