Chocolate Mousse Tart with Gumleaf Cream and Wild Rosella Confit (#1014)

Serves
Ready
4
50
Minutes
Prep
Cook
25
Minutes
25
Minutes
Categories
Chocolate Desserts Mousses Tarts
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Ingredients

  • 200 grams All-Purpose Flour
  • 35 grams Superfine Sugar
  • 50 grams Butter softened
  • 2 large Eggs
  • 2 Gelatine Leaves
  • 125 grams Chocolate Chips
  • 200 ml Cream
  • 3 drops Vegetable Oil gumleaf
  • 35 grams Superfine Sugar
  • 10 grams - Rosella Confit*

Directions

  1. In a food processor using a pulse action, combine the plain flour, 35g of castor sugar and the softened butter.
  2. To this mix, add one egg being careful not to over beat; if the pastry is overworked it becomes tough.
  3. Once mixed, wrap the dough in plastic wrap and refrigerate for at least 1 hour; this recipe can be doubled easily and the excess well wrapped in plastic wrap and frozen for other recipes.
  4. On a well floured bench, quickly roll out the pastry to about 5mm thickness and shape the pastry to fit the desired flat tray, in this case, 4×5cm flan tins.
  5. Press the pastry up the sides of the tin; rest the tins in the fridge for a further 20 minutes.
  6. Place a piece of greaseproof paper into the tin and fill with rice; this is known as blind baking and ensures the pastry does not slide down or form bubbles on the base; bake at 160°c for 15 minutes.
  7. When the cases are cool, place 125ml of cream into a small pot and bring to the boil, then remove from the heat.
  8. Soak the gelatine leaves in cold water.
  9. Place chocolate chips and the remaining egg into a blender and process for 30 seconds.
  10. While the machine is running, slowly pour the heated cream into the chocolate mixture blend until well mixed and the chocolate chips are melted, then add the squeezed gelatine.
  11. Pour the mix into cool tart cases and refrigerate until set.
  12. With the remaining 75ml cream, briskly whisk together with 15g sugar and gum leaf oil; taste the cream after 2 drops of gumleaf oil adding more if necessary.
  13. Serve garnished with a dollop of sweetened gumleaf cream and rosella confit and syrup.
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