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Chocolate mousse raspberry tartlets recipe

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Make these delicious chocolate tarts with fresh raspberries, served with a dollop of cream. Try making the chocolate pastry yourself, or if you're rushed for time, pre-made ones work just as well. See method

Serves 4
30mins to prepare, 40mins to cook plus 30mins to chill
498 calories / serving

Ingredients

For the chocolate pastry

50g unsalted butter, softened
40g icing sugar
1 medium egg yolk
40g cocoa powder
75g plain flour

For the filling

100g plain chocolate
3 medium eggs, separated
40g caster sugar
16 whole Organic raspberries

Each serving contains

Energy
2075kj
498kcal 25%
Fat
30g 42%
Saturates
15g 77%
Sugars
29g 33%
Salt
0.4g 7%

of the reference intake
Carbohydrate 46.8g Protein 12.2g Fibre 7.6g

Method

To make the chocolate pastry, place the butter, icing sugar, and egg yolk in a bowl and stir with a wooden spoon until smooth. Sift in the cocoa powder and flour and mix to a dough. Roll into a ball, flatten and chill in the fridge for 20 mins.
Preheat the oven to gas 4, 180°C, fan 160°C and grease 4 individual 11cm flan tins. Remove the pastry from the fridge and divide into four pieces. Place each piece in an individual tart tin and press into place with your fingers. Then chill in freezer for 10 mins.
Set the tins on a baking tray then place a square of nonstick baking paper into each pastry case, fill with baking beans or rice and bake for 10 mins.

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Remove the baking beans and paper and return to the oven for a further 5 mins until set. Set aside, and increase the oven temperature to gas 6, 200°C, fan 180°C.
Next, make the filling. Melt the chocolate in a bowl over a pan of boiling water then cool slightly.
In a separate bowl, whisk the egg whites until peaks start to form, then add the sugar gradually, whisking the whole time.
Mix the egg yolks into the cooled melted chocolate. Stir a spoonful of the egg whites in to loosen the mixture, then carefully fold in the remainder of the egg whites. Spoon half the mousse mixture into the tartlet cases, then divide the raspberries evenly between the 4 tartlets. Top with the remaining mousse mixture.

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Cook for 12 mins until just firm, but still slightly wobbly in the centre. Serve immediately with whipped cream and more raspberries. Eat warm or cool.
They can be stored in an airtight container in a cool dark place for up to 2 days.