So, if the Cork city Christmas lights are switched on, I think we might be allowed to start thinking about festive desserts. This one is certainly in the festive category — a caramel and Bailey’s layer and a milk chocolate mousse. Easy to make and perfect to prepare a day in advance. It’s easy to adjust this recipe to different tastes — you can omit the Bailey’s and replace with cream if you wish. It’s also fine to use a darker chocolate for the mousse, or a digestive base instead of pastry if you are under pressure for time.
20g ground hazelnuts
85g unsalted butter, softened
50g icing sugar
½ tsp. ground cinnamon
40 g egg
133 g cream flour
3/4 tsp. baking powder
1 ¼ tsp. cocoa powder
- The chocolate pastry is simple to make. Put everything except the egg yolk in the bowl of a food processor and pulse to fine crumb.
- Next add the egg yolk and pulse again.
- Once it starts to come together, take it from the processor and bring it together by hand.
- Form a flat smooth round and wrap in cling film, chill for 30 minutes then remove from the fridge and using a little flour roll out thinly.
- Pre heat the oven to 170˚C
- Place carefully onto the base pressing the pastry into the sides and allowing any extra pastry to hang over the sides, then trim the excess close to the edge of the tin.
- Line the tart with a large disk of parchment paper and fill with baking beans, place in the centre of the oven and bake the tart base blind for 15 minutes, then remove the parchment paper and beans and cook for a further 10 to 12 minutes until firm and cooked.
- Once cooked remove from the oven and brush quickly with the beaten yolk, return to the oven for one to two minutes to cook the yolk and form a seal to keep the pastry crisp.
- Wait until the pastry is cool
before you start filling with prepared the pastry cream.
1 tins of caramel condensed milk
3 egg yolks
60 ml baileys
- Combine the baileys, caramel condensed milk, cream and egg yolks in a large mixing bowl and whisk until fully combined.
- Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
- Bake at 175˚Cfor 18-22 minutes or until the top of the pie is set, the pie will still be wobbly.
- Remove from the oven and transfer to a wire rack to cool for two hours. Transfer to the refrigerator to chill for at least six hours or overnight.
- Once chilled, top with chocolate mousse
90g milk chocolate drops
80ml pouring cream
175 ml vream for whipping to soft peaks
1 ½ (3.75gr) leaves gelatin
- Soak the gelatin in cold water.
- Boil the cream, lift the gelatin out of the water and squeeze away the excess water, add soaked gelatin to the boiled cream and stir until dissolved.
- Pour the cream mixture onto the chocolate (allow to sit for two to three minutes) then stir until smooth and melted. If it doesn’t melt completely place the bowl over a pot of barely trembling water to heat a little.
- Allow the chocolate to cool until it is nearly set.
- Remember to stir occasionally using spatula.
- Meanwhile whip remaining cream to soft peaks.
- When chocolate mixture is nearly set fold in whipped cream and scrape onto the biscuit base. Smooth over to create an even layer then place in the fridge to set.
- Refrigerate for at lest two hours to allow to set.
- Decorate as desired – I’ve used Christmas chocolates, but Maltesers would work just as well, or piped whipped cream and broken flakes of chocolate.
If you would like to contact Mercy email firstname.lastname@example.org