Thin and crispy base, light and fluffy chocolate mousse and slightly sour blackberries- perfect combination. Tartlets are easy to make and the chocolate mousse is the easiest one I have ever made. Mousse doesn't contain raw egg whites but marshmallows instead.
For the pastry
- 175g plain flour
- 125g unsalted butter
- 1 egg yolk
- 1tsp vanilla paste or 1 vanilla pod
For chocolate mousse
- 50g mini marshmallows
- 100g dark chocolate (it is important to use dark chocolate, as milk chocolate will make the mousse far too sweet)
- 20ml hot water
- 1 tub of double cream
- 500-600g fresh blackberries
- 2-3tbsp icing sugar
To make the pastry combine all of the 'pastry' ingredients together, first into a crumbly texture with your fingertips, then shape into a ball. Wrap in foil and leave to rest in the fridge for about 20 minutes.
Place the marshmallows, water and chocolate in a saucepan and stir until melted. Whip the cream and fold into the chocolate mixture when cooled slightly. Place in a piping bag (or a bowl) and leave in the fridge.
Roll out the pastry, place in buttered tartlet tins (alway use loose based) and prick with a fork. On top of each tartlet place a piece of baking sheet and fill with baking beans. Bake for 10 minutes, then take the beans and the paper off the tartlets and bake for further 5-10 minutes until golden brown.
Leave the tartlets to cool completely, otherwise the mousse will melt. Then pipe the mousse into each pastry case, slightly higher in the centre. Place tartlets in the fridge for 15- 20 minutes for the mousse to set. Decorate with blackberries and icing sugar.
The recipe make 10-12 tartlets.