Did you see my post a couple of weeks ago with that super easy recipe for an open berry and cream tart?!
Well, after making that and discovering how easy and delicious open tarts like that can be, I got so inspired! I’m constantly coming up with new things I can put/pipe onto a chilled base, and I’m loving it. Be prepared for more open tarts on the blog! Such a perfect, quick dessert.
This one was made for my dad for Father’s Day. It’s a little more complex than the berry and cream version, but all the little elements are make-ahead. I made them when I had time throughout the week and put them in the freezer, then come Father’s Day, I assembled everything into this tart.
My dad’s absolute favourite flavours are chocolate and raspberry, so this just had to include those! It has a chocolate cookie base, a simple chocolate mousse, a raspberry jelly on top, then fresh raspberries and a chocolate ganache are used to decorate!
The cookie base is buttery and crunchy, the mousse is silky and rich, and the jelly and fresh raspberries cut through all the decadence. This was a winner! Hope you love it. X
- FOR THE BASE
- 200g digestive biscuits or graham crackers, crushed to a fine crumb
- 5g cocoa powder
- Pinch salt
- 70g unsalted butter, melted
- FOR THE CHOCOLATE MOUSSE
- 50g milk
- 1 gelatin leaf
- 100g dark chocolate, finely chopped
- 100g cream, semi-whipped
- FOR THE RASPBERRY JELLY
- 50g raspberries, frozen
- 30g caster (superfine) sugar
- 20g water
- 1 gelatin leaf
- FOR THE WHIPPED GANACHE
- 100g cream
- 50g milk chocolate, finely chopped
- TO DECORATE
- 1 punnet raspberries
- Edible flowers, optional
- FOR THE BASE
- Place the ring from a 9 inch spring form tin on a tray lined with baking paper.
- Combine the biscuits, cocoa, salt and butter, and press evenly into the base of the tin.
- Chill in the fridge till firm.
- FOR THE CHOCOLATE MOUSSE
- Line the base and sized of a 7 inch cake tin with cling film.
- Bloom the gelatin in cold water till soft.
- In a small saucepan, heat the milk until bubbles appear around the edges. Take off the heat. Squeeze the excess water out of the gelatin and stir into the milk. Stir in the chocolate until melted and combined.
- Transfer to a bowl and fold through the cream.
- Pour into the prepared tin and freeze till set.
- Once set, remove from the tin and place onto the centre of the tart base.
- FOR THE RASPBERRY JELLY
- Line the base and sized of a 7 inch cake tin with cling film.
- Bloom the gelatin in cold water.
- In a small saucepan, combine the raspberries, sugar and water until the mixture comes to a boil. Mash the raspberries with a fork until smooth.
- Squeeze the excess water from the gelatin and stir into the jelly.
- Pour into the prepared tin and freeze till set.
- Once set, remove from the tin and place over the mousse.
- FOR THE WHIPPED GANACHE
- Bring the cream to the boil in a small saucepan. Stir in the milk chocolate until melted in combined.
- Transfer to a bowl and chill until completely chilled.
- In a stand mixer fitted with whisk attachment, whip until stiff peaks form.
- TO DECORATE
- Using a star nozzle, pipe dots of whipped ganache around the tart. Scatter the raspberries and edible flowers (if using) around the ganache.
- Keep refrigerated. Serves 8.
- Happy baking!
Tart inspired by Maja Vase.