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Chocolate Mousse Tart with Gumleaf Cream and Wild Rosella Confit

 

A chocolate mousse tart with cream made from gumleaf and served with a side of rosella confit.

Yield

4

servings

Prep

25

min

Cook

25

min

Ready

50

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

200 grams flour, all-purpose
35 grams sugar, superfine
50 grams butter
softened
2 large eggs
2 each gelatine leaves
*
125 grams chocolate chips
200 millilitres cream
3 drops vegetable oil
gumleaf
*
35 grams sugar, superfine
10 grams -
Rosella Confit*
*

Directions

In a food processor using a pulse action, combine the plain flour, 35g of castor sugar and the softened butter.

To this mix, add one egg being careful not to over beat; if the pastry is overworked it becomes tough.

Once mixed, wrap the dough in plastic wrap and refrigerate for at least 1 hour; this recipe can be doubled easily and the excess well wrapped in plastic wrap and frozen for other recipes.

On a well floured bench, quickly roll out the pastry to about 5mm thickness and shape the pastry to fit the desired flat tray, in this case, 4×5cm flan tins.

Press the pastry up the sides of the tin; rest the tins in the fridge for a further 20 minutes.

Place a piece of greaseproof paper into the tin and fill with rice; this is known as blind baking and ensures the pastry does not slide down or form bubbles on the base; bake at 160°C for 15 minutes.

When the cases are cool, place 125ml of cream into a small pot and bring to the boil, then remove from the heat.

Soak the gelatine leaves in cold water.

Place chocolate chips and the remaining egg into a blender and process for 30 seconds.

While the machine is running, slowly pour the heated cream into the chocolate mixture blend until well mixed and the chocolate chips are melted, then add the squeezed gelatine.

Pour the mix into cool tart cases and refrigerate until set.

With the remaining 75ml cream, briskly whisk together with 15g sugar and gum leaf oil; taste the cream after 2 drops of gumleaf oil adding more if necessary.

Serve garnished with a dollop of sweetened gumleaf cream and Rosella Confit and syrup.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 62347% of calories from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 132mg 5%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 13%
Sugars g
Protein 22g
Vitamin A 15% Vitamin C 1%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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