Two puds in one? What’s not to love about Darren Millgate of Bustopher Jones’ chocolate tart and blackberry mousse dessert duo …
You will need
For the mousse:
Gelatine 5 leaves
Liquid glucose 20ml
Caster sugar 190g
Egg whites 3
Double cream 150ml
For the tart:
Sweet pastry 500g
Eggs 2 whole and 1 beaten for
Double cream 500ml
72% dark chocolate 500g,
chopped into small pieces
- For the blackberry mousse: soak the gelatine leaves in cold water and leave to soften. Once soft, drain the gelatine leaves and squeeze out excess water.
- Make an Italian meringue by putting the water, liquid glucose and sugar in a pan and heating until all the sugar has dissolved and the temperature reaches 122°c.
- Whisk the egg whites using a machine until stiff. While still whisking at full speed, add the hot sugar. Mix into the eggs and blend.
- Blend the blackberries until smooth, then pass through a fine sieve to remove pips. Heat a little of this puree in a pan until it’s hot but not boiling. Remove from the heat and mix in the gelatine leaves followed by the remaining puree.
- Allow the blackberry mixture to cool completely before mixing with the Italian meringue. Whip 150ml of double cream into soft peaks and fold into the mixture. Spoon into moulds and leave to set in the fridge for at least 3 hours.
- For the tart: pre heat the oven to 175°c / gas 3. Thinly roll the pastry (roughly 5mm) to fit a 20cm springform tart dish. Line with baking parchment, fill with baking beans and bake for 25 minutes. Remove beans and brush pastry with the egg wash and return to the oven for a further 5 minutes until golden brown. Reduce the oven temperature to 122°c / gas ¼.
- Make the filling by boiling 500ml of double cream with the milk. Remove from the heat and stir in the chocolate until it has fully melted. Beat in the eggs. Pour the mixture into the tart case and bake at 120°c / gas ¼ for 35-40 minutes. Leave to cool.
- Serve a slice of the tart, chilled or at room temperature alongside the blackberry mousse.