This post was made in collaboration with Fazer
Dumle caramel tart with chocolate mousse – a recipe for the most delicious caramel tart with Dumle and chocolate mousse. This is a real confectionery tart with a crisp base of biscuits and toasted hazelnuts, a chewy, soft caramel layer of Dumle caramels, and a light and airy chocolate mousse on top made from Geisha chocolates and Karl Fazer Chopped Hazelnut chocolate. The caramel layer and the mousse are made with Aito Oat for whipping, which is creamy, vegan and can replace whipping cream. It is made from oats and can be whipped just like cream.
It is a no-bake cake, perfect as a sweet finish to dinner, cut into dainty pieces and served with a good cup of coffee. You can easily make the tart the day before and leave it in the fridge overnight.
This tart is just for you if you love caramel and chocolate as much as I do. Enjoy!
Dumle caramel tart with chocolate mousse
Ingredients
Instructions
Chocolate mousse
Heat the Aito Oat for whipping to just below boiling point (it must not bubble) and take the pan off the heat. Chop the chocolates, add them to the oat cream and let them melt while stirring. Pour the chocolate cream into a freezer bag and chill for about 4 hours or until completely cold.
Tart base
Toast the hazelnuts in a dry pan until they colour and the skins start to come off. Tip them onto a clean tea towel and rub off the skins (save some for decoration). Finely chop the hazelnuts in a food processor. Add biscuits, melted butter and salt and blend to an even mixture. Line a 23 cm springform tin with baking paper on the base and around the side. Press the biscuit mixture firmly into the base and a little up the sides to form an edge. Chill for at least 1 hour while you make the caramel filling.
Dumle caramel filling
Put Dumle caramels and oat cream in a small saucepan and let them melt together over low heat while stirring. Pour the caramel filling onto the cold tart base and put the tart back in the fridge.
To serve
Carefully release the tart from the tin and baking paper and place it on a plate. Put the cold chocolate cream in a bowl and gently whisk it with a hand mixer to a light, firm mousse. Spoon it into a piping bag with a star nozzle and pipe small dots over the caramel filling. Decorate with Geisha chocolates, Dumle caramels and toasted hazelnuts. Enjoy!
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