This scrumptious tart combines two of the most compatible dessert flavours — chocolate and raspberries. A dollop of raspberry purée hidden in the bottom of the tart offers a nice surprise for first-time indulgers. The cake crumbs on the top offer an extra chocolatey crunch. The chocolate mousse is perfect for many uses as a dessert and can be served in a martini glass with fresh berries and cream to make a great old-school finish to a meal. It could also be used as a cream layer in a chocolate cake.
To make the chocolate mousse component really work you have to get everything ready at the one time. It takes some practice, but as with all chocolate recipes, if you use a good-quality chocolate and don’t burn it, the result will be more than acceptable. If you are short on time, then you can omit the cake crumbs and serve with fresh raspberries instead.
To make the chocolate mousse, put the chocolate and
Meanwhile, put the remaining cream in a bowl and whip until soft peaks form, being careful not to overbeat. Refrigerate until needed.
Place the egg yolks in a stainless steel bowl and pour the sugar for the yolks on top and whisk well. Place over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Whisk continuously for 2–3 minutes, or until the yolks are light and foamy. When you lift the whisk out of the mixture and let some fall back into the bowl it should sit on top for a few seconds before disappearing back into the mix. Remove from the heat.
Whisk the egg whites in a clean bowl until foamy, then sprinkle in the sugar for the whites, whisking continuously until soft peaks form.
Remove the cream from the refrigerator and if it has become runny, whisk it until soft peaks form. Add
To make the raspberry purée, put the raspberries and sugar in a food processor and process until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until needed.
Follow the instructions to roll out the pastry and use it to line twenty
To assemble the tarts, spoon about
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