Greek Chocolate Mousse Tartlets Recipe
Ingredients
| 200 g/7oz white chocolate, broken up | ||
| 120 ml/4fl oz/1/2 cup milk | ||
| 10 ml/2 tsp powdered gelatine | ||
| Superfine sugar | 30 Milliliter | |
| Vanilla essence | 5 Milliliter | |
| Eggs | 2 , separated | |
| Greek | 250 Gram, strained | |
| Melted dark (bittersweet) chocolate, to decorate | ||
| All purpose flour | 115 Gram (For the pastry) | |
| Confectioner’s sugar | 25 Gram (For the pastry) | |
| Unsweetened cocoa powder | 25 Gram (For the pastry) | |
| 75 g/3 oz/6 tbsp butter | ||
| Eggs | 2 (For the pastry) | |
| Vanilla essence | 2.5 Milliliter (For the pastry) | |
Directions
1. To make the pastry, sift the flour, sugar and cocoa powder into a mixing bowl. Rub or cut in the butter until the mixture resembles fine breadcrumbs.
2. Mix together the eggs and vanilla essence in a small bowl, then add to the dry ingredients and mix to a soft dough. Tip out on to a lightly floured surface and knead lightly until smooth. Wrap in clear film (plastic wrap) and chill for 20 minutes.
3. Roll out the pastry and use to line six deep 10cm/4in loose-based tartlet tins (mini quiche pans). Cover and chill for a further 20 minutes. Meanwhile, preheat the oven to 190°C/375°F/Gas 5.
4. Prick the base of each pastry case all over using a fork, then line with baking parchment, fill with baking beans and bake blind for 10 minutes.
5. Remove the paper and beans, return the cases to the oven and bake for a further 15 minutes, or until the pastry is firm. Cool completely in the tins.
6. To make the filling, melt the white chocolate in a heatproof bowl set over a pan of hot water. Pour the milk into a pan, sprinkle over the gelatine and heat gently, stirring, until the gelatine has all dissolved. Remove from the heat and stir in the chocolate.
7. Whisk together the sugar, vanilla essence and egg yolks in a large bowl, then beat in the chocolate mixture. Beat in the yogurt until evenly mixed. Chill until beginning to set.
8. Whisk the egg whites in a grease-free bowl until stiff, then gently fold into the mixture. Divide among the pastry cases and leave to set. Drizzle the melted dark chocolate over the tartlets in a random pattern to decorate.
2. Mix together the eggs and vanilla essence in a small bowl, then add to the dry ingredients and mix to a soft dough. Tip out on to a lightly floured surface and knead lightly until smooth. Wrap in clear film (plastic wrap) and chill for 20 minutes.
3. Roll out the pastry and use to line six deep 10cm/4in loose-based tartlet tins (mini quiche pans). Cover and chill for a further 20 minutes. Meanwhile, preheat the oven to 190°C/375°F/Gas 5.
4. Prick the base of each pastry case all over using a fork, then line with baking parchment, fill with baking beans and bake blind for 10 minutes.
5. Remove the paper and beans, return the cases to the oven and bake for a further 15 minutes, or until the pastry is firm. Cool completely in the tins.
6. To make the filling, melt the white chocolate in a heatproof bowl set over a pan of hot water. Pour the milk into a pan, sprinkle over the gelatine and heat gently, stirring, until the gelatine has all dissolved. Remove from the heat and stir in the chocolate.
7. Whisk together the sugar, vanilla essence and egg yolks in a large bowl, then beat in the chocolate mixture. Beat in the yogurt until evenly mixed. Chill until beginning to set.
8. Whisk the egg whites in a grease-free bowl until stiff, then gently fold into the mixture. Divide among the pastry cases and leave to set. Drizzle the melted dark chocolate over the tartlets in a random pattern to decorate.
Chef
