ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

Chocolate Mousse-Himbeer Tart

INGREDIENTS:

100 g sugar
200 g butter
300 g flour
300 g raspberries
2 tsp sugar
1 tsp cornstarch
1 tbsp water
300 g chocolate (sweet), at least 70% cocoa content
75 g butter
300 ml cream
4 large egg(s)
4 tbsp sugar
4 tbsp water
100 g dark chocolate
50 g butter
40 g powdered sugar
2 tbsp water
1 tbsp rum as desired
16 large raspberries

PREPARATION:

Knead a shortcrust pastry from the first 3 ingredients, let it rest briefly and use it to line the bottom and the edge of a greased springform pan with a diameter of 26 cm. Prick the base several times with a fork. Bake in a preheated oven at 200 degrees for 15 minutes until the base is a nice golden brown color. Allow the base to cool completely.
Bring the raspberries to the boil with 2 teaspoons of sugar until the raspberries have broken down. Strain the mixture through a strainer. Dissolve the cornstarch with 1 tablespoon of water. Bring the puree to the boil again and stir in the dissolved cornstarch.
Spread the raspberry puree on the tart base. Place a cake ring around the tart base.
For the chocolate mousse, whip the cream until stiff. Separate the eggs and beat the whites until stiff. Beat the egg yolks with 4 tablespoons of sugar and the hot water with a mixer to form a thick whitish cream.
Melt the dark chocolate in a water bath with 75 g butter, let it cool slightly and fold it into the egg yolk cream. Do not use a mixer for this. Then carefully fold in the egg white and finally the cream.

To continue reading, scroll down and click Next πŸ‘‡πŸ‘‡

ADVERTISEMENT

ADVERTISEMENT

Leave a Comment