Chocolate Mousse Tart

Serves 8

Time 45 minutes plus chilling

Ingredients

For the Chocolate Shortcrust Pastry

200g plain flour

30g cocoa powder

50g icing sugar

120g unsalted butter, chilled and cubed

1 large egg yolk

2–3 tbsp cold water

For the Chocolate Mousse

200g 70% dark chocolate, melted

3 egg whites

50g caster sugar

200ml double cream, softly whipped

Method

For the chocolate shortcrust pastry, sift the flour, cocoa powder, and icing sugar into a large mixing bowl. Rub the chilled butter into the dry ingredients until the mixture resembles breadcrumbs. Add the egg yolk and 2 tbsp of cold water, mixing gently until the dough comes together. Wrap the dough in cling film and chill for at least 30 minutes.

Roll the chilled dough to fit a 23 cm tart tin. Line the tin with the pastry, pressing it into the edges and trimming any excess. Prick the base with a fork, chill for another 15 minutes, then blind bake at 160°C fan force for 12-15 minutes. Remove the baking weights and bake for a further 5-7 minutes until crisp. Cool completely.

While the pastry is colling, prepare the chocolate mousse. Whip the egg whites to soft peaks, gradually adding the caster sugar, and whip to stiff peaks. Fold the melted dark chocolate into the whipped egg whites, then gently fold in the softly whipped cream. Refrigerate until needed.

To assemble the tart, spread the chocolate mousse evenly over the cooled tart shell. Chill for 15 minutes to set slightly.