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Olive Oil Chocolate Mousse Tarts



8 portion(s)

  • Chocolate Dough Ingredients;
  • 100 g sugar
  • 230 g plain flour
  • 120 g unsalted butter, cold and cubed
  • 35 gValrhona cocoa (or other high quality cocoa)
  • 3 egg yolks
  • 1 tbspiced water
  • Mousse Ingredients;
  • 150 ggood quality dark chocolate
  • 50 g Milk
  • 300 g whipping cream
  • 100 gfruity Extra Virgin Olive Oil (EVOO)
  • Raspberries, blueberries, strawberries to garnish.
  • 6
    Preparation 20min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Dough Method:

    Place sugar into the mixing bowl and mill for 10 secs/sp 10.

    Add flour, butter and cocoa and mix for 6 secs/sp 6.

    Add egg yolks and water and mix a further 6-8 secs/sp 6-7 until a ball of dough forms.

    Turn mixture out onto floured ThermoMat and push together with your hands. Form a flat disc, wrap and refrigerate for 1 hour to chill.

    Preheat oven to 180ºC.

    Roll dough out to 3mm thick and line8  individual tart tins, or a 23cm tin with pastry.

    Trim edges and dock pastry with a fork all over the base. Refrigerate again for 30 minutes.

    Blind bake for 15 minutes, remove beads and cook a further 10 minutes until crisp. Allow to cool completely before filling.

    Mousse Method:

    Place chocolate into mixing bowl and chop for 10 secs/sp 8.

    Add milk and cook for 2 mins/50ºC/sp 1. Set aside.

    Without cleaning bowl, insert Butterfly.

    Place cream into mixing bowl and whip for 10 secs/sp 4(approx) until soft peaks form.

    Add melted chocolate back into mixing bowl and mix through for a few secs/sp 4.

    Pour EVOO onto lid with MC in place and incorporate for 20-25 secs/sp 2.


    Assemble by spooning mousse into prepared tart cases, topping with fresh berries and serving immediately.


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