You want more of this - Toblerone Tart?
Posted on Wednesday, December 13, 2006
Then go grab a fork and come back later!
Somehow I knew you all would run and grab your forks. Thank you for drooling so eagerly - the wait is now over!
This is my third recipe idea for your Christmas meal. With Porcini Cream Soup and the Cranberry Ginger Chutney I hope I was able to provide some other ideas. Well I was not too sure if I should do the Entrée this week or the dessert. I decided to go with dessert first ;-).
What do you get when you combine a light and fluffy mousse to a cake base - a chocolate mousse cake? Hmmnn! OK but what happens when that mousse is not made with regular chocolate but with the mother, king, chocolate of all chocolates? The Toblerone. You get a to-die-for-and-send-me-to-heaven dessert!
I am sure you all know the smooth Swiss chocolate best recognized by the triangle shaped chunks. Did you know that these triangles represent the Matterhorn mountain in the Swiss Alps? In 1908 two Swiss gentlemen, Theodore Tobler and Emil Baumann, created the first milk chocolate, which included wonderful nougat, almonds and honey. Derived from Mr. Tobler's name and the Italian word for nougat - torrone -, the Toblerone today is one of the best selling chocolates in the world.
Right, so you might think "well golly that is satisfying enough!" But you see one has to go beyond the borderline at times. "Satisfying enough" is just not good enough at times. There has to be swooning and drooling when this dessert is presented. Combining the mousse with a tart is an ingenious plan.
The crust is baked blind and the mousse is whipped to it's smooth, fluffy consistency. Together, they make anyone weak and want more.
Without much ado I present to you The Toblerone Tart!
BTW: If you are still looking for a few Christmas gifts, over at the Daily Tiffin I have offered a few book ideas for the kiddies and of course a selection of cookbooks. Make sure you check it out!
For the tart crust:
Zest from 1 orange
135g concentrated butter
50g ground almonds
1/4 teaspoon backing powder
For the mousse:
100g chocolate containing 70% cocoa - coarsely chopped
200g Toblerone - coarsely chopped
2 tablespoons clear honey
Pre-heat the oven at 200 degrees Celsius.
In a large bowl, using am electric beater, whisk together the orange zest, 125g of the concentrated butter, sugar, and egg until creamy. Knead in the flour, baking powder and ground almonds. Wrap the dough in plastic wrap and keep cool for 2 hours.
Roll out the dough to the size of your tart form. Using the rest of the butter grease the tart form and place the dough into the form. Cut out any edges. Place a sheet of baking paper onto the dough and either using pie weights or dried beans/peas, blind bake the tart for approx. 15 minutes. I would recommend using dried beans or peas as the weights can sometimes be too heavy for the tart crust, causing it to bake unevenly. After use, the beans/peas can be stored in a dry plastic bag and used for baking over and over again.
Take the tart out of the oven remove the beans/peas and baking paper, then bake the crust for another 5 minutes.
To prepare the chocolate mousse, place a bowl over a pot of boiling water. Add the chocolate, toblerone and butter to the bowl and allow to gently melt. Brush the tart base with some of this mixture. Keep the rest cool. Beat the cream half stiff.
Whisk the egg and the honey together and gently fold in the chocolate mixture and the half beaten cream. Pour the entire mousse mixture onto the tart base, smoothing where ever necessary. Refrigerate for 2 hours.
Decorate and serve chilled.
Although this cake looks like you can eat large amounts of it, you will realize that one slice is very deliciously filling. The orangy flavors in the tart crust harmonize so perfectly with the chocolatey aromas of the mousse. Just perfect for a lovely festive dessert.
The counter on the First Giving site reads US$ 11,900.00 and it is increasing by the minute. You can help by donating to the Menu For Hope III charity this year - United Nations World Food Programme by bidding on some great prizes. The list of all the spectacular prizes can be viewed on Chez Pim's campaign prize page.
Maybe you would like to add this to your collection! Or you would like to decorate your walls with these gorgeous photos. How about a makeover for your blog. Whatever you do - please help us raise more money for Menu For Hope!
More details on how to bid can be found here.
Dig into your pockets and give with open hearts. Help us raise money for those who really need it.
menu for hope, united nations, world food programme, donate, charity, fundraiser, food, Dorie Greenspan, toblerone, chocolate,dessert,tart, mousse,festive,christmas, recipe