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Chocolate mousse, toasted almond & mixed berry tart

Chocolate mousse, toasted almond & mixed berry tart

SERVES
12
COOK TIME
30
PREP TIME
30
DIFFICULTY
Easy
Tags Baking, Chocolate, Christmas
Collections Special occasion

INGREDIENTS

Crust
  • 2 cups raw almonds
  • 1/4 cup golden caster sugar
  • 60 g unsalted butter, melted
  • 1 tsp vanilla extract
  • Mousse
  • 150 g good quality dark chocolate
  • 150 g good quality milk chocolate
  • 3 eggs (at room temperature)
  • 1/4 cup caster sugar
  • 300 ml pure cream
  • Topping
  • 300 g mixed berries

METHOD

  1. Preheat oven to 180°C (160°C fan-forced), lightly grease a 25cm round loose bottom fluted tart tin and line the base with baking paper.
  2. Place almonds and sugar in a food processor, pulsing until mixture resembles a fine crumb.
  3. Add melted butter and vanilla extract, pulsing until mixture is well combined and starts coming together.
  4. Pour almond mixture into prepared tart tin, pressing firmly and evenly into the bottom and sides of the tin.
  5. Place tart tin on a baking tray in preheated oven and bake for 15 minutes.
  6. Remove tart shell from oven and allow to cool completely.
  7. For the chocolate mousse, pour boiling water into a large saucepan, about a quarter full and sit a large bowl on top, making sure the bottom does not touch the water.
  8. Add chocolate, stirring occasionally until chocolate melts. Remove bowl from heat and allow to cool slightly.
  9. Place eggs and sugar together in a large mixing bowl and beat with an electric mixer until thick and mousse like.
  10. Add egg mixture to the melted chocolate, folding gently to combine.
  11. In a large clean mixing bowl, whisk cream using an electric mixer until soft peaks form.
  12. Add a third of the whipped cream to the chocolate mixture, folding gently to combine, to help loosen the mixture. Add remaining cream, folding gently until combined.
  13. To assemble tart, spoon chocolate mousse into the cooled tart shell, spreading evenly with the back of the spoon.
  14. Place in refrigerator and chill for 2 hours, to allow mousse to set.
To serve, top with fresh mixed berries.

Print Recipe
Chocolate mousse, toasted almond & mixed berry tart
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Mousse
Topping
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Mousse
Topping
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced), lightly grease a 25cm round loose bottom fluted tart tin and line the base with baking paper.
  2. Place almonds and sugar in a food processor, pulsing until mixture resembles a fine crumb.
  3. Add melted butter and vanilla extract, pulsing until mixture is well combined and starts coming together.
  4. Pour almond mixture into prepared tart tin, pressing firmly and evenly into the bottom and sides of the tin.
  5. Place tart tin on a baking tray in preheated oven and bake for 15 minutes.
  6. Remove tart shell from oven and allow to cool completely.
  7. For the chocolate mousse, pour boiling water into a large saucepan, about a quarter full and sit a large bowl on top, making sure the bottom does not touch the water.
  8. Add chocolate, stirring occasionally until chocolate melts. Remove bowl from heat and allow to cool slightly.
  9. Place eggs and sugar together in a large mixing bowl and beat with an electric mixer until thick and mousse like.
  10. Add egg mixture to the melted chocolate, folding gently to combine.
  11. In a large clean mixing bowl, whisk cream using an electric mixer until soft peaks form.
  12. Add a third of the whipped cream to the chocolate mixture, folding gently to combine, to help loosen the mixture. Add remaining cream, folding gently until combined.
  13. To assemble tart, spoon chocolate mousse into the cooled tart shell, spreading evenly with the back of the spoon.
  14. Place in refrigerator and chill for 2 hours, to allow mousse to set.

To serve, top with fresh mixed berries.

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Blueberry & buttermilk pancakes with lemon curd

Blueberry & buttermilk pancakes with lemon curd

SERVES
8
COOK TIME
30
PREP TIME
20
DIFFICULTY
Easy
Tags Blueberry, Lemon Curd, Pancakes
Collections Family, Special occasion

INGREDIENTS

  • 2 eggs, lightly beaten
  • 2 cups self-raising flour, sifted
  • 1/3 cup caster sugar (75g)
  • 2 cups buttermilk (500ml)
  • 50 g unsalted butter, melted
  • 2 tsp vanilla bean paste
  • spray oil, for cooking
  • 2 125g punnets blueberries
  • Lemon curd
  • 1/2 cup lemon juice (125ml)
  • 1 tbsp finely grated lemon zest
  • 4 large eggs, lightly whisked and strained
  • 225 g caster sugar
  • 125 g soft, unsalted butter

METHOD

  1. Preheat oven to 120°C (100°C fan-forced) and line a baking tray with baking paper.
  2. To make the curd, place all the ingredients together in a non-stick saucepan over a low heat, stirring until the sugar dissolves and the butter melts. Keep stirring the mixture continuously until the curd thickens and is able to coat the back of a wooden spoon. This will take around 10-15 minutes.
  3. Once the curd has thickened, pour into sterilised jars and allow to cool. Refrigerate and use within a month.
  4. Meanwhile for the pancakes, place the eggs in a large mixing bowl, beat until frothy using an electric mixer.
  5. Add the flour, sugar, buttermilk, melted butter and vanilla. Gently beat the mixture until the batter has become smooth.
  6. Heat a non-stick frying pan over a medium heat. Lightly grease the frying pan with spray oil.
  7. Using a 1/3 cup measure ladle the batter into the centre of the pan and evenly scatter over 1 tbsp of blueberries for each pancake.
  8. Cook for 2-3 minutes or until bubbles form on the surface and the batter is set.
  9. Using a spatula, carefully flip each pancake and cook until golden brown about 2 minutes. Repeat process with the remaining batter.
  10. Transfer pancakes to prepared baking tray and place in preheated oven, to keep warm whilst cooking the remaining pancakes.
Serve pancakes with lemon curd and scatter over the remaining fresh blueberries.

Print Recipe
Blueberry & buttermilk pancakes with lemon curd
Recipe Notes
  1. Preheat oven to 120°C (100°C fan-forced) and line a baking tray with baking paper.
  2. To make the curd, place all the ingredients together in a non-stick saucepan over a low heat, stirring until the sugar dissolves and the butter melts. Keep stirring the mixture continuously until the curd thickens and is able to coat the back of a wooden spoon. This will take around 10-15 minutes.
  3. Once the curd has thickened, pour into sterilised jars and allow to cool. Refrigerate and use within a month.
  4. Meanwhile for the pancakes, place the eggs in a large mixing bowl, beat until frothy using an electric mixer.
  5. Add the flour, sugar, buttermilk, melted butter and vanilla. Gently beat the mixture until the batter has become smooth.
  6. Heat a non-stick frying pan over a medium heat. Lightly grease the frying pan with spray oil.
  7. Using a 1/3 cup measure ladle the batter into the centre of the pan and evenly scatter over 1 tbsp of blueberries for each pancake.
  8. Cook for 2-3 minutes or until bubbles form on the surface and the batter is set.
  9. Using a spatula, carefully flip each pancake and cook until golden brown about 2 minutes. Repeat process with the remaining batter.
  10. Transfer pancakes to prepared baking tray and place in preheated oven, to keep warm whilst cooking the remaining pancakes.

Serve pancakes with lemon curd and scatter over the remaining fresh blueberries.

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