RecipesChocolate mousse tart with pistachio pastry
This delectable tart combines rich mousse with flavour and crunch. You can make it the day before and store in the fridge
This delectable tart combines rich mousse with flavour and crunch. You can make it the day before and store in the fridge
By Asda Good Living,3rd November 2017
Cook: 1 Hour 15 Mins
Serves: 16
Price: 63p per serving
Nutritional Information
Each 67g serving contains
of your reference intake.
Typical energy values per 100g:
1820kj/435kcal
Ingredients
100g unsalted pistachio nuts, shelled
250g plain flour, plus extra to dust
245g chilled unsalted butter, cubed
50g icing sugar
1 egg, beaten
140g plain chocolate
3 eggs, yolks and whites separated
50g caster sugar
Method
1In a food processor, blend 80g of the pistachios to fine crumbs. Or chop finely then pass through a sieve.
2Put the flour and 180g butter in a bowl and rub together with your fingertips until it resembles fine breadcrumbs. Stir through the pistachios and icing sugar until evenly distributed. Add the egg a little at a time and, using a dinner knife, mix until it forms a ball. Turn out onto a work surface and gently knead for 30 secs until it forms a dough. Cover with clingfilm and chill for 15 mins.
3Meanwhile, preheat the oven to 180C/160C Fan/Gas 4.
4Roll the pastry out between 2 sheets of baking paper lightly dusted with flour, to the thickness of a £1 coin. Use to line a 23cm loose-bottomed tart case. Line the pastry with baking paper, fill with baking beans or uncooked rice and bake for 15 mins. Remove the beans and cook for 5-8 mins until lightly golden.
5Remove the baked pastry case from the oven, loosen the pastry to prevent it sticking and leave to cool completely in the case. Fill any cracks with leftover pastry.
6Melt the chocolate and the other 65g butter in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl).
7In a separate bowl, whisk the yolks and 30g of the caster sugar until pale and fluffy. Stir through the chocolate.
8 Place the egg whites in a clean bowl and whisk until thick and stiff. Whisk in the remaining caster sugar.
9Using a large metal spoon, gently fold the egg whites into the chocolate in 3 additions. Pour into the pastry case. Chop the other 20g of the pistachios and sprinkle on the tart. Bake on the middle shelf for 20-30 mins until risen and firm. Leave to cool completely before serving.