-
For the White Chocolate Mousse
-
Beat egg yolks and sugar until pale.
-
Heat ¼ cup cream in a double boiler and once heated pour over the egg mixture.
-
Mix well and return to the heat until the mixture coats the back of a wooden spoon. Pour this mixture over the broken up pieces of chocolate. Mix until the chocolate has melted and allow to cool.
-
Beat the balance of the cream until stiff peaks form.
-
Add this to the egg mixture and fold until combined.
-
Place in the fridge until ready to be used.
-
If using pastry cases spoon into the cases and decorate with a fruit of your choice for white chocolate mousse tartlets.
-
Sprinkle with cinnamon and icing sugar mixture in equal quantitites.
-
Alternatively this mixture can be spooned into glasses and refrigerated until needed. Top with fruit of your choice or shards of white chocolate for a white chocolate mousse.
-
For the Pastry
-
Preheat oven to 190ºC.
-
Put the flour, salt, cayenne pepper and cinnamon into a food processor.
-
Pulse to combine these ingredients.
-
Cut the cold butter into small squares and add to the dry ingredients.
-
Pulse until fine breadcrumb consistency.
-
Add the sugar and pulse.
-
Add the eggs and yolk then pulse briefly until the pastry dough comes together.
-
Turn out onto a dry surface and work with your hands until the pastry is firm and combined.
-
Wrap with greaseproof paper and refrigerate for at least 1 hour.
-
Roll out the pastry and cut to fit tartlet tins(or muffin tray).
-
Place baking paper over the pastry and top with beans and bake blind for 10minutes. This keeps the pastry in shape.
-
Take out the oven and remove baking paper and beans and cook for a further 5minutes or until golden. Don't overcook as the tartlets will become very crisp.
-
Remove from oven and cool on wire racks before filling with the white chocolate mousse.
-
This quantity will make 8-12 small tartlets depending on the size of your trays, or one big tart