Menz Chocolate Mousse Tart

Method

• Step 1

  Place the sifted flour, almond meal, icing sugar, cocoa powder and chilled butter in a food processor and process until the mixture resembles fine breadcrumbs.
  Add FruChocs, egg yolk and water then process until dough just comes together.

• Step 2

  Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap.
  Place in the fridge for 15-20 mins to rest.

• Step 3

  Roll out pastry on a lightly floured surface.
  Line a 22cm cake tin with a removable base with pastry.
  Use a small sharp knife to trim excess.
  Place in fridge for 30 mins to rest.

• Step 4

  Preheat oven to 180C.
  Line pastry with baking paper and fill with pastry weights or rice.

• Step 5

  Bake for 15 mins.
  Remove paper and weights.
  Bake for a further 10-15 mins or until dry to the touch.
  Set aside to cool.

• Step 6

  Meanwhile, to make the mousse, place chocolate in a heat-resistant bowl over a saucepan of gently simmering water. Stir until melted.
  Remove from heat.

• Step 7

  Blend in combined egg-yolks and only 40g of the sugar.
  Cool slightly.

• Step 8

  In a large bowl, whip cream until soft peaks form.
  Gently fold cream through chocolate mixture.

• Step 9

  In a clean, dry bowl, beat egg-whites and remaining 30g of sugar until soft peaks form.

• Step 10

  Lightly fold egg-whites into chocolate mixture until well combined.
  Poor into pastry base.
  Cover and chill for 3-4 hours or until set.

• Step 11

  To make the chocolate ganache filling, combine chocolate and cream in a heatproof bowl over a saucepan of simmering water.
  Stir until smooth.
  Remove bowl from heat.
  Pour onto set mousse and refrigerate for 1-2 hours or until set.

• Step 12

  Decorate using Fruchocs, coloured candies, edible flowers, orange coloured macaroons.