- Prep Time: 2 hours 20 minutes
- Cook Time: 20 minutes + 1 hour (Chill time)
- Total Time: 2 hours 40 minutes
- Yield: 2 filled tarts + 8 tart shells 1x
1.SHORTCRUST PASTRY TART SHELL:
- 230 g AP flour
- 30 g Almond flour
- 90 g Icing sugar
- 110 g Unsalted butter very cold cut into cubes
- 1 egg
- Pinch of salt
- Corn flakes mixed with 2 tbsp of ginger and lemongrass honey
3.DARK CHOCLATE 70% COUVERTURE*
- 45 g raw cashews
- 1 tsp lemon juice
- 15 ml melted coconut oil
- 100 ml full-fat coconut milk
- 50 g dark chocolate (chopped and melted)
- 15 ml maple syrup
- ½ cup fresh blackberries
- 1 tbsp lemon juice
- 1 stick butter, room temperature
- 2 cups powdered sugar
- ½ tsp vanilla extract
- ½ tbsp milk mixed with 1 tbsp of sweet potato purple for the color (Optional)
1.SHORTCRUST PASTRY TART SHELL:
- Sift all the dry ingredients together.
- Add the chilled butter cubes and mix them with the dry ingredients till you have a crumbly, sand-like texture.
- Add the egg and mix till it starts becoming doughy.**
- Once the dough is ready, roll it out between two silicone baking mats to about 2mm of thickness. Place the dough along with the mats in the freezer for 15 minutes. Don’t remove the mats just yet.
- Take the dough out from the freezer and remove one of the silicone mats. Using the tart rings, carefully cut out 8 slices, which will be the base of the tart. Place these circles into the tart rings using an offset spatula and making sure they retain their perfect shape.
- From the rest of the dough, cut out 8 long slices, which will be the walls of the tart. Carefully place these on the tart rings and lightly press it at the bottom so that it sticks with the tart base.
- Place the tart rings in the freezer for an hour.
- Preheat your oven to 160 degrees Celsius.
- After an hour, take the tart rings out and trim any excess pastry dough using a sharp knife.
- Bake the tart shells for 20 minutes. Then carefully remove them from the perforated tart rings. Bake them for a further 5 to 10 minutes till they achieve that golden-brown color.
- Let them cool on the perforated baking mat before adding the filling.
- Once the tart shells are cool enough, fill them with corn flakes mixed with two tablespoons of the ginger and lemongrass honey.
- Cover the honey feuilletine layer with dark chocolate 70% couverture.
- Blend all the ingredients for about two to three minutes to create the mousse filling.
- Don’t forget to scrape the sides occasionally, if required, to ensure a smooth consistency. Continue blending until you get a silky smooth texture. If you prefer your mousse a little sweeter, you can increase the maple syrup or add more lemon zest for more of a tangy taste. You can taste and adjust as you go.
- Pipe the mousse filling into a dome mold.
- Place the molds in the freezer for one hour.
- Once the mouse has set, carefully remove them from the molds and turn them out over the dark chocolate layer.
- Add the blackberries and lemon juice to a small saucepan. Over medium heat, bring the mixture to a simmer, stirring often. The blackberries should become soft and breakdown themselves as you keep stirring them, turning into a thick paste. Simmer for about 20 minutes, or until you have about 1/3 cup of blackberry puree mixture.
- If you want a smooth buttercream without any seeds or blackberry chunks, strain the blackberry puree through a fine-mesh strainer at this point. Allow it to cool to room temperature.
- In a large mixing bowl, combine the butter and cooled blackberry puree. Beat them together in a mixer until it turns smooth.
- Add the powdered sugar, and continue beating on medium-high till it turns smooth and creamy.
- Combine the milk and sweet potato purple powder and add it to the butter and blackberry mixture to combine. Check your buttercream. If you find it too thick, you can add a tablespoon of milk or cream, one at a time, till the buttercream reaches the desired consistency.
- Frost the sides of the tart shell and around the mousse dome with the buttercream using your favorite piping tip.
*This is enough for filling two tart shells. You can double or triple the ingredient amounts according to how many tart shells you plan to make.
**If at any point the dough starts feeling too warm and sticky, place it back in the freezer for 10 to 15 minutes till it becomes firm again. You might need to do this several times to make sure the dough stays cold, especially if your kitchen is warm or you live in a hot climate.
Keywords: Tart, Pâte Sablée, chocolate dome, chocolate tart, shortcrust pastry, feuilletine, french pastry, sweet tart crust, tart crust, pâte sucrée