For these tarts, I used a plain shortcrust pastry from my popina book of baking and blind baked the pastry in mini tart tins. I then spread 1 dessertpoon of raspberry puree in the bottom of each blind baked pastry shell and piped on top the chocolate mousse (recipe below). To finish of the tarts, I sprinkled over some freeze-dried raspberries and edible violas.
Recipe from Cannelle et Vanille
Chocolate Mousse
2 egg yolks
55 grams simplesyrup
100 grams
bittersweet chocolate, melted and cooled
205 grams heavy
cream, whipped to soft peaks
Place the egg
yolks and the simple syrup in the bowl of an electric mixer and whisk them
together. Place this bowl over a double boiler and whisk the ingredients until
light and foamy and thick. About 3-4 minutes.
Remove the bowl
from the double boiler and place it in the machine. Whip the eggs until the
bottom of the bowl feels cool to the touch.
Add the melted
and cooled chocolate to the egg yolk mixture and whisk until combined. Make
sure to scrape the bottom of the bowl well.
Fold in the soft
peak whipped cream and mix gently until all incorporated.
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