Raspberry Mousse with Cherry Compote Tart Using 50mm Chocolate Shortbread Shells

Ingredients

  • 70 shells - Ready Bake 50mm Square Chocolate Shortbread shells

Raspberry Mousse

  • 1000g Raspberry puree
  • 320g Sugar
  • 30g Gelatine
  • 160g Egg whites
  • 1000g Cream

Morello Cherry Compote

  • 750g Cherries in syrup
  • 100g Sugar
  • 5g Vanilla
  • 2 slices Orange skin
  • 1 Juice of an Orange
  • 3g Cinnamon powder
  • 20g Cornflour

Method

  • Place the chocolate shortbread shells on a baking tray and thaw. Pre heat your oven to 160°C
  • Once thawed, bake chocolate shortbread shells unfilled for 10 - 12 mins.
  • Boil sugar and water to 118c, Pour syrup down the side of mixing bowl into egg whites, whipping at high speed.
  • Dissolve gelatine in warm water then add to the raspberry puree and mix.
  • Whip cream until it forms soft peaks and fold through raspberry mixture.
  • Then fold through Italian meringue to raspberry mixture. Cool mousse mixture in fridge.
  • Pipe raspberry mousse into chocolate shortbread shells. Set aside in fridge.
  • Separate cherries from juice, keeping the juice.
  • Add cherry juice, sugar, vanilla, orange skin, orange juice and cinnamon to a saucepan and heat through until sugar is dissolved.
  • Remove orange skin and add cornflour to thicken compote. Add cherries to the sauce.
  • Cool compote to room temperate.
  • Pour compote over mousse and set.
  • Garnish with chocolate shards, sliced strawberries and icing sugar.
  • Serve immediately or store in an air tight container in the fridge for later use.

View our full range of Chocolate Shortbread Pastry Shells.