Choc Mousse Tart with Salted Caramel and Macadamia

Prep: 10 mins
Cook: 1 hour chill time
Servings: 20 mini tarts
choc mousse tarts

Made with our Fillings and Layers Choc Mousse Mix, these Chocolate Tarts are simply irresistible!

Top with any of your favourite sweets - our recommendation is chopped roasted macadamia!

Ingredients

  • 400g digestive biscuits 
  • 250g melted unsalted butter 
  • 55g cocoa powder, sifted 
  • 50g (1/3 cup) CSR icing sugar, sifted 
  • 430g jar dulce de leche 
  • 75g ( ½ cup) roasted macadamias, coarsely chopped 
  • ½ tsp sea salt flakes, plus extra to scatter 
  • 1 x White Wings Choc Mousse Mix
  • Chopped roasted macadamias, to serve 

Method

For small tarts:

  1. Cut 20 strips baking paper, about 15cm long x 1.5cm wide. Grease two 12-hole, ½ cup (125ml) capacity muffin pans lightly with oil, and lay a strip of paper into each, with ends extending above the sides. 
  2. Process biscuits in a food processor until finely crushed. Add the butter, cocoa and sugar and process until combined. Divide mixture (about ¼ cup) evenly among the lined holes. Use a tablespoon measure to spread and press the biscuits mixture over the base and sides of each hole. Refrigerate for 30 mins to chill. 
  3. Mix dulce de leche, macadamias and salt in a bowl and divide among tart shells. Using the back of a warm spoon, spread the mixture out to create an even layer. Chill until required. 
  4. Prepare the chocolate mousse filling mixture as directed. Place chocolate mousse into a piping bag. Snip off the end and pipe evenly over the caramel layer. Using the back of a spoon, spread the mousse to side the tart shells. Refrigerate for 2 hours or overnight to set. 
  5. Serve scattered with extra macadamias. 

 

For a large style tart:

  1. Grease a 24cm (base measurement) x 3.5cm fluted tart tin with removeable base and line the base with baking paper.
  2. Process 250g digestive biscuits until finely crushed.
  3. Add 150g melted butter, 35g sifted cocoa powder, 30g sifted icing sugar and process until combined. Spoon mixture into prepared pan and use a straight-sided glass to spread and press the mixture over the base and sides of the tin. Chill for 30 mins to firm.
  4. Mix 430g dulce de leche, 100g chopped macadamias and ½ tsp sea salt in a bowl and spoon into the tart shell. Using the back of a warm dry spoon, spread the mixture out to create an even layer. Refrigerate for 2 hours to set.
  5. Prepare 1 x White Wings Chocolate Mousse Filling mixture as directed.
  6. Spread over the caramel layer and refrigerate for 2 hours or overnight to set.
  7. Serve scattered with extra chopped roasted macadamias.