Chocolate mousse and pistachio and orange tartlets
makes
8
Chocolate mousse and pistachio and orange tartlets
If you’re in a dessert emergency, you can use good-quality store-bought tart shells instead for this recipe.
Ingredients (7)
- 3 sheets frozen shortcrust pastry, thawed
- 1 egg, lightly beaten
- 85g pistachios
- Finely grated zest of 1 orange
- 1 tbs maple syrup
- 350g store-bought chocolate mousse
- Dutch cocoa powder, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C. Grease eight 11cm, fluted, loose-based tart pans.
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2.Trim pastry sheets to line base and side of prepared pans, allowing 3cm to overhang edges. Press pastry into base and side. Place on a tray and chill for 30 minutes or until firm. Line each tart pan with baking paper and fill with pastry weights. Brush with egg and bake for 10 minutes or until edges are light golden. Remove weights and baking paper, and bake for a further 12 minutes or until bases are light golden. Stand until completely cooled. Trim pastry, discarding excess.
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3.Meanwhile, to make the pistachio paste, place pistachios, orange zest and maple syrup in a small food processor and pulse until very finely chopped
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4.Divide pistachio paste among tarts and spoon in some chocolate mousse. Using a spatula, flatten the tops, then dust with cocoa to serve.
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