I told you in my last article that I often revamp a recipe to use up leftovers from the previous one. It didn't take me long to illustrate my point since today's recipe is a recycling of the tart dough from Christophe Felder's flan. Indeed, having not paid attention to the fact that the proportions were enormous for a family flan, I ended up lining a 22 cm ring and another 20 cm one. Not wanting to make 2 flans, I kept the second dough for later.
Impossible to put a ganache on it, at 4.5 cm, that would have been far too heavy (even for me!). I then remembered a tart I had tasted at a trade show. Impossible to remember the brand (I think it's fairly well-known though). On the other hand, I remember this superb tart that mixed a mousy layer of chocolate with a crispy tart dough. A real revelation: since the dough took care of the structure, we could cover the top with a chocolate preparation that was completely melting and impossible to achieve on a cake to be unmolded!
The mousse: the texture I needed!
So I looked for a preparation that would be as close as possible to the texture I love in very undercooked dough. After a quick look through my chocolate bible (Victoire Paluel-Marmont's Chocolate Cake), I opted for "the mousse": like cooked mousse, very airy and just cooked in the center, well balanced, a real crust... according to its author.
Since Felder's dough was quite sweet and I wanted to emphasize the chocolate side, I reduced the amount of sugar a bit. Result: a success! The absence of flour indeed gives a very melting texture that doesn't hold at all (but no matter since the tart dough takes care of that). The dough also brings a crispy side. After a night in the fridge, the mousse gains a truffle side, chocolate to taste and topped with a crackling dome... A real treat!
