Chocolate Mousse Tart


Units %
Sweet Paste
Margarine New Mrs. J 651g 0
Fat Mandy's 651g 0
Icing Sugar 651g 0
Egg 130g 0
Pastarom Vanilla 13g 0
Cake Flour 1953g 0
Sweet Paste total 0
Chocolate Mousse 2000g 0
Ambiante 2000g 0
Water 2000g 0
Fillings total 0
Choc Hard Dark 75g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour at 210° C.

  1. Place milk and chocolate mousse mix into mixing bowl fitted with a whisk and mix for 2 minutes on slow speed and 3 minutes on medium speed.
  2. Measure ± 400g into each baked tart base.

  1. Decorate with shaved chocolate.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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