Ingredients
Ginger pastry
Method
White chocolate, lime and ginger mousse tarts
1.Make ginger pastry as recipe directs. (See below)
2.Grease 10 x 8cm (3¼-inch) round loose-based flan tins.
3.Divide 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.
4.Preheat oven to 200°C/400°F.
5.Bake pastry cases about 20 minutes. Cool.
6.Melt chocolate in a medium heatproof bowl over a medium saucepan of simmering water. Cool 10 minutes.
7.Meanwhile, 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.
8.Spoon chocolate mousse mixture into pastry cases. Refrigerate 2 hours or until firm.
Ginger pastry
9.Sift flour, icing sugar and ginger into a large bowl; using fingertips, rub in butter until mixture is crumbly.
10.Mix in egg yolk and enough of the water so that ingredients just come together. Knead dough lightly on floured surface until smooth.
11.Enclose in plastic wrap; refrigerate 30 minutes.
12.You 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.
