Chocolate Orange Mousse & Raspberry Tart

Serves: 6

UTENSILS: 6 x 10cm fluted tart tins or a 23cm fluted tart tin

NOTE:  

This recipe can make six small tarts or one large tart, Baking times will vary if you choose to make a large tart.

This Tart can be made using our Traditional Wheat based Vanilla Bean Pastry

INGREDIENTS

  • 400g pack Carême gluten free sweet vanilla bean shortcrust pastry, thawed
  • 300g good quality dark chocolate and orange (eg. Lindt), broken into small pieces
  • 3 eggs (at room temperature), separated
  • ¼ cup caster sugar
  • 300ml pure cream
  • 150g raspberries (or strawberries), squashed

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METHOD

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Step 1 - click here to display

Preheat oven to 200°C (180°C fan-forced).

Lightly dust workbench with gluten free flour. If making small tarts cut the log of gluten free pastry into six pieces. Push each piece down using the heal of your hand, moving in a circular motion push the dough out until large enough to push into the tin.

If making a large tart cut the log of dough in half, push each half down to create a puck then push the two pucks together, moving in a circular motion push the dough out with the heal of your hand until you have a large circle.

In both cases push dough into the sides and base of the tin.  The pastry should be quite thick, around 5mm for large tin and 4mm for small tins, it will look a little uneven which is fine.

Line each tart with baking paper then fill with baking weights or chick peas.

Place tart tins on a baking tray in preheated oven, bake for 15 minutes (small tarts) 20 minutes (large tart). Remove baking weights and baking paper. Return tart tins to oven and cook for a further 5 to 10 minutes to crisp up the the base minutes. Once cooked leave in the tart tins, remove from tart tins once completely cool.

Please Note: The images below show the process for a large tart, the same method applies for the small tarts.

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Step 2 - click here to display

For the chocolate mousse, bring a saucepan of shallow water to the boil, remove from heat and place a large heatproof bowl with chocolate in it, over the saucepan, stirring occasionally until chocolate has melted, allow to cool for 5 minutes. Beat the sugar and egg yolks until pale and thick fold the cooled chocolate into this a little at a time, stirring gently to combine.

Step 4 - click here to display

Place cream in a large mixing bowl and beat until soft peaks form. Add a third of the cream to the chocolate mixture, gently stirring to combine, which will loosen the mixture and make it easier to fold in the remaining cream. Add the remaining cream and gently fold to combine.

Step 5 - click here to display

In a large clean mixing bowl, finally add the egg whites and whisk until soft peaks form. Again add a third to the chocolate mixture, stirring gently to combine. Add remaining egg white and gently fold until well combined.

Step 6 - click here to display

To assemble the tart, place 2/3rds of the raspberries across the base of the prepared tart shells, followed by the chocolate mousse. Evenly divide the mousse between the tart shells, garnishing the tops with the remaining raspberries. Refrigerate for 2 hours to allow it to set, remove from fridge at least 20 minutes before serving.

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