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Recipe : ***** Chocolate mousse tart with gumleaf cream and wild rosella flowers

Chocolate mousse tart with gumleaf cream and wild rosella flowers
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Course:

Practical information

  • Prep time
    20 min
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    20 min
  • Ready in
    55 min
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

Recipe for 4 people
  • 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*
  • (* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=27 )
  • Recipe preparation steps

  • 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 x 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.
  • Ready !
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