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Recipes - White Chocolate Mousse Tart
Ready-Bake 40mm Chocolate Shortbread Shell
Ingredients
White choc mousse
Gelatine pdr 5gm
Water 15gm
White chocolate 35gm
Egg yolk 1
Cream whipped 80 ml
Sugar 20gm
Egg whites 1
Pistachio nuts 30gm
Method
- Blind bake 40mm Chocolate Shortbread Shells in 160c oven for 12minutes and cool
- Add gelatine to the water and rest for 5 minutes.
- Melt chocolate and stir in egg yolk to thicken chocolate.
- Heat gelatine in microwave for 20-30 seconds until melted.
- Stir into chocolate, and then fold into cream.
- Whisk egg white then add sugar slowly while whisking until meringue is shiny and soft peaks.
- Fold meringue into mousse and cool in fridge.
- Pipe into SSCH40 pastry shell, sprinkle with chopped pistachio nuts.
- Serve when ready.
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