Bailey’s Chocolate Mousse Tarts

It's Bailey’s season!

Make the mousse as a tart filling or just set it in ramekins or pudding pots.

Makes 3 x 10cm tarts or 2 well-filled pudding pots / ramekins

INGREDIENTS:

Pastry: If making your own use the quantities below (see my Gluten Free Sweet Shortcrust recipe for full instructions) or 230g of any readymade shortcrust - sweet or plain.

62g baking block

125g gluten free or wheat self raising flour

25g icing sugar

15g egg white

Mousse:

2 large egg whites (approx 80g)

pinch of salt

1 tsp white sugar

200g milk chocolate

60g / 4 tbsp Baileys (or other liqueur)

1 tsp boiling water (if needed)

HOW TO:

Pastry:

• Line three 10cm x 3cm deep tart tins with short crust pastry. If using my Gluten Free Shortcrust roll it to between 3 and 4mm thick and press into the tins, you can patch up any tears without fear of overworking the pastry.

• Line the tart cases with paper and weigh down with baking beans or a suitable ramekin and blind bake for 20 minutes at 175ºc.

• Remove the paper and beans / ramekin, brush the inside of the tart cases with a little egg white and return to the oven for a further 8 to 10 minutes to dry, crisp and go slightly golden. Leave the cases to cool while you start the mousse.

Mousse:

• Finely chop the chocolate and add it and the baileys to a bowl, microwave in 10 seconds bursts or sit the bowl over hot water to melt the chocolate.

• Gently stir the chocolate and the Baileys together until smooth and glossy. If the chocolate seizes and goes thick and grainy, don’t panic, simply stir in 1 teaspoon of just boiled water and that will relax it back to a glossy slick.

• Add the salt and sugar to the egg white in a large mixing bowl and beat to stiff peaks.

• Add small spoon of the whipped egg white to the melted chocolate and mix well to loosen the mixture further. Pour the chocolate into the egg white bowl.

• Fold the chocolate into the egg white, stopping as soon as there a no patches of egg white or pools of chocolate unmixed.

• Divide the mousse between the three tart cases or the 2 pudding pots / small ramekins and chill in the fridge overnight to set the mousse.

• Tuck in.

Tat x