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Adrian's Chocolate Mousse Tart

Posted by: Adrian Richardson | 22 June, 2010 - 11:40 PM

Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

My wife made this tart for me many years ago ... it is so rich and delicious and makes a lovely dessert.

When she makes it she poaches pears in sweet port syrup with a little cardamom for some spice, and sometimes she puts a little orange zest into the chocolate, whatever way she makes it get eaten very quickly.

I’ve seen similar recipes where they use a chocolate shortcrust for the tart shell; I prefer just a simple sweet crust for mine.

Sweet short crust Pastry

(Yield 1 large tart, aprox a 30 cm tin 12 portions)

Ingredients

- 300 gms plain flour - sifted

- 80 gms caster sugar

- 250 gms butter - softened

- 2 egg yolks

Method

Blend flour, sugar, and butter – add yolks

Let stand in refrigerator for 1 hour – roll out as desired-

Chocolate Filling

Ingredients

- 600 gms chocolate

- 400 gms butter

- 4 whole eggs

- 8 egg yolks

- 120 gms sugar

- Method

- Melt chocolate and butter over Bain Marie together

- Whisk whole eggs, yolks, and sugar until white and fluffy, we call this ribbon consistency, the mixture should be almost as thick as whipped cream

- Fold chocolate and butter mix with egg and sugar mix.

Assembly / Finishing

- Blind-bake tart shell for 15 – 20 minutes at 180°C (until golden)

- Pour chocolate mixture into pastry shell

- Bake at 160°C for approximately one hour

- Allow to stand for an hour before cutting

Notes

- Many fruits can be placed on the tart shell before the chocolate mixture is poured in.

- Try:

- Poached pears

- Candied orange or lemon peel

Lamb, barley and fennel soup

RECIPE: Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.