This one has got to be dedicated to Vinnes, who snuck out of our hotel with me, at midnight, while on a school french trip to Noumea at aged 15, in order to hunt down and flush out some chocolate mousse before returning to NZ. Good on you, tartlette!
This tart is perfect for everyone - if you like chocolate, well hello - it's chocolate pastry filled with chocolate mousse. If you prefer something more savory, just savour a small slice. And because it's kept chilled, you can easily make it in advance, so it's ready when needed after dinner, no returning to the stove required. Try it out and let me know what you think - I'm sure it'll work for you.
PastryBefore we begin, just a quick note on blind baking pastry. It sounds a trifle daunting, particularly if you haven't a clue what it means. It's very simple, just follow theses instructions - once the pastry has been laid into the tin/dish to be used for cooking cut a sheet of baking paper qbout 5cm bigger than tin. Cover pastry with paper, fill with dried beans or rice, place on oven tray. Bake in moderate oven (c. 180 degrees celcius) for 20 minutes. Remove paper and beans, bake for further 10 minutes. Cool.
110 g plain flour
1 tbsp cocoa
2 tbsp caster sugar
60 g butter (or half butter, half margarine)
1 egg yolk
2 tsp powdered gelatine
1 tbsp boiling water
35g dark chocolate, melted
2 tsp cocoa, sifted
1 tbsp Tia Maria (or similar, optional)
1/2 cup plain yoghurt
2 egg whites
2 tbsp caster sugar
- Grease 20cm loose-bottomed flan tin (if you don't have a loose-bottomed one, I know I don't, just line with some paper, or grease well and be prepared to have to carefully remove the first slice when serving). Turn oven on to 180 degrees celcius.
- Sift cocoa, flour and sugar into large bowl, rub in butter until resembles coarse breadcrumbs. Add egg yolk and stir until soft dough forms. Wrap in clingfilm and chill for 30 minutes, or until firm. Roll out between two pieces baking paper, place in tin and trim excess. Prick base with a fork and bake blind (see above).
- Now for the mousse... Add gelatine to the boiling water, stir until dissolved. Combine with melted chocolate (have this ready), cocoa, Tia Maria and yoghurt in large bowl.
- Beat egg whites with electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved between each addition.
- Gently fold egg mixture into chocolate mixture, until well combined. Pour into prepared and cooled pastry case, refridgerate for one hour, or until set. Slice and serve.