Nougatine Tartlet and chocolate mousse

The short crust chocolate pastry

Sift the flour and the cocoa powder, then make a well in the centre.  Place the softened butter, the Le Guérandais Guérande flower of salt and the icing sugar into the well.  Blend the ingredients with your fingertips until you have a grainy texture, then make another well.  Tip the beaten egg into the centre, mix well and press the dough with the palm of your hand to make it an even consistency but without working it too much. 

Make two balls from the dough and wrap them in cling film.  Place them in the fridge for at least 2 hours. 

The chocolate mousse

Heat the milk and the cream. Off the heat, add the finely chopped chocolate with a spatula and stir until it is completely melted.  Add the butter and mix again.  Finally, add the beaten egg whites to the melted chocolate.

Place the mousse in the fridge for 1 hour. 

Roll out the short crust pastry into 4 separate tart moulds lined with greaseproof paper.  Prick the base of each tart with a fork and cover with dried chick peas or baking beans to hold the pastry down.  Place in the oven and leave to cook for 12 minutes at gas mark 6 (180° C).

Remove the tartlets from their moulds and leave on a wire tray to cool the bases.  Roughly break up the nougatine and spread over the base of the tartlets before covering with chocolate mousse.