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CHEFS' RECIPES
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Shane Delia: Chocolate mousse tart with pomegranates and pine nuts
“For some reason, I think this tart tastes like a Cherry Ripe. None of my chefs agree and they think I’m mad, but the way the bitterness of the pomegranate seeds mixes with the sweetness of the molasses and dark chocolate creates the most beautiful Cherry Ripe flavour. Just try it – close your eyes, take a big mouthful and see for yourself.”
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Shane Delia: Chocolate mousse tart with pomegranates and pine nuts
Serves
8
Cooking Time
Prep time 40 mins, cook 1 hr (plus resting, cooling)
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Seeds
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from 2 pomegranates
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80 gm
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pine nuts, toasted
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100 ml
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sugar syrup (see note)
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100 ml
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pomegranate molasses
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50 ml
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extra-virgin olive oil
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15
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mint leaves, thinly sliced
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| Sweet pastry |
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150 gm
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softened butter
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75 gm
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caster sugar
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½
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vanilla bean, seeds scraped
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225 gm
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plain flour
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½
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lightly beaten egg
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2 tsp
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pouring cream
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| Chocolate mousse filling |
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6
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eggwhites (180gm)
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50 gm
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caster sugar
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180 gm
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dark chocolate (50% cocoa solids)
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85 gm
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butter
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4
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egg yolks (70gm)
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| Ganache |
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250 gm
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dark chocolate (50% cocoa solids), finely chopped
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250 ml
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(1 cup) pouring cream
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2 tbsp
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pomegranate molasses
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1
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For sweet pastry, preheat oven to 180C. Beat butter, sugar and vanilla seeds in an electric mixer to combine (do not overwork). Scrape down sides of bowl, add remaining ingredients and mix until pastry comes together (do not overwork). Knead lightly on a lightly floured surface, wrap in plastic wrap and refrigerate until rested and firm (30 minutes). Roll out pastry on a lightly floured surface to 1.5cm-thick and cut out a 20cm-diameter round. Line the base of a 20cm-springform tin, lined with baking paper, prick pastry with a fork and bake until golden (18-20 minutes). Set aside.
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2
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Meanwhile, for chocolate mousse filling, whisk eggwhites in an electric mixer until frothy. Gradually add sugar and whisk until combined and soft peaks form. Melt chocolate and butter in a heatproof bowl placed over a saucepan of boiling water (5 minutes), stirring occasionally. Gently fold yolks through meringue, then fold through chocolate mixture until combined. Pour over pastry and bake until an inserted skewer withdraws clean (25-35 minutes). Cool in tin on a wire rack to room temperature (1-2 hours).
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3
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For ganache, place chocolate in a bowl. Combine cream and molasses in a saucepan and bring to the simmer over high heat. Add to chocolate and stir until smooth and glossy, cool slightly, then pour over chocolate mousse filling, spreading evenly, and refrigerate until set (3-4 hours; see note).
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4
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Just before serving, combine pomegranate seeds and remaining ingredients in a bowl. Cut tart with a hot knife and serve, dressed with pomegranate mixture.
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Note Alternatively, you can serve the tart with the ganache while it’s still warm and runny. Sugar syrup is made from equal quantities of water and sugar, boiled until the sugar has dissolved.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.
Drink Suggestion The richest Rutherglen muscat you can afford.
RECIPE Shane Delia, Maha, Melbourne
PHOTOGRAPHY William Meppem
STYLING Geraldine Munoz
DRINK SUGGESTION Max Allen
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