10 min. 15 min.
Makes a 20cm tart for 4 people (with seconds!)
Prep time: 40 minutes
Cooking time: 20 minutes plus 4 -5 hours setting time for mousse
You will need 1 x 20cm flan case, greaseproof paper, baking beans
Preheat oven Gas 6/ 200c
Ingredients:
Pastry:
200g plain four
50g ground hazelnuts
125g soft butter
1 egg yolk plus 1 – 2 tblsp cold water
Mousse:
200g white chocolate, chopped into small pieces
1 tblsp cold milk
150ml double cream, lightly whipped
1 large egg white, beaten to soft peaks
To serve:
Chopped, roasted hazelnuts
Fresh cherries or other seasonal fruit
Method:
1. First make the pastry. Tip the flour and hazelnuts into a food processor with a pinch of salt and blitz briefly to combine.
2. Add the soft butter in cubes and blitz again just enough to resemble a breadcrumb texture.
3. Add the egg yolk and half of the water and process again until the dough comes together. As soon as you see that happen, stop the processor. You may need a touch more water.
4. Take the dough out of the processor and bring into a ball then roll out on a floured board and press gently into a 20cm flan case.
5. Cut greaseproof paper to fit the flan case, with a bit of overhang. Line the pastry with the greaseproof and fill with baking beans.
6. Bake the pastry shell in the preheated oven top shelf for 10 minutes. Remove the beans and paper and continue to cook the shell for another 10 minutes.
7. When the pastry shell is cooked, and feels firm to the touch, remove from the oven and place on a baking tray to cool completely.
Mousse filling:
1. Place the white chocolate and milk in a pyrex bowl set over a simmering pan of hot water (best not to let the base of the bowl touch the water).
2. Leave until the chocolate is melted – don’t stir it at this stage – just leave it be. Take off the heat and let the chocolate mix cool down – about 15 – 20 minutes.
3. Stir the chocolate mixture with a wooden spoon until it is light and creamy then fold in the cream, followed by the egg white.
4. Pour delicately into the pastry shell and let settle.
5. Refrigerate for a minimum of four hours but preferably overnight.
6. Carefully remove the tart from the case and place onto a suitable plate then decorate with chopped hazelnuts.
7. Serve with seasonal fruit.
DENISE TOLLYFIELD 2017
