Tangy Orange and Chocolate Mousse Tart
Short crust Pastry:
1 500g pack of ready made pastry
50g dark or milk chocolate
150g dark or milk chocolate
3 eggs, separated
1 Jar of Opulent Orange Curd
Grease a 30cm loose bottomed flan dish and preheat the oven to 180 degrees Celsius.
For the pastry:
Roll out the pastry and gently line the greased dish. Prick the base with a fork, place in the fridge for 30 minutes and then bake for 25 minutes until the pastry is light golden brown.
Melt the 50 g of chocolate in metal bowl set over a large saucepan of boiling water, making sure the bowl does not touch the water. Once melted, spread the chocolate over the base of the pastry, and leave it to cool.
For the mousse:
Melt the 150 g of chocolate in metal bowl set over a large saucepan of boiling water, making sure the bowl does not touch the water.
Whisk the egg whites till stiff and then whisk the cream till soft peak stage. Lightly beat the eggs yolks and add to the melted chocolate and mix until smooth. Add the cream and beat until well combined. Add a third of the egg whites and beat until combined, then gently fold in the rest of the egg whites until the mixture is well combined.
Cover the base of the pastry shell with the orange curd and carefully spoon the mousse on top. Cover and place in the fridge for about four hours or overnight until the mousse has set.