2 pounds Crème Brûlée for Tarts
37 ounces Shortbread Tart Dough (hazelnut flour)
(fully baked into 24 tart shells, 2 1/2 inches each)
2 1/2 pounds Chocolate Mousse
Cocoa Gelée, as needed
Chocolate Fans, as needed
Yield: 24 Tartlets
1. Using a pastry bag fitted with a medium plain tip, pipe the tart shells 2/3 full with the Crème Brulée for tarts.
2. Prepare the Chocolate Mousse. Using a large plain tip, pipe a dome of chocolate mousse onto the Crème Brulée. (If the mousse is too soft to form a plump dome, chill the product in the refrigerator until it sets a bit.)
3. Place the filled tarts in the freezer for at least one hour or until the mousse is very firm.
4. Heat the Cocoa Gelée to 120°F (50°C). Stick a paring knife into the bottom of one of the frozen tarts at 45° angle and about 1/2-inch (1 1/2 centimeters) deep. Dip the dome of mousse into the Cocoa Gelée.
5. Remove the knife. Place the tart on a rack to drain and insert a chocolate fan or chocolate decoration in the center of the dome.
Yield: 24 Tartlets
37 ounces Shortbread Tart Dough (hazelnut flour)
(fully baked into 24 tart shells, 2 1/2 inches each)
2 1/2 pounds Chocolate Mousse
Cocoa Gelée, as needed
Chocolate Fans, as needed
Yield: 24 Tartlets
1. Using a pastry bag fitted with a medium plain tip, pipe the tart shells 2/3 full with the Crème Brulée for tarts.
2. Prepare the Chocolate Mousse. Using a large plain tip, pipe a dome of chocolate mousse onto the Crème Brulée. (If the mousse is too soft to form a plump dome, chill the product in the refrigerator until it sets a bit.)
3. Place the filled tarts in the freezer for at least one hour or until the mousse is very firm.
4. Heat the Cocoa Gelée to 120°F (50°C). Stick a paring knife into the bottom of one of the frozen tarts at 45° angle and about 1/2-inch (1 1/2 centimeters) deep. Dip the dome of mousse into the Cocoa Gelée.
5. Remove the knife. Place the tart on a rack to drain and insert a chocolate fan or chocolate decoration in the center of the dome.
Yield: 24 Tartlets
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