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.
這是給女兒慶祝十三歲生日時弄的，之前問她想要什麼款式，她說最喜歡EC做的朱古力慕絲，而且是配搭餅底一起吃。她大概是在形容黑朱古力慕絲凍餅配朱古力醬這個凍餅吧！(這也是我們各人的至愛。)最後EC決定多花時間，做了一個很巨型的果撻給女兒。這個長方形的撻模像龍船般長，家中找不到合適的碟子或蛋糕底墊，到最後要把果撻放在平時切麵包時才使用的砧板上。撻皮是擁有鬆脆口感的牛油曲奇皮，若你的家中只有七、八寸的，小一點的撻模，那你大可參考芒果撻配朱古力慕絲和卡士達醬中的份量。若家中沒有焗爐或者沒時間自己焗撻皮，請參考免焗士多啤梨芝士撻或免焗榴槤芝士撻裡面的免焗撻皮做法。

Chocolate Mousse Fruit Tart
朱古力慕絲鮮果撻

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

Ingredients
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)

材料
撻皮
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
註：EC用的大蛋每隻淨重約55克

黑朱古力慕絲
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

裝飾
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.
麵粉、糖霜及鹽放入廚師機的攪拌盆中略拌勻，加入凍牛油丁，使用攪拌槳配件以低速將材料攪拌至濕沙或麵包糠狀，沒有廚師機可手指頭將所有材料捽碎成濕沙狀。

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.
從雪櫃取出麵團，在工作枱上洒上麵粉防黏(或使用兩張矽膠墊夾着麵團)，用擀麵棍將麵團擀成比撻模大的5mm厚長方片，移到撻模內鋪平，用手指整理形狀後切去多餘麵團，放回雪櫃冷藏30分鐘。
**若想避免撻皮出爐後回縮，可讓撻皮冷藏至少30分鐘，充分鬆弛麵團才放入焗爐，或在鋪撻皮時不切掉多餘撻皮留下少許掛在撻模邊，待焗好後才趁熱切掉邊緣突出的撻皮。

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.
焗爐預熱350ºF/180ºC，用叉在已雪凍的撻皮上刺洞，放上牛油紙或錫紙後倒入焗爐珠，焗15分鐘後取出，小心除去牛油紙及焗爐珠，再焗10至15分鐘至表面整體微微金黃色，從焗爐取出轉到鋼架完全放涼。

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.
鋼盆及打蛋器配件預先放冰箱10分鐘雪凍，小碗內放可可粉、鹽和熱水開勻；魚膠粉加水拌匀靜置5分鐘後隔熱水坐溶或叮溶，備用。

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.
取一大碗放入朱古力、淡忌廉和牛油，隔熱水坐溶或放微波爐用中火叮溶後拌勻成順滑有光滑的朱古力醬，加入可可粉溶液和魚膠溶液，拌至順滑後放室溫備用。

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.
淡忌廉倒入預先雪凍的鋼盆，以電動打蛋器低速打至軟身呈軟勾狀，分兩次拌進上述的朱古力糊中，輕手混合至顔色均一。

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.
用匙羹背把朱古力溶液薄薄地塗抹在撻的底部和內側後放涼至朱古力凝固(朱古力層可防止撻皮變潮)，平均倒入朱古力慕斯抹平後冷藏至凝固。

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.
從雪櫃取出已雪至凝固的撻，在表面排放水果裝飾，用毛刷把溫暖的蒟蒻啫喱水掃在水果表面(可保濕、增加光澤和定形)，食用前需保持冷藏。

Chocolate Mousse Fruit Tart 朱古力慕絲鮮果撻