Version of the "Easter nest" tart, egg-free, gluten-free. A tart with chocolate mousse on a shortcrust pastry, mascarpone arranged like a nest that holds Easter chocolates.
Prepare the dough: mix the flours, starch, and butter, and rub together with your fingertips. Add the sugar, knead, then pour in the water. Mix to obtain a smooth dough. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 180°C. Roll out the dough, place it on parchment paper, and fit it into the tart ring. Bake for about 20 minutes. Remove from the oven and let cool.
Prepare the mousse: melt the chocolate in a bain-marie and then let it cool slightly. Whip the cream until stiff peaks form, using an electric mixer, while gradually adding the sugar once it begins to thicken. Gently fold the whipped cream into the chocolate. Pour over the pastry base. Smooth the top with a spatula to achieve a nice, even mousse. Refrigerate.
Prepare the mascarpone mixture: mix the mascarpone, liquid cream, and sugar. You need to achieve a well-homogenized mixture. Put this mixture into a piping bag with a round tip that is not too large. Cover the top of the tart in the shape of a nest. Place in the refrigerator.
Decoration: as you wish, for me it was chocolate Easter figures. I melted a bar of "no added sugar" chocolate in a double boiler. Pour the chocolate into Easter molds. Let cool before placing in the fridge.
To finish, place the chocolates on top just before serving.
0 servings
5
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