Curtis Stone was the creator of this stunning tart, what a winning combination chocolate pastry, mango jelly and chocolate mousse filling.
It looks impressive but don't tell the guests how easy it is to make.
200g plain flour
55g icing sugar
35g Dutch cocoa
100g chilled butter, roughly chopped
3 egg yolks
300ml thickened cream
400g milk chocolate (good quality) roughly chopped
3 x 5g leaves titanium strength gelatine
2 large ripe mangoes, flesh roughly chopped
60ml orange juice
Use a 26cm loose bottom tart tin.
Process flour, sugar, cocoa, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg yolks and process until mixture just comes together. Turn out onto a lightly floured surface and using the heel of your hand, bring pastry together. Shape into a round disc, wrap in a plastic wrap then refrigerate for an hour.
Roll out pastry between 2 sheets of baking paper until 4mm thick. Use pastry to line tart pan. Trim edge and using a folk to prick base. Rest the pastry in freezer for 30 minutes.
Meanwhile, to make chocolate filling, place cream in a saucepan over medium-high heat and bring almost to the boil. Remove from the heat add chocolate then stir until melted and smooth. Set aside to cool slightly.
Preheat oven to 180C. Line tart shell with baking paper, filled with weights (dried beans /rice) then bake for 10 minutes. Remove the weight and bake for further 10 minutes. Cool on a wire rack for 15 minutes.
Pour chocolate filling into tart shell then refrigerate for 30 minutes or until filling is just set.
To make jelly, place gelatine in a bowl of cold water for 3 minutes to soften, then squeeze out excess water. Meanwhile blend mango in a blender to a puree. Using the back of a spoon, push through a fine sieve into a bowl. (you need 300ml). Place orange juice in a saucepan over low medium heat and bring to a simmer. Add gelatine and whisk to combine.
Pour jelly over chocolate in tart shell. Spread evenly. Refrigerate for 1.5 hours or until set.
Remove tart from pan. Dip a large sharp knife in hot water, dry the blade, then cut tart into slices to serve.