The most delicious chocolate and coffee mousse in a crispy tart shell. To the milk chocolate mousse I added also nuts, which was the final "CHERRY ON THE CAKE" :)

INGREDIENTS
1 cup (measuring ingredients) or 8 fluid ounces = 237 ml
Tart mold size 20 cm – 7,8 inch
  
FOR THE CRUST:
• 100 g – 3,5 oz – 1 cup unsalted butter chilled
• 150 g – 5,3 oz – 1 ¼  cup all purpose flour
• 70 g – 2,5 oz – ½  cup powdered sugar
• 2 egg yolks
• 20 g – 0,7 oz – 2 tbsp – cocoa (Dutchprocessed cocoa powder)
1 egg + 1tbsp milk for egg wash to brush over the dough

FOR THE CREME ANGLAISE:
• 80 g – 2,8 oz – ⅓ cup heavy whipping cream
• 80 g – 2,8 oz – ⅓ cup milk
• 2 egg yolks
• 2 tbsp sugar granulated
• 1 tsp vanilla pasta or extract
• 4 g – 2,5 gelatine leaves

FOR MILK CHOCOLATE MOUSSE
• 80 g – 2,8 oz – ½ cup – milk chocolate melted
• 100 g – 3,5 oz – heavy cream whipped 50%
• 25 g – 0,88 oz – finely chopped hazelnuts
• ¼ amount of anglaise creme

FOR WHITE CHOCOLATE COFFEE MOUSSE
• 100 g – 3,5 oz – ¾ cup – white chocolate melted
• 150 g – 5,3 oz – heavy cream whipped 50%
• 3 tsp – of instant coffee granules, mixed with 23 tsp hot water and cooled
• ¾ amount of anglaise creme

FOR WHITE CHOCOLATE COFFEE FROSTING
• 80 g – 2,8 oz – ½ cup – white chocolate melted
• 150 g – 5,3 oz – heavy cream
• 2 tsp – of instant coffee granules, mixed with 23 tsp hot water and cooled
• 150 g – 5,3 oz cream cheese mascarpone

FOR THE DECORATION:
• cocoa



What is the secret of good shortcrust pastry?

FLOUR
First of all, avoid flour with a high gluten content, especially bread flour or special pizza flour,
but reach for completely ordinary plain flour.

Secondly, treat the flour in such a way that the gluten contained in it does not start to manifest itself too quickly.
Since the gluten wakes up with liquid and kneading, you have to be careful about both.
Be careful not to overwork the dough otherwise will turn out tough and dense.

BUTTER should be very cold.

EGG WASH
Whole Egg + Whole Milk: In a small bowl, combine 1 large egg with 1 Tbsp. whole milk; whisk until fully combined and no streaks remain, then brush over the dough. This egg wash will give your baked goods a nice golden brown color and just enough shine.

Bon appetite!
Thank you for watching and if you like the video, leave your comments, suggestions and questions.
I would love to hear your feedback once you tried it

Thanks again,
Petra



00:00 Intro
01:09 WHITE CHOCOLATE COFFEE FROSTING
02:45 THE CRUST
07:00 THE CREME ANGLAISE
10:56 MILK CHOCOLATE MOUSSE
12:30 WHITE CHOCOLATE COFFEE MOUSSE
14:15 THE DECORATION
15:20 OUTRO