Cakes and Pastries Recipes - Double Chocolate Mousse Tart Recipe

Ingredients

Serves 6:

• 12 1/3 oz (350 g) shortbread (refer recipe)

• 1/2 oz (15g) butter

• 1 beaten egg white

• 1 pinch salt

• 3/4 cup (20 cl) crème fraiche

• 5 1/2 oz (150g) milk chocolate

• 2 1/2 cups (60 cl) whipped cream

• 5 1/2 oz (150g) dark chocolate

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Method:

1. Preheat the oven to 410°F/210°C.

2. Roll out the dough to a thickness of 1/8 inch (3 mm). Prick with a fork, turn over and line a greased tart pan with it. Cover with baking paper and dried beans. Bake blind for 15 min.

3. Discard the paper and beans. Brush the crust with beaten salted egg white, so that the crust will remain firm. Bake for another 2 min.

4. Take the pan out of the oven. Let it rest for 10 min and turn it out.

5. Prepare the milk chocolate mousse: bring to a boil 3 1/3 fl oz (10 cl) of crème fraiche and pour over pieces of milk chocolate. Whisk. Cool and fold in 1 1/4 cup (30 cl) of whipped cream. Refrigerate for 30 min.

6. Meanwhile prepare the dark chocolate mousse: bring to a boil the remaining crème fraiche and pour over the dark chocolate, also broken into pieces. Cool. Add the whipped cream.

7. Surround the crust with a ring of baking paper to facilitate the assembly of the tart. Fill the base with half of the dark chocolate mousse.

8. Next pour the milk chocolate mousse on top. Smooth out, using a heated spoon. Refrigerate for 1 h. Cover with the remaining dark chocolate mousse. Refrigerate again for 1 h more before serving.