Decadent chocolate mousse tart with strawberries and cream
With Delaney Mes
Cost per serve: $2
Ingredients for the tart shell:
175g plain flour
175g ground almonds
175g caster sugar
200g cold butter, diced
1 egg yolk
Method for or the tart shell -
Place all ingredients, except the yolk, in a food processor and pulse to the texture of breadcrumbs.
Add the yolk, then pulse until it all comes together to form a soft dough.
Press dough into a spring form cake tin, lined and greased (you can use a smaller tin for a thicker tart, or a larger one for a slightly thinner one).
Press the pastry quite thin into the pan to form a tart shell shape with sides about 4 cm high up the sides. Rest in the freezer for about 20 mins.
Heat oven to 180C. Line the tart case with baking paper and either baking beans or rice, and blind bake for 20 minutes.
Remove the beans and paper, then continue to cook for 10 minutes keeping an eye on it, until golden.
Leave to cool.
Ingredients for the mousse -
250g good-quality dark chocolate, roughly chopped
50g butter, chopped
100ml thickened cream
100ml strong black coffee (plunger or espresso)
1/4 cup (55g) caster sugar
1/4 cup of icing sugar
Melt chocolate in a heatproof bowl over a pot of simmering water, making sure the bowl doesnt touch the water.
Remove from heat and stir in all other ingredients. Put back on the saucepan and cook gently while it melts together and the sugar dissolves. Whisk for a couple of minutes, and then remove from heat and set aside.
Pour chocolate mixture into tart shell and refrigerate to set overnight (or for at least 3-4 hours)
Whip 200mL of cream with 1/4 cup icing sugar and 1 teaspoon of vanilla extract. Spread on top of the tart and cover in chopped strawberries.
(TX: 18 November 2011)