Chefs' Recipes

Chocolate mousse tart with pomegranates and pine nuts

Shane Delia, of Melbourne restaurant Maha, shares his recipe for a rich chocolate tart with a Middle Eastern twist.
Shane Delia: Chocolate mousse tart with pomegranates and pine nutsWilliam Meppem
8
40M
1H
1H 40M

“For some reason, I think this tart tastes like a Cherry Ripe,” Shane Delia says. “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.”

Ingredients

Sweet pastry
Chocolate mousse filling
Ganache

Method

1.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.
2.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).
3.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). Alternatively, you can serve the tart with the ganache while it’s still warm and runny.
4.Just before serving, combine pomegranate seeds and remaining ingredients in a bowl. Cut tart with a hot knife and serve, dressed with pomegranate mixture.

Sugar syrup is made from equal quantities of water and sugar, boiled until the sugar has dissolved.

Drink Suggestion: The richest Rutherglen muscat you can afford.

Drink suggestion by Max Allen

Notes

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