Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

Shortcrust Pastry:

  • Cake flour 300.0 g
  • Castor sugar 100.0 g
  • Butter 200.0 g

Chocolate filling:

Garnish -Candied Orange:

  • Water 235.0 ml
  • Castor sugar 500.0 g
  • Oranges 571.0 g
  • Mixed berries, frozen 125.0 g
  • Icing sugar 25.0 g

A decadent chocolate mousse tart infused with orange and mixed berry sauce.

...

Preparation

  1. Shortcrust Pastry:

    • Preheat the oven at 180 C.
    • Mix flour and sugar together.
    • Rub butter into the flour and sugar mixture to form a ball.
    • Leave mixture to rest for 30/40 minutes in the fridge.
    • Grease pastry cases, Press Pastry into a 34 cm× 9.5 cm tart case. Leave to rest in fridge for 10 minutes.
    • Using grease proof paper and beans blind bake the pastry for 15 minutes.
  2. Chocolate filling:

    • In an electric food mixer whisk the Carte d’Or Chocolate Mousse and milk for 4 minutes.
    • Once whisked add orange juice and zest a long with Carte d’Or Wild Berry Sauce.
    • In another bowl whisk cream with sugar until firm.
    • Once the cream is firm add it into the mousse mixture.
    • Mix gelatine and hot water together. Allow to cool to room temperature.
    • Fold in gelatine mix into Chocolate Mousse mixture.
    • Pour mixture into cold pastry shells, allow to set in fridge for 1 hour.
  3. Garnish -Candied Orange:

    • Add water and sugar to a pot, whisk and allow to simmer until a slight syrup is formed.
    • Add orange slices into pot and allow to simmer for 45 minutes or until oranges have become translucent. Do not stir as sugar crystals will arise. Shake pot if needed.
    • Remove the orange slices from the pot and place on cooling rack. Allow to dry overnight. One could place oranges in the oven for 2 hours at 70C.
    • Garnish with berries, mint and a dusting of icing sugar.
Home
Products
Favorites
Cart
Recipes
Menu