Chocolate Mousse Fruit Tart 朱古力慕絲鮮果撻

Here’s the recipe for a fruit tart I made for my daughter on her 13th birthday. When I asked her what she preferred, she said she loved my chocolate mousse and would like something with a crust as the base. I assume she was expecting my No Bake Dark Chocolate Mousse Cake with Chocolate Ganache as this has always been our all time favourite. But at the end I surprised her with a huge fruit tart that looked like a dragon boat. The rectangular tart pan was so long that I couldn’t find a plate or cake board that fit and I had to serve it using my bread cutting board. This crust is like a cookie crust that is soft and crisp. If you are looking for a smaller tart recipe, feel free to check out the tart recipe from Mango Tart with Dark Chocolate Mousse and Vanilla Bean Pastry Cream. If you run out of time or have no oven at home, check out my other blog posts such as No Bake Strawberry Cheese Tart and No Bake Durian Cheese Tart for a no-bake tart shell.

Chocolate Mousse Fruit Tart

for 14” x 5” rectangular quiche or tart pan with removable bottom
14” x 5” 長方形活底撻模份量

For the Tart Shell (Pâté Sablée)
180 g cake and pastry flour
30 g icing sugar
A pinch of salt
115 g unsalted butter, very cold and cubed
1 large egg yolk
1/2 tsp vanilla bean paste or pure vanilla extract
Notes: The eggs I use are about 55 g each without shells.

For the Dark Chocolate Mousse
6 g unsweetened cocoa powder
A pinch of salt
30 g hot water
5 g gelatin powder
30 g water (add to gelatin)
100 g couverture chocolate (I used Lindt Piccoli 58% couverture chocolate)
50 g whipping cream (add to chocolate)
10 g unsalted butter
180 g whipping cream

For Decorations
60 g dark chocolate (I used Lindt Piccoli 58% couverture chocolate, for bushing)
Fresh fruits as needed
1 clear konjac jelly mixed with equal parts of hot water (I used lychee flavour)

低筋麵粉 180克
糖霜 30克
鹽 少許
無鹽牛油(凍及切丁) 115克
大蛋蛋黃 1隻
雲尼拿醬或純雲尼拿香油 1/2茶匙

無糖可可粉 6克
鹽 少許
熱水 30克
魚膠粉 5克
水(加入魚膠粉) 30克
調溫黑黑色朱古力(EC用Lindt Piccoli 58%調溫朱古力) 100克
淡忌廉(加入朱古力) 50克
無鹽牛油 10克
淡忌廉 180克

調溫黑朱古力 (塗撻底用,EC用Lindt Piccoli 58%調溫朱古力) 60克
新鮮水果 適量
透明蒟蒻啫喱(如荔枝味)加等量熱水混合 1個

Directions 做法

For the Tart Shell 撻皮
In the bowl of a stand mixer fitted with the paddle attachment, briefly mix together the flour, icing sugar and salt. Add cold butter cubes and mix on low speed until the mixture resembles breadcrumbs or wet sand. This can also be done by hand by rubbing everything together with your fingertips.

Add egg yolk and vanilla bean paste and mix until several large clumps have formed. Press with hands to form a dough. Wrap with plastic wrap and let the dough rest in the refrigerator for 30 minutes.
加入蛋黃及雲尼拿醬拌至材料結成大塊,用手輕輕整合成麵團, 用保鮮紙包好放入雪櫃冷藏30分鐘。

Remove the chilled dough from the fridge. On a lightly floured work surface or in between two silicon mats, roll dough into a 5mm-thick rectangle that is big enough to cover the tart pan. Without stretching the dough, line the pan with the sheet of dough and use your fingers to tuck the dough and fill the crevices. Remove any overhanging dough. Cover and refrigerate the dough in the pan for 30 minutes before baking.
**To prevent the shell from shrinking after cooling, chill the dough for at least 30 minutes to relax the gluten in the dough before baking or leave an overhang of dough around the rim and trim off excess right after baking when the shell is still warm and soft.

Preheat the oven to 350ºF/180ºC. Prick the chilled tart shell with a fork then line with parchment paper or aluminum foil. Fill with pie weights then blind bake for 15 minutes. Remove parchment paper and pie weights and bake for another 10 to 15 minutes or until the shell is golden all over. Remove from the oven and transfer to a wire rack to cool completely.

For the Dark Chocolate Mousse 黑朱古力慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before starting. Mix cocoa powder, salt and hot water in a small bowl until thoroughly combined. Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies. Set aside.

Make ganache by melting chocolate, whipping cream and butter In another bowl over a pot of simmering water (or melt in the microwave with medium power). Stir until mixture is smooth and glossy. Stir in cocoa powder mixture and liquefied gelatin until smooth. Let cool to room temperature.

With a hand mixer, whisk whipping cream in the chilled mixing bowl with low speed until soft peaks form. Fold whipped cream into the above chocolate-cocoa powder mixture in two batches until homogeneous.

To Assemble 裝組
Brush a thin layer of melted chocolate onto the bottom and sides of the tart shell with the back of a spoon and allow to set (this will form a barrier between the shell and the filling and prevent the shell from being soggy). Spread chocolate mousse evenly over the shell and level the top. Refrigerate until firm.

Remove chilled tart from the fridge and arrange fresh fruits on top. With a silicone or small pastry brush, brush fruits with warm konjac jelly mixture (this will keep the fruits shiny and stay in place). Keep the tart refrigerated until serving.

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