Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lemon curd
Mousse
Tarts
Utensils
4 mini tart tins (each approx. 10 cm in diameter), rinsed with cold water and lined with cling film
How it's done
Lemon curd
Place the sugar in a pan along with all the other ingredients up to and including the cornflour. Bring to the boil over a medium heat, stirring constantly with a whisk. As soon as the mixture thickens, remove the pan from the heat and continue to stir for approx. 2 mins. Pass the curd through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr.
Mousse
Stir the lemon curd until smooth, mix in 3 tablespoons of whipped cream and the chocolate into the lemon curd. Beat the egg whites with the salt until stiff, carefully fold into the mixture along with the remaining whipped cream using a rubber spatula. Transfer the mousse to a piping bag with a smooth nozzle (approx. 14 mm in diameter).
Tarts
Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Add the butter and salt, mix, spread in the prepared tins, press down firmly. Create a rim approx. 2 cm high around the edge of each tin. Spread the mousse over the tart bases, cover and chill for approx. 2 hrs.
| Tip: | Garnish the tarts with lemon zest. |
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