Shane Delia: Chocolate Mousse Tart with Pomegranates and Pine Nuts

 

Australian Gourmet Traveller recipe for chocolate mousse tart with pomegranates and pine nuts by Shane Delia from Melbourne restaurant Maha.

What you will need

Seeds from 2 pomegranates

80 gm pine nuts, toasted

100 ml sugar syrup (see note)

100 ml pomegranate molasses

50 ml extra-virgin olive oil

15 mint leaves, thinly sliced

  Sweet pastry 150 gm softened butter

75 gm caster sugar

½ vanilla bean, seeds scraped

225 gm plain flour

½ lightly beaten egg

2 tsp pouring cream

  Chocolate mousse filling 6 eggwhites (180gm)

50 gm caster sugar

180 gm dark chocolate (50% cocoa solids)

85 gm butter

4 egg yolks (70gm)

  Ganache 250 gm dark chocolate (50% cocoa solids), finely chopped

250 ml (1 cup) pouring cream

2 tbsp pomegranate molasses

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