Ingredients
Tart Base (Cookie Tart)
2. Scrape down the sides and mix again at medium speed for 2 minutes until a dough forms.
3. Wrap the dough in cling film and refrigerate for 15 minutes.
4. Roll out the dough to 4-5 mm thickness and cut into tart ring molds.
5. Bake at 160–180°C for 13-15 minutes in a deck oven until golden brown.
6. Let the tart bases cool completely before filling.
Chocolate Mousse Filling
2. Whip at high speed for 6–7 minutes until smooth and aerated.
3. Pipe the mousse into the cooled tart bases and refrigerate for 60 minutes to set.
Dark Chocolate Ganache
1. Heat cream in a saucepan until just simmering. Pour over chopped dark chocolate.
2. Let it sit for 1 minute, then mix until smooth. Add butter and mix well.
3. Allow it to cool slightly before piping.
Assembly & Garnishing
1. Pipe dark chocolate ganache over the set mousse layer.
2. Decorate with fresh berries and edible flowers.
3. Serve immediately or chill until serving.
Method
Tart Base (Cookie Tart)
Water – 100 gm
Unsalted Butter – 260 gm
Chocolate Mousse Filling
Cold Milk – 1000 gm
Dark Chocolate Ganache
Dark Chocolate (55-60%) – 250 gm
Fresh Cream (35%) – 125 gm
Unsalted Butter – 25 gm
Garnish
Mixed Berries (Strawberries, Raspberries, Blueberries) – as needed
Edible Flowers – as needed
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