Chocolate-and-pistachio-chocolate-mousse

Chocolate mousse tart with pistachio pastry

This delectable tart combines rich mousse with flavour and crunch. You can make it the day before and store in the fridge

By , 03 November 2017

(14 votes)

Chocolate mousse tart with pistachio pastry
  • 1 Hour 15 Mins
  • Serves: 16
  • Price: 63p per serving
Nutritional Info
Each 67g serving contains
  • Energy

    1219KJ

    291KCAL

    15%
  • Fat

    19.4g

    high

    28%
  • Saturates

    10.2g

    high

    51%
  • Sugars

    11.5g

    med

    13%
  • Salt

    0.14g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1820kJ/435kcal.
Ingredients
  • 100g unsalted pistachio nuts, shelled
  • 250g plain flour, plus extra to dust
  • 245g chilled unsalted butter, cubed
  • 50g icing sugar
  • 1 egg, beaten
  • 140g plain chocolate
  • 3 eggs, yolks and whites separated
  • 50g caster sugar
Method
  • In a food processor, blend 80g of the pistachios to fine crumbs. Or chop finely then pass through a sieve.

  • Put the flour and 180g butter in a bowl and rub together with your fingertips until it resembles fine breadcrumbs. Stir through the pistachios and icing sugar until evenly distributed. Add the egg a little at a time and, using a dinner knife, mix until it forms a ball. Turn out onto a work surface and gently knead for 30 secs until it forms a dough. Cover with clingfilm and chill for 15 mins.

  • Meanwhile, preheat the oven to 180C/160C Fan/Gas 4.

  • Roll the pastry out between 2 sheets of baking paper lightly dusted with flour, to the thickness of a £1 coin. Use to line a 23cm loose-bottomed tart case. Line the pastry with baking paper, fill with baking beans or uncooked rice and bake for 15 mins. Remove the beans and cook for 5-8 mins until lightly golden.

  • Remove the baked pastry case from the oven, loosen the pastry to prevent it sticking and leave to cool completely in the case. Fill any cracks with leftover pastry.

  • Melt the chocolate and the other 65g butter in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl).

  • In a separate bowl, whisk the yolks and 30g of the caster sugar until pale and fluffy. Stir through the chocolate.

  • Place the egg whites in a clean bowl and whisk until thick and stiff. Whisk in the remaining caster sugar.

  • Using a large metal spoon, gently fold the egg whites into the chocolate in 3 additions. Pour into the pastry case. Chop the other 20g of the pistachios and sprinkle on the tart. Bake on the middle shelf for 20-30 mins until risen and firm. Leave to cool completely before serving.