Servings

8 - 10

Cook

30 min

This is a beautiful mousse cake fit for any occasion. It was very much enjoyed by my family for a Sunday treat. Allow plenty of time because of the chilling time involved.

Berry & Chocolate Caramel Tart

INGREDIENTS
For the Berry Mousse
  • 130g mixed berries, washed
  • gelatine leaves, soaked in cold water (see Notes)
  • 1 egg yolk
  • 40g caster sugar
  • 220g double cream
For the Dough
  • 125g butter, cubed
  • ¼ tsp salt
  • 30g ground almonds
  • 1 medium egg
  • 275g plain flour
For the Chocolate Mousse
  • 70 ml single cream
  • 10g caster sugar
  • A few drops of caramel flavouring
  • 100g dark chocolate, chopped
  • 160ml double cream
For the Jelly Topping
  • 250ml blackcurrant juice
  • 30ml Crème De Cassis liqueur
  • 2 tsp gelatine powder, sprinkled in 1 tbsp cold water
To decorate
  • 100g mixed berries; I used strawberries, raspberries and blueberries
METHOD
  1. For the Berry Mousse process the berries in a blender until finely pureed then pass through a fine wire sieve to remove any pips. Pour two thirds of the fruit puree into a mixing bowl.
  2. In a small saucepan gently heat the remaining third of the fruit puree until just below boiling. Remove the pan from the heat. Squeeze out the gelatine and stir into the hot fruit. Stir until all the gelatine has melted then add to the fruit puree in the bowl.
  3. In a small bowl and with an electric hand whisk beat the egg yolk and the sugar until pale and creamy. In a separate bowl beat the double cream until thick and creamy, but do not over beat. First stir the egg mixture into the fruit followed by the cream until thoroughly combined.
  4. Line a 14 cm tin with clingfilm and fill with the berry mousse. Place the mousse into the fridge for 3 – 4 hours until set.
  5. For the Pastry sift the flour into a mixing bowl. Add the ground almonds and butter and rub in until the mixture resembles fine breadcrumbs.
  6. Stir in the sugar and the salt. Add the egg to the flour mixture and mix in with a round-bladed knife. Gather everything together to make a soft dough. Don’t over-mix. Wrap the pastry in cling film and chill for at least 30 minutes before rolling out.
  7. Grease and base line a 20cm tin with baking parchment. Roll out the pastry on a worktop lightly dusted with flour or, between sheets of baking parchment, to 3 mm thickness. Line the tin with the pastry and press the dough into the corners of the tin using your fingers; trim off the edges to about 3 mm above the tin.
  8. Any leftover dough freezes well and can be used another time. Prick base of the pastry with a fork. Chill for 30 mins.
  9. Heat the oven to 200C/180C fan. Set the flan tin on the baking sheet.
  10. Fill the pastry case with a round of baking paper and add baking beans. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for another 10 minutes, until golden. Carefully trim off the excess pastry using a small sharp knife and leave the pastry to cool on a cooling rack.
  11. For the Chocolate Mousse, heat the single cream, caramel flavouring and the sugar in a small saucepan until simmering. Remove from the heat and crumble in the chocolate. Leave to stand for 2 minutes, then stir until smooth.
  12. Beat the double cream in a mixing bowl with an electric hand mixer to a soft peak. Gently fold the cream into the chocolate until well combined.
  13. Pour the chocolate into the pastry base and smooth the surface with a palette knife. Place into the fridge for at least 2 hours or until set.
  14. To make the Glaze, heat 100 ml of the fruit juice in a saucepan until boiling. Remove from the heat and stir in the gelatine until melted. Stir into the remaining fruit juice and cassis. Set aside.
  15. Remove the berry mousse form the freezer and place on a plate with a slight rim. Remove the clingfilm and pour some of the jelly mixture over the mousse, allowing it to coat the sides. Place in the fridge until set. Repeat until all the liquid jelly is used up and you have an even layer of jelly on the mousse.
  16. To finish place the berry mousse into the centre of the cake on top of the chocolate mousse. Decorate the surrounding gap with the berries.

Tip: The cake is best served at room temperature.

Notes: I have used Dr.Oetker Diamond gelatine leaves.  If you are using a different brand please refer to the manufacturers instructions.

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