Enchanted Midnight Forest Tart
This decadent Midnight Forest Tart combines a rich dark chocolate shell with a velvety blackcurrant and rosemary ganache. Topped with a divine blackberry mousse and sprinkled with candied pine nuts, it radiates an ethereal glow from edible silver powder. Accompanied by juniper-infused whipped cream and warm spiced berry compote, this dessert evokes the allure of a moonlit stroll through a mystical woodland.
ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup dark chocolate chips (70% cocoa)
- ½ cup heavy cream
- ½ cup blackcurrant puree (fresh or frozen)
- 1 tsp fresh rosemary, finely chopped
- 1 cup fresh blackberries
- 1 cup heavy whipping cream (for mousse)
- ¼ cup granulated sugar (for mousse)
- ½ cup pine nuts, candied
- Edible silver powder
- 1 cup heavy cream (for juniper whipped cream)
- 1 tbsp juniper berries, crushed
- 1 cup mixed berries (for compote)
- 1 tbsp honey
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a bowl, mix flour, cocoa powder, and powdered sugar. Cut in cold butter until crumbly.
- 3.
Add egg yolk and vanilla; mix until dough forms.
- 4.
Press dough into a tart pan and prick with a fork. Bake for 15 minutes; let it cool.
- 5.
In a saucepan, heat heavy cream until simmering. Pour over dark chocolate chips; stir until smooth.
- 6.
Mix in blackcurrant puree and rosemary; let cool slightly before pouring into the tart shell.
- 7.
For the mousse, whip heavy cream with sugar until soft peaks form. Gently fold in blended blackberries.
- 8.
Spread blackberry mousse over the cooled ganache.
- 9.
Sprinkle with candied pine nuts and dust with edible silver powder.
- 10.
For the whipped cream, whip the cream and juniper berries together until soft peaks form.
- 11.
In a saucepan, combine mixed berries, honey, cinnamon, nutmeg, and salt; simmer for 10 minutes to create compote.
- 12.
Serve the tart with a side of juniper-infused whipped cream and warm spiced berry compote.
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