TART WITH DARK CHOCOLATE MOUSSE AND ORANGE AND GINGER COMPOTE

To make a modern tart you need to combine different consistencies:

• Chewiness: ginger shortcrust pastry

• Creaminess: Dark Chocolate Mousse

• Acidic note: the orange and ginger compote

If you want to go overboard, you can also add a chocolate decoration for crunchiness. I preferred to finish with caramelized orange peel, which is crunchy but not too much.

When tasting a slice of this dessert, you'll notice not only the textures, but also a harmony of flavors, enhanced especially by the contrasts: the softness and roundness of the chocolate complement the pungent aroma of the ginger and the slightly bitter taste of the orange compote, a combination that we also find in the ginger shortcrust pastry and the zest.

Since desserts need to be healthy as well as delicious, I decided to lighten up the classic chocolate mousse by using a non-dairy cream; if you want an even lighter tart, you can replace the butter with extra virgin olive oil. Now all that's left to do is wish you bon appétit.

• 150 g Butter;
• 100 g icing sugar
• 1 pinch fine salt
• 1 teaspoon ground ginger
• 40 g egg yolks
• 250 g Gentil Rosso type 0 flour
• 1 pinch vanilla powder

• 100 g 70% dark chocolate
• 8 g Rice milk
• 1.6 g Gelatin sheets
• 100 g vegetable whipping cream (or extra virgin olive oil)
• 20 g egg yolks
• 15 g Water (to soak the gelatine)

• 1 orange (zest only);
• 20 g Sugar
• 20 g Water
• 1 pinch granulated sugar for dusting the peels

• vegetable food coloring gel
• 60-70 g Orange and ginger compote

• Micro-perforated ring with a diameter of 15 cm
• Ring 12 cm in diameter
• Acetate sheet
• Brushes
• Rolling pin
• Baking paper

In a stand mixer, mix the butter with the flour, sugar, ground ginger, vanilla, and a pinch of salt until the mixture resembles sand.

Meanwhile, lightly beat the egg yolks in a bowl with a fork; add the yolks to the flour mixture and mix until smooth. Be careful not to overwork the dough, or it will become tough when cooked.

Leave to rest in the refrigerator at +4°C for at least 2 hours.

Line a 12cm diameter ring with a sheet of acetate.

Soak the gelatin in cold water (usually, the water should be five times the weight of the gelatin, but in this case, since the amount is minimal, I used a little more). Meanwhile, melt the chocolate in a bain-marie and whisk the egg yolks together. Add the melted dark chocolate using a whisk or an electric mixer.

Squeeze the gelatine very well, dissolve it in the hot rice milk and add it to the chocolate and egg mixture.

Using a stand mixer, whip the vegetable cream and add it to the chocolate mixture.

Pour the mousse into the mold and place in a blast chiller or freezer at -18°C for 4-6 hours.

Once the pastry has rested, roll it out to a thickness of 5-7 mm to ensure it doesn't break. Warm it slightly at room temperature, cut out the base circle of the tart, prepare a strip of the same thickness and cover the edge. Place in the freezer for at least 20 minutes; you can keep it for longer.

Roll out the remaining pastry to a thickness of 5 mm and cut out a 15 cm diameter disc to cover the tart.

Use food coloring to draw the outline of the Brawl Star characters on the baking paper, place the drawing on the pastry and transfer it.

Use the black gel color to outline the characters, finish the drawing with the other colors.

Let the pastry rest in the freezer for at least 20 minutes.

Use a lemon zester to obtain thin peels, boil them for a couple of minutes, remove the peels from the water and dry them on absorbent paper.

Pour 20 g of sugar and 20 g of water into a saucepan, add the peels and cook over low heat until the liquid has reduced, place the peels on baking paper and sprinkle with sugar, let dry.

Remove from the freezer, place a disc of baking paper inside the tart and fill it with the clay pearls, lower the temperature to 160°C and bake the tart for 20-25 minutes, bake the painted shortcrust pastry disc for 15 minutes.

When the clay balls are cold, remove them from the pastry shell.

Pour the orange and ginger compote into the shortcrust pastry shell and level it out.

Remove the chocolate mousse from the freezer, remove the acetate ring and place the Bavarian cream on top of the compote, arrange the orange peels evenly around the edge.

Place the shortcrust pastry disc on top of the chocolate mousse, leave to rest in the refrigerator for at least 4 hours to allow the mousse to thaw, and serve.