Chocolate mousse tart with gumleaf cream and wild rosella flowers

Serves: 4

Difficulty: 1hat


200g plain flour
35g castor sugar
50g butter, softened
2 eggs
2 gelatine leaves
125g chocolate chips
200ml cream
3 drops gumleaf oil
35g castor sugar
10g Rosella Confit


1. In a food processor using a pulse action, combine the plain flour, 35g of castor sugar and the softened butter
2. to this mix, add one egg being careful not to over beat; if the pastry is overworked it becomes tough
3. once mixed, wrap the dough in plastic wrap and refrigerate for at least 1 hour; this recipe can be doubled easily and the excess well wrapped in plastic wrap and frozen for other recipes
4. on a well floured bench, quickly roll out the pastry to about 5mm thickness and shape the pastry to fit the desired flat tray, in this case, 4×5cm flan tins
5. press the pastry up the sides of the tin; rest the tins in the fridge for a further 20 minutes
6. place a piece of greaseproof paper into the tin and fill with rice; this is known as blind baking and ensures the pastry does not slide down or form bubbles on the base; bake at 160°C for 15 minutes
7. when the cases are cool, place 125ml of cream into a small pot and bring to the boil, then remove from the heat
8. soak the gelatine leaves in cold water
9. place chocolate chips and the remaining egg into a blender and process for 30 seconds
10. while the machine is running, slowly pour the heated cream into the chocolate mixture blend until well mixed and the chocolate chips are melted, then add the squeezed gelatine
11. pour the mix into cool tart cases and refrigerate until set
12. with the remaining 75ml cream, briskly whisk together with 15g sugar and gum leaf oil; taste the cream after 2 drops of gumleaf oil adding more if necessary

Serve garnished with a dollop of sweetened gumleaf cream and Rosella Confit and syrup.

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Dining Downunder Cookbook

This Australian recipe of Chocolate mousse tart with gumleaf cream and wild rosella flowers is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Alberts Lakeside Restaurant Norwest Sydney

Recipe By: Vic Cherikoff

Vic CherikoffChocolate really suits some specific Australian flavours. If we think of semi-sweet, dark, rich chocolate, then Australian peppermint, gumleaf oil and aniseed myrtle complement well. Quandong, Kakadu plum, Illawarra plum, wild rosella but particularly Wattleseed really go well with white chocolate. Then for the middle of the road; milk chocolate, I’d suggest glace riberries, Oz Lemon, some of the spicy flavours and paperbark smoke flavours. Try some of these in this mousse recipe and see what your tastebuds tell you.

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