White chocolate, lime and ginger mousse tarts
These sweet little bites are a hint of zesty and a touch of creamy; a crowd pleaser and a joy to make.
- 45 mins cooking
- Makes 10 Item
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Ingredients
Ginger pastry
- 1 1/2 cup all-purpose flour
- 2 tablespoon icing sugar
- 1 teaspoon ground ginger
- 125 gram cold butter, chopped coarsely
- 1 egg yolk
- 2 teaspoon iced water, approximately
White chocolate, lime and ginger mousse tarts
- 90 gram white eating chocolate, chopped coarsely
- 2/3 cup thickened cream
- 1 egg yolk
- 3 teaspoon finely grated lime rind
Method
White chocolate, lime and ginger mousse tarts
- 1Make ginger pastry as recipe directs. (See below)
- 2Grease 10 x 8cm (3¼-inch) round loose-based flan tins.
- 3Divide pastry into 10 portions; roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into pan; press over base and side, trim excess pastry. Prick base all over with fork; place on oven trays. Refrigerate 20 minutes.
- 4Preheat oven to 200°C/400°F.
- 5Bake pastry cases about 20 minutes. Cool.
- 6Melt chocolate in a medium heatproof bowl over a medium saucepan of simmering water. Cool 10 minutes.
- 7Meanwhile, whip cream in a small bowl with an electric mixer until soft peaks form. Stir egg yolk and rind into chocolate, then fold in cream.
- 8Spoon chocolate mousse mixture into pastry cases. Refrigerate 2 hours or until firm.
Ginger pastry
- 9Sift flour, icing sugar and ginger into a large bowl; using fingertips, rub in butter until mixture is crumbly.
- 10Mix in egg yolk and enough of the water so that ingredients just come together. Knead dough lightly on floured surface until smooth.
- 11Enclose in plastic wrap; refrigerate 30 minutes.
- 12You can also make this pastry using a food processor: Process flour, icing sugar, ginger and butter until crumbly. Add egg yolk and enough of the water to make ingredients just come together. Knead dough on floured surface until smooth.
