Whipped Mocha Tart (adapted) This Mocha Meringue Tart is full of coffee flavour and sweet caramel with a delicious cookie crust. Ingredients 1 can of Caramel Treat(caramelized condensed milk) 1 prepared Tart Crust(or make your own crust by using 1 packet of crushed Tennis Biscuits mixed with 2tbspn molten butter. Press mixture down into pan) For the Mousse 150g milk chocolate, chopped 2 cups heavy cream 2 tablespoons instant coffee granules (reduce to your flavour needs) 1/8 teaspoon salt Instructions Place the chopped chocolate into a large glass bowl. In a small saucepan, heat the cream and coffee just until it scalds. Youll know its ready when tiny bubble start to form around the edges. Do not let it boil. Pour the hot cream over the chocolate and let it sit for 5 minutes to allow for the chocolate to melt. Whisk the mixture until it is smooth and add in the salt. Strain through a mesh into a bowl, cover, and refrigerate over night. Its very important that the cream is cold again or it will not whip correctly. You can store this in the fridge up to three days if you are preparing this a few days in advanced. Remove the tart shell from the pan and carefully remove the bottom. Place it on a serving platter. Evenly spread 3/4 of the caramel into the bottom of the shell. Use your whisk attachment to whip the cold chocolate cream. Whip on medium speed until it hold soft peaks. Transfer the mousse to the tart, spreading it over the caramel. Drizzle the remaining caramel over the mousse then add some chocolate shavings over top. Chill for at least 30 minutes before serving. The tart shell did soften 24 hours later and no longer held its shape. Its best to enjoy this completely the day it was made. Notes Recipe from Flour: A Bakers Collection of Spectacular Recipes
Posted on: Thu, 10 Jul 2014 15:58:22 +0000