Thermomix: Chocolate Mousse Tart

Chocolate Dough Ingredients    

100g sugar
230g plain flour
120g unsalted butter, cold and cubed
35g Valrhona cocoa (or other high quality cocoa)
3 egg yolks
1tbsp iced water

Chocolate Dough Method

• Place sugar into the mixing bowl and mill for 10 secs/sp 10.
• Add flour, butter and cocoa and mix for 6 secs/sp 6.
• Add egg yolks and water and mix a further 6-8 secs/sp 6-7 until a ball of dough forms.
• Turn mixture out onto floured ThermoMat and push together with your hands. Form a flat disc, wrap and refrigerate for 1 hour to chill.
• Preheat oven to 180ºC.
• Roll dough out to 3mm thick and line individual (about 8) tart tins, or a 23cm tin with pastry.
• Trim edges and dock pastry with a fork all over the base. Refrigerate again for 30 minutes.
• Blind bake for 15 minutes, remove beads and cook a further 10 minutes until crisp.
• Allow to cool completely before filling.

Mousse Ingredients

150g good quality dark chocolate
50g milk
300g whipping cream
100g fruity Extra Virgin Olive Oil (EVOO)
Raspberries, blueberries, strawberries to garnish.

Mousse Method

• Place chocolate into mixing bowl and chop for 10 secs/sp 8.
• Add milk and cook for 2 mins/50ºC/sp 1. Set aside.
• Without cleaning bowl, insert Butterfly.
• Place cream into mixing bowl and whip for 10 secs/sp 4 (approx) until soft peaks form.
• Add melted chocolate back into mixing bowl and mix through for a few secs/sp 4.
• Pour EVOO onto lid with MC in place and incorporate for 20-25 secs/sp 2. 

Assemble by spooning mousse into prepared tart cases, topping with fresh berries and serving immediately.

Recipe courtesy Thermomix.

You may like...
Toasted Seed + Nut Mix	Nectarine and Macadamia Sundae	Eggless Chocolate Cake	Thermomix: Luigi's 40 Second Biscuits

Home