Glazed chocolate mousse tart
An unadulterated hit of chocolate. You could serve it topped with berries, if you wish, but we’ve kept it pure and simple.
SERVES 10 PREP 30min, plus chilling, cooling and setting COOK about 35min
FOR THE PASTRY
• 175g plain flour, plus extra to dust
• 20g cocoa powder
• 50g icing sugar
• 150g unsalted butter, chilled and cubed
• 1 medium egg
FOR THE MOUSSE FILLING
• 150g dark chocolate, roughly chopped
• 150g milk chocolate, roughly chopped
• 50g unsalted butter, chopped
• 300ml double cream
• 25g icing sugar, sifted
TO GLAZE
• 50ml double cream
• 50g dark chocolate, finely chopped
• 1/2tbsp golden syrup
1 To make the pastry, pulse the flour, cocoa powder, icing sugar and a pinch of salt in a food processor to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Alternatively, do this by hand, rubbing the butter into the dry ingredients using your fingertips.
2 Add the egg and pulse/mix with a blunt-ended cutlery knife until the pastry clumps together. Tip on to a work surface and bring together into a disc, wrap and chill for 30min.
3 Lightly flour a work surface and roll out the pastry to 3mm thick; use to line a 23cm round, deeply fluted tart tin (3.5cm deep). Trim the edges to neaten and prick the base all over with a fork. Chill for 20min.
4 Preheat oven to 190°C (170°C fan) mark 5. Line the pastry case with a large sheet of baking parchment and fill with baking beans. Blind bake for 15-18min, until pastry sides are set. Carefully remove the parchment and beans. Return the pastry case (in tin) to the oven for 5-8min, until base is cooked through and feels sandy to the touch. Cool in tin.
5 For the mousse filling, melt the chocolates and butter in a heatproof bowl set over a pan of barely simmering water (try to stir the mixture as little as possible). Once melted, set aside to cool (see Cook’s Tip).
6 In a separate bowl, whip the cream and icing sugar until the mixture just holds its shape. Fold into the cooled chocolate mixture, keeping in as much air as you can. Scrape into the pastry case (in tin) and smooth to level (making sure you get mixture into the pastry flutes). Chill until set, about 3hr.
7 To make the glaze, heat the cream in a small pan until hot. Remove from heat and stir in the chocolate to melt, followed by the golden syrup and 1tbsp warm water. Scrape on to the tart and tilt the tart to cover (don’t spread the glaze or you’ll ruin the shine). Leave to set for 30min, before transferring to a cake stand or plate and serving.
GET AHEAD Prepare to end of step 6 up to 1 day ahead. To serve, complete step 7 up to 2hr ahead. Keep at room temperature. Chill any leftovers for up to 3 days; the glaze will crack, but it will still taste wonderful.