White Chocolate Cranberry Mousse Tart

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Ingredients

  • For the Cranberry Compote:

  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups fresh or frozen cranberries
  • 1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup water
  • 2/3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sugar
  • 2 teaspoons finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated orange zest
  • 2 tablespoons brandy
  • 1 teaspoon vanilla extract
  • For the Chocolate Crust:

  • 1 1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups chocolate cookie crumbs
  • 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup unsalted butter, melted
  • For the White Chocolate Mousse:

  • 8 ounces Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped white chocolate
  • 2 tablespoons unsalted butter
  • 1 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups milk
  • 3 large egg yolks
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons gelatine powder, softened in 3 Tbsp cold water
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream

Use imperial measurements

Method

How to make White Chocolate Cranberry Mousse Tart

For the Cranberry Compote

For the cranberry compote, simmer the cranberries, water, sugar and orange zest, stirring occasionally, for about 20 minutes, until the cranberries are tender and have “popped”. Remove the pot from the heat, stir in the vanilla and brandy and then cool to room temperature before chilling until ready to use.

For the Chocolate Crust

For the crust, preheat the oven to 350 F. Stir the cookie crumbs and butter together and press this into an ungreased 9-inch fluted, removable-bottom tart pan. Bake the shell for 10 minutes, and then cool.

For the White Chocolate Mousse

For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the yolks, sugar and cornstarch together. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the hot milk into the egg mixture gradually, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking while adding. Return this to the pot and continue to Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.

Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.

To assemble the tart, spread half of the mousse over the bottom of the tart shell. Stir the chilled cranberry compote to loosen it and spoon this over the centre of the tart, spreading gently. Spoon the remaining half of the mousse into a Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag fitted with a large star tip and Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please pipe the mousse around the edge of the tart, creating a scalloped pattern. Chill the tart until ready to serve.

The tart will keep, refrigerated, for up to 3 days.