Olive Oil Chocolate Mousse Tarts

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Recipe's preparation

Dough Method:

Place sugar into the mixing bowl and mill for 10 secs/sp 10.

Add flour, butter and cocoa and mix for 6 secs/sp 6.

Add egg yolks and water and mix a further 6-8 secs/sp 6-7 until a ball of dough forms.

Turn mixture out onto floured ThermoMat and push together with your hands. Form a flat disc, wrap and refrigerate for 1 hour to chill.

Preheat oven to 180ºC.

Roll dough out to 3mm thick and line8  individual tart tins, or a 23cm tin with pastry.

Trim edges and dock pastry with a fork all over the base. Refrigerate again for 30 minutes.

Blind bake for 15 minutes, remove beads and cook a further 10 minutes until crisp. Allow to cool completely before filling.

Mousse Method:

Place chocolate into mixing bowl and chop for 10 secs/sp 8.

Add milk and cook for 2 mins/50ºC/sp 1. Set aside.

Without cleaning bowl, insert Butterfly.

Place cream into mixing bowl and whip for 10 secs/sp 4(approx) until soft peaks form.

Add melted chocolate back into mixing bowl and mix through for a few secs/sp 4.

Pour EVOO onto lid with MC in place and incorporate for 20-25 secs/sp 2.

 

Assemble by spooning mousse into prepared tart cases, topping with fresh berries and serving immediately.