Chocolate Mousse Tart with Strawberries

One word........ DELICIOUS!


  • 1 packet Careme Chocolate Shortcrust Pastry*
  • 1 packet Nicholsons Fine Foods Belgian Chocolate Mousse*
  • 300mls thickened cream
  • 150mls water
  • 1 punnet strawberries
  • 1 bar 'Shocolate' White Chocolate with strawberries & balsamic* 
  • Pomegranate Molasses*

*Available at Gourmet Living


  1. Heat oven to 180, lightly grease a 22mm tart tin with removable base.
  2. Lightly roll out pastry until approx. 3mm thick, or until its approx. 4cm border around the outside of tin.
  3. Line the tin with the pastry then refrigerate for 30mins
  4. Place a sheet of baking paper in tin then cover with dried chickpeas/rice/weights to blind bake pastry for 15 minutes then remove from oven, remove weights and bake for a further 3 minutes. Allow to cool.
  5. Whip cream until stiff peaks, set aside.
  6. In a bowl whisk the mousse powder with the water then fold in the cream 1/3 at a time.
  7. Spread mousse into tart shell and even out with a warm palate knife. Set in the fridge for an hour.
  8. When ready to serve crush the block of white chocolate and crumble all over the top of the mousse with fresh strawberries.
  9. Finish with a drizzle of pomegranate molasses.

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