Easter Chocolate mousse tarts.

Delectable little tarts filled with creamy rich chocolate mousse and garnished with mini Easter eggs

Ingredients:

For Mousse:

16 oz / 400 grams milk chocolate or dark chocolate, chopped
1½ tbsp golden syrup
1½ tbsp milk
200 ml fresh double  cream
1 teaspoon vanilla extract
mini chocolate eggs for garnish

For sweet pastry:

8 oz / 200 grams plain flour
4 oz  / 100 grams cold butter
Iced water
1 tablespoon sugar
½ teaspoon salt

For tarts

1. Preheat oven to 180 degrees C /375 degrees F
2. In a food processor add the flour, butter and salt and blend to combine.
3. Add the sugar and blend again

4. Add 2-3 tablespoons iced water and blend just enough to form a dough.( You may need to add little or more water, adjust as per need)

5. Transfer the dough to a bowl and lightly bring it together, wrap it in cling film and chill it for half an hour.

6. After half an hour, remove the chilled dough from cling film and roll it out on  a floured  flat surface to approximately 5 mm thick.

7. Cut round circles using a cookie cutter. They must be bigger than your mini tart tins.

8. Line the mini tart tins with the cut out pastry circles and prick the base of each tart tin with a fork.

9. Line the tart tins with parchment paper and add baking beans. Blind bake the tarts for 10-12 minutes until golden brown.

10. Remove the tarts cases from the oven and remove the baking beans, allow the tart cases to cool completely.

11. Once cooled gently release them from the tart tins and keep them one side.

For Mousse

12. In a heat proof glass bowl add the chocolate, golden syrup, and milk and melt it using a double boiler. Once chocolate has melted keep it aside to cool.
13. In another bowl add the cream and vanilla and whisk until thickened and forms stiff peaks.
14. Combine the chocolate into the cream by gently folding it in.This is important to retain the air in the mousse. Do not over mix.
15. Once combined chill the mousse for 1 hour in the fridge.
16. To serve, spoon some mousse into the prepared tart cases and garnish with the mini eggs.
17. Any leftover mousse can be spooned into individual serving glasses and chilled. Garnish with grated chocolate or strawberries.

NB- Both the tart cases and mousse can be made ahead of time but only assemble them just before serving otherwise the tart cases will absorb moisture from the mousse and become soft.

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