Spring is here! But it is yet to feel like spring in Melbourne. Apart from the magnolia and cherry blossoms blooming, it certainly doesn’t feel like warmer weather is on the way. Mornings are cold, the winds are chilly and add to that the fear of being swooped by magpies!
I remember when I was first swooped. It was in spring 2011. I was riding a bike down a street in Broken Hill. I didn’t know what hit me when they first swooped. I just yelled out and wildly looked around to see what it was. Then I saw them, THREE magpies, sitting on a tree ahead, waiting for me to go by. Of course, I had no idea they were so crafty, so I just rode ahead and got swooped again. This was when I started to panic. They clearly had a plan. I pedaled that bike for my life, but the magpies weren’t done yet. They were just waiting there, ready to swoop. As I am writing this, I have a vision of poor Rickon. Every meme, every tweet yelled at him to run in zig zags, to avoid Ramsey’s arrow. I’m seeing how, maybe just a little, this could be applied to my situation. But I was no way skilled enough to ride my bike in zig zags. All I had was my helmet. Hence why, spring is my least favourite season, despite the promises of warmer weather and the sweet smelling golden wattles. So in the meantime, instead of venturing outside, I am comforting myself with rich desserts, cheerful dinner conversations and homemade pasta!
I have found the most perfect chocolate mousse recipe here. It’s so easy to make and I like how you just need a few basic pantry ingredients. After I had made this a couple of times, I wanted to do something else with the mousse. This reminded me of a mocha mousse I had made once, where the mousse had turned out quite dense. So I was keen to make a tart with fluffy mousse and the tart base would be the perfect crunch element against the mousse’s creaminess.
I was browsing pastry recipes and found one with lemon zest in it. I was keen to try this, but felt the mousse might be too wet for pastry and might make the tart cases soggy while the mousse was setting.
I browsed chocolate tarts and almost 99% of them came with a biscuit base. I found one mousse tart with a pastry base, but the mousse recipe had gelatine in it so I wasn’t sure whether that made a difference. And I had a friend coming over for dinner, so I really couldn’t experiment around with different bases. So I stuck with a tried and tested biscuit base and added orange zest to it. Which worked perfectly! Tasting the orange cut through the richness of the tart!
The menu for the night was a joint effort by my husband and me. He made the sauce for the tasty salmon pasta and a pear and greens salad and I made the fresh pasta and dessert. And our friend just devoured two of the tarts without a second thought! Success!
- 250g packet Choc- Ripple biscuits
- 125gram butter, melted
Pierre Roelofs’ classic chocolate mousse
- 170g dark chocolate, chopped into small pieces
- 80ml milk
- 20g icing sugar
- 4 egg whites
- 1 egg yolk
- a pinch of salt
- Orange slices
- 1 cup caster sugar
- 1 cup water
- 1/2 cup orange juice
- Place the sugar and water in a pot and bring to boil, until the sugar has melted. Add the orange juice and then add the orange slices. Keep the mixture on a simmer for about 45 minutes to an hour. I actually left the mixture on the stove while I was making the mousse, so my oranges would’ve been simmering for over an hour.
- Place oranges on a cooling a rack. And allow to cool completely. (about 1 hour or overnight).
- Make the tart base. Process the biscuits in a food processor until finely ground. Add butter and process until mixture has come together.
- Press the mixture onto tart bases and chill in the fridge for about 30 minutes or till firm.
- To make the mousse, melt the chocolate over boiling water, in a glass bowl. Make sure the bowl doesn’t touch the water.
- Gently bring the milk to boil. Slowly add the milk to the chocolate mixture, whisking slowly. Add the egg yolk and whisk. Once the mixture has combined, leave it to cool slightly.
- In the meantime, whisk the egg whites into firm peaks. Slowly add the sugar and whisk until the egg whites are glossy and firm.
- Add about a third of the meringue to the chocolate mixture and whisk lightly. Then gently fold in the rest of the meringue, with a rubber spatula till it’s incorporated. Spoon the mousse into the tart tins. Chill for about an hour.