Tangy Orange and Chocolate Mousse Tart

Ingredients

500g pack of ready made shortcrust pastry

200g dark or milk chocolate

3 eggs, separated

250ml cream

1 Jar of Scarlett & Mustard Zesty Orange Curd

Method

Grease a 30cm loose bottomed flan dish and preheat the oven to 180°c.

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 50g 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 150g 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 Scarlett & Mustard Zesty 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.

Products Used In This Recipe

• Zesty Orange Curd