Apricot Pistachio Chocolate Mousse Tart

INGREDIENTS:
makes six 4.5-inch tartlets
Chocolate mousse recipe adapted from Robert Steinberg and John Scharffenberger’s Essence of Chocolate.

for pastry:

  • 240 gr All Purpose flour
  • 65 gr pistachios, raw and removed from shells (measured without shells)
  • 50 gr sugar
  • 7 Tbspn butter, cold
  • 1 egg yolk
  • 3-4 Tbspn water, cold
  • 1-2 oz. dark chocolate, optional

METHOD:

  1. In a food processor, combine the flour, pistachios, and sugar and process until the pistachios are finely ground.
  2. Using the food processor or a pastry cutter, cut the cold butter into the flour and pistachio mixture until the size of small peas.
  3. Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
  4. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
  5. Preheat the oven to 220 degrees C.
  6. Remove the pastry dough from the fridge and press the dough into the tart pans. Prick the bottoms of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights.
  7. Bake for 15-20 minutes until the pastry is golden brown. Remove from the oven, remove the beans, and let cool.
  8. Once the pastry crusts are cool, melt the dark chocolate, if using. Brush melted dark chocolate on the bottoms of each of the tarts. Let cool.

for chocolate mousse:

  • 12 oz. dark chocolate, chopped
  • 4 egg yolks
  • 1 cup milk
  • 2 Tbspn sugar, opt*
  • 2/3 cup heavy cream, cold

[*if you are using >70% dark chocolate, I recommend adding the sugar. for chocolate <70% dark, either skip the sugar or decrease the amount.]

METHOD:

  1. Place chopped dark chocolate in a bowl with a fine mesh sieve on top and set aside.
  2. In a small bowl, whisk together the egg yolks. Set aside.
  3. In a saucepan on medium high heat, bring the milk and sugar to a simmer.
  4. Temper the egg yolks by pouring in a small stream of simmering milk to the egg yolks, whisking constantly. Once the yolks and milk are combined, return to the saucepan and to heat. Cook, scraping the bottom constantly with a spatula until a custard forms and is thick enough to coat the back of a spoon. Remove from heat immediately.
  5. Pour the custard through the fine mesh sieve onto the chopped and prepared chocolate. Let sit for one to two minutes. Whisk the chocolate and custard together until smooth. Let cool to room temperature.
  6. Meanwhile, chill a large balloon whisk and bowl.
  7. Once the chocolate custard has come to room temperature, whip the cold cream in the chilled bowl until soft peaks form.
  8. Gently fold the cooled chocolate custard into the whipped cream until combined. Do not overmix.
  9. Cover and chill the mousse to set in the refrigerator for at least four hours before using.

for assembly:

  • 12 medium-sized ripe but firm apricots
  • apricot jam
  • pistachios, toasted and roughly chopped

METHOD:

  1. Pipe or spoon the mousse into the prepared tart shells.
  2. Slice the apricots and arrange on the chocolate mousse.
  3. Warm the apricot jam and, using a pastry brush, lightly coat the apricot slices with warm jam.
  4. Top with roughly chopped pistachios.
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