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http://www.lifestylefood.com.au/recipes/12876/chocolate-mousse-tart-with-gumleaf-cream-and-wild-rosella-flowers

LifestyleFOOD.com.au

Chocolate mousse tart with gumleaf cream and wild rosella flowers

Ingredients

  • 200g plain flour

  • 35g castor sugar

  • 50g butter, softened

  • 2 eggs

  • 2 gelatine leaves

  • 125g chocolate chips

  • 200ml cream

  • 3 drops gumleaf oil

  • 35g castor sugar

  • 10g Rosella Confit (see notes for more information)

Method

  • 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.

Notes

Rosella Confit can be purchased online at:
http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=27

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Posted by N55895Report
What is 10, 20, 30 etc in the method section?