Chocolate Truffle Tart with Butternut and Amarula Mousse

Chocolate Truffle Tart with Butternut and Amarula Mousse

Yield: 1 Large chocolate tart

Preparation time: 50 minutes

Cooking Time: 20 minutes


For the pastry

  • 500g cake flour
  • 250g butter
  • Zest of 1 orange or 1 lemon
  • 30g castor sugar
  • 2 egg yolks
  • +/- 30ml ice-cold water

For the Chocolate Ganach:

  • 100ml cream
  • Zest of 1 Orange
  • 30ml cocoa powder
  • 300g finely chopped dark chocolate
  • 25ml Triple Sec

For the Butternut and Amarula Mousse:

  • Cream to ribbon 1 egg, 2 yolks, 75ml sugar
  • Sponge 10g gelatine
  • Blend and pass 70 – 80 ml amarula with 400g cooked butternut.
  • Mix everything and fold in 188ml whipped cream.


For the Butternut and Amarula Mousse

  • Cook 400g butternut in boiling water until completely soft.
  • Drain liquid and allow to cool for a few minutes.
  • In the kenwood with the whisk attachment, whisk the egg, egg yolks and sugar until thick and creamy.
  • Sponge 10g gelatine in 20ml cold water and melt.
  • Pour 80ml Amarula into the blender, add the cooked butternut and melted gelatine. Blend on high until smooth. Pass through a sieve into a large bowl with the creamed eggs and sugar.
  • Whip the cream and fold into the butternut and egg mixture.
  • Pour into a smaller bowl and set in the fridge until ready to serve – at least 1 hour.

For the Pastry Case

  • Sieve the flour and rub in the butter to form fine breadcrumbs.
  • Mix in the zest and castor sugar.
  • Add the yolk and the cold water. Press the dough together. Add a few drops more of cold water if needed.
  • Do not knead the dough.
  • Press the dough into a flat disk. Wrap and refrigerate for 20 minutes.
  • Roll out the dough on a lightly floured surface to the thickness of a R5 coin
  • Line a large pie dish with the pastry. Roll the rolling pin over the surface of the pie dish to cut off the extra pastry.
  • Place on a tray and refrigerate for another 20 minutes.
  • Bake blind with baking beans at 180°C for 15 minutes.
  • Remove the baking beans and finish baking the pastry case until lightly golden – another 15 minutes should do it.

For the Chocolate Ganach

  • Scald the cream with the orange zest and cocoa powder. Don’t let the cream boil. Remove from the heat and allow to infuse for 10 minutes.
  • Strain and pour the warm cream over the chocolate, stir to melt evenly.
  • If the chocolate does not melt evenly, place the bowl over a pot of steaming (NOT BOILING) water.
  • Stir until the chocolate is completely melted.
  • Allow to cool for 10 minutes.
  • Pour into the pre-baked pastry case.
  • Allow to set at room temperature for a minimum of 2 hours.

To Serve:

  • Slice the chocolate tarts into thin wedge slices.
  • Place on small rectangular plates.
  • Garnish with edible flowers, gooseberry coulis.
  • Serve with a white chocolate and strawberry ice cream.

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