A delicious chocolate treat.


  • Filling mix

  • 500ml thickened cream                                   

  • 2g vanilla essence                            

  • 5 egg yolks                                                

  • 2 whole eggs                                          

  • 50g caster sugar                                        

  • 125ml fresh blueberry puree                  

  • 4 x 80mm sweet pastry tartlet shells (pre-made or store purchased)

  • 30g caster sugar (for glazing)

  • Fresh Raspberries, to garnish

  • Lime and white chocolate mousse

  • 2 limes – zested and juiced (keep separate)            

  • 25g caster sugar                       

  • 5g gelatine sheets (soaked in cold water until soft)

  • 175g white chocolate (broken into pieces in a metal bowl)       

  • 200g thickened cream

  • Plating up

  • 4 blueberry brulée tartlets

  • 4 scoops lime mousse

  • 16 fresh raspberries


  • Filling Mix:

  • 1.

    Place the cream and vanilla into a small pot. Place the pan over a medium heat and bring to the boil.

  • 2.

    Whisk the sugar, eggs and yolks very well.

  • 3.

    Pour the hot cream over the egg and sugar mix. Whisk well.

  • 4.

    Add the blueberry puree to the cream and egg mix. Strain the mix through a fine sieve.

  • 5.

    Place the prepared tartlet shells onto a paper lined baking tray.

  • 6.

    Pour the blueberry custard mix into the sweet pastry tart shells.

  • 7.

    Place tart shells into a pre-heated 140C oven.

  • 8.

    Bake for 15-20 minutes or until filling mix has set (i.e. the filling should wobble slightly when tray is tapped). Allow time for the tartlets to cool (room temperature).

  • 9.

    Sprinkle 30g caster sugar evenly over the tartlets.

  • 10.

    Glaze tartlets well, using a kitchen blowtorch.

  • Lime and white chocolate mousse:

  • 1.

    Boil the lime juice and sugar together, until just warmed. Add the bloomed gelatine, then stir until just dissolved.

  • 2.

    Pour the hot mix over the white chocolate pieces. Stir the chocolate until melted and smooth.

  • 3.

    Add the remaining of the ingredients. Whisk well until mix has slightly thickened. Place into a clean bowl. Cover well and place into a fridge, allow 4 hours to set.

  • Serving up:

  • 1.

    Place tartlets onto 4 individual plates. Place the lime mousse on top of each tartlet.

  • 2.

    Garnish with the fresh raspberries.


Exclusive recipe courtesy of The Deck as part of the Ferris Wheel Dining at Luna Park. 

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