A rich tart that should be served after a light meal or alone with a strong cup of coffee. The touch of whiskey adds a mellow flavour suitable for this indulgent dessert and the toasted hazelnuts and dark chocolate sprinkled casually on top compliment effortlessly. Although the recipe does call for the use of a ready-made shortcrust; I was inclined to make my own and you may feel that way too.
Chocolate Irish Whiskey Mousse Tart
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serves 8 to 10
250g/90z ready-made sweet shortcrust pastry
400ml/14 fl oz double cream
140g/5oz plain dark chocolate, roughly chopped
2 tablespoons Irish whiskey
2 tablespoons icing sugar
chopped roasted hazelnuts for decorating, optional
chopped dark chocolate for decorating, optional
Preheat the oven to 200ºC/400ºF/ Gas mark 6. Grease a 9 inch/23-cm round tart tin.
Roll out the pastry on a work surface lightly dusted with flour to a round 5 cm/2 inches larger than the diameter of the tin. Line the tin with the now formed pastry. Prick with a fork, line with baking parchment paper and fill with beans, then bake in the preheated oven for 10 minutes. Remove the paper and beans and bake for a further 2 minutes, then leave to cool in the tin.
Meanwhile, put 175 ml/6 fl oz of the cream in a saucepan and bring to a simmer over a low heat. Remove from the heat and add the chopped chocolate, stirring until melted and combined. Leave to cool to room temperature, then stir in the whiskey.
Whip the remaining cream with the icing sugar until stiff peaks form. Gently fold in the chocolate mixture until combined.
Pour the chocolate filling into the pastry case and chill for 1 hour 30 minutes, or until set. Serve chilled topped with chopped hazelnuts. It will keep in the refrigerator for up to 2 days.