Montezuma’s Chocolate has partnered with Rosie Birkett, a cook, food writer and influencer to create a Chocolate, Cardamon and Hazelnut Tart and Mango & White Chocolate Mousse recipe.
Chocolate, Cardamom and Hazelnut Tart
This tart is a wonderful example of how great quality chocolate can be elevated into a really special dessert. I love to serve it with fresh raspberries, which cut through its richness. This works beautifully for a celebratory meal or virtual dinner party.
For the hazelnut pastry
50g blanched hazelnuts
200g spelt flour (I used 100g wholegrain and 100g white)
20g icing sugar
Pinch of salt
90g chilled butter, cubed
1 egg yolk
1-2 tbsp iced water
For the filling
10 cardamom pods, bashed
130g dark chocolate
50g milk chocolate
240g crème fraiche
1 tsp ground cardamom
- Prepare a 20cm, loose-bottomed tart tin. To make the pastry, blitz the hazelnuts in a food processor, until coarsely chopped. Add in the flours, sugar and salt and pulse again to mix.
- Slide in the butter and blitz to a breadcrumb consistency. Add in the egg yolk and one tablespoon of the iced water and pulse to bind, adding the rest of the water if you need to, to bring the dough together.
- Once it’s sticking together, but not feeling sticky, tip it out onto a work surface and bring it together into a smooth ball. Press down to a disc and then, between sheets of baking paper, because it will be very short and crumbly, roll it out to a circle that’s bigger than your tart tin and about the thickness of a pound coin.
- Chill in the fridge for 30 minutes to one hour.
- Heat the oven to 170 fan. Put the bashed cardamom pods into the milk and bring to just below the boil on a medium heat, then remove from the heat and allow to cool and infuse.
- Take the pastry out of the fridge and run your hands over the baking paper to warm it up a little bit, as the butter will have stiffened in the fridge – you want it pliable. Use a rolling pin to transfer the pastry to the tart tin, then line it, patching up any tears, and prick the base with a fork.
- Line with one of the pieces of baking paper you used to roll it out, fill it with baking beans and blind bake for 15 minutes. Then remove the paper and beans and bake for another ten minutes. Remove from the oven and turn the heat down to 150c.
- To make the filling, set up a bain marie with a couple of inches of water in a pan over a medium heat. Break your chocolate into a metal or glass bowl and place it over the pan, so that the bottom isn’t touching the water. Melt the chocolate together, stirring. Take it off the heat when it’s 2/3rds melted and stir to finish the melting. Allow to cool for a few minutes.
- Strain the milk into the crème fraiche and whisk to combine, then stir this through the melted chocolate. Crack in the eggs, pour in the remaining cardamom and whisk together to form a smooth custard. Pour this into the tart case and bake for 22-25 minutes, until set but still with a very slight wobble.
- Allow to cool, then chill in the fridge for a couple of hours. Slice and serve with raspberries.
Mango and white chocolate mousse with toasted coconut
This mousse contrasts the sweet, creamy character of white chocolate with sharp, fruity mango and zesty lime. The yoghurt cuts through the sweetness and the toasted coconut and mango both pair beautifully with the vanilla in the white chocolate. It’s perfect for a make ahead dessert, and particularly pretty if served in delicate cocktail glasses. If you can’t find ripe mangos for the mousse, tinned mango pulp is a good substitute.
100g greek yoghurt, strained over a sieve
180g Montezuma’s white chocolate
150g double cream
1 sachet of veggie gelling agent (I used Dr. Oetke Vege-Gel)
200g ripe mango, diced
1 tsp golden caster sugar
Juice and zest of 1 lime
2 tbsp toasted coconut
Half a ripe mango, diced
- Puree 200g mango with the sugar. Whip the cream until it’s thick and fluffy – slightly more whipped than soft peaks, so it holds its shape but doesn’t break up. Lightly fold through the strained yoghurt.
- Set up a bain marie with a couple of inches of water in a pan over a medium heat. Break your chocolate into a metal or glass bowl and combine with the mango puree. Place it over the pan so that the bottom isn’t touching the water, then melt the chocolate into the mango, stirring with a whisk until you have a smooth curd. Whisk in the lime zest, half the lime juice and the vegetarian setting powder. Leave to one side for a moment to cool.
- Once slightly cooler (so as to not melt the whipped cream), pour a third of the cream and yoghurt and fold in, then repeat with the remaining two thirds. Pour into pretty glasses and set in the fridge for a couple of hours or overnight. When you’re ready to serve, toss some diced mango with the remaining lime juice and pile it on top of the mousses with some flakes of toasted coconut. Grate over lime zest to finish.