Ingredients
Fondant Icing Topping
- 142g White Chocolate (melted) – 18.90%
- 454g Icing Sugar – 60.45%
- 20g Cocoa Powder – 2.67%
- 78g Golden Syrup – 10.39%
- 57g Hot Water – 7.59%
Instant Mousse Filling
- 200g Instant Mousse Powder – 44.5%
- 250g Water – 55.5%
Pastry
- 180g Plain Flour – 52.47%
- 120g Unsalted Butter – 34.98%
- 25g Icing Sugar (sieved) – 7.30%
- 1(18g*) Egg Yolk – 5.25%
Some values are approximate*
Flavours
Speculaas Spice Chocolate Tart Recipe
Our Speculaas Spice Chocolate Tart is an easy and delicious recipe, perfect for picnics, dessert or afternoon tea.
Method
1. To make the pastry, put the flour into a bowl and rub in the butter
2. Stir in the icing sugar, then add the egg yolk and 2 tsp water and mix to a stiff dough
3. Roll out onto a lightly floured surface. Cut out the correct shape for the tin you are using, either use a knife or a cutter
4. Place the pastry into the tin, line with a cupcake case and fill with baking beans to give you a nice shape
5. Then leave in the fridge to chill for 15 minutes. Meanwhile heat the oven to 180°C
6. Once the oven has come up to temperature blind bake the pastry cases for 10 minutes, then remove the beans and cases and allow to bake for a few extra minutes until golden brown. (BE VERY CAREFUL NOT TO OVER BAKE, THEY WILL CATCH VERY QUICKLY!)
7. Once fully cooked remove from the oven and allow to cool completely before using
8. Next make the mousse filling. In a bowl add the instant mousse powder and the water
9. Using an electric hand whisk combine both ingredients until thick and mousse like
10. Add the flavour and whisk again
11. Carefully spoon or pipette the mousse into the cooled pastry cases
12. Fill the cases 2/3 with the mousse and place in the fridge to set
13. Once the mousse has set make the fondant icing
14. Gently melt the white chocolate in the microwave
15. Meanwhile in a bowl sift the icing sugar and cocoa powder
16. Once the dry ingredients are combined in a beaker weigh out the golden syrup and add the hot water
17. Add the golden syrup mixture to the dry ingredients and stir until smooth
18. Next add the melted chocolate and mix it in, then add the flavour
19. To endure that everything is incorporated place the glass bowl over a pan of simmering water and mix well, you may need to fold it in
20. Once the mixture is slightly runnier, place into a piping bag and pipe onto the top of the mousse to fill the pastry cases
21. Add any decorations if using and store in an airtight container