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Ingredients
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Chocolate Mousse
Fruit Tart
Mini Cheesecakes
Method
Chocolate Mousse Preparation
- 1
Melt Chocolate
In a heatproof bowl, melt the dark chocolate in a microwave or over a double boiler until smooth. Let it cool slightly.
- 2
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 3
- 4
Combine Mixtures
Gently fold the melted chocolate into the egg mixture, then fold in the whipped cream until fully combined. Spoon into serving cups and refrigerate for at least 2 hours.
Fruit Tart Assembly
- 5
Fill Tart Shell
Spread the pastry cream evenly into the pre-baked shortcrust pastry shell.
- 6
Add Fruits
Arrange the mixed fresh fruits on top of the pastry cream.
- 7
Glaze Tart
Heat apricot jam gently until liquid, then brush over the fruits to give a nice glaze.
Mini Cheesecakes Preparation
- 8
Preheat Oven
Preheat your oven to 325°F (160°C).
- 9
- 10
Make Filling
In a bowl, beat together cream cheese, sugar, egg, and vanilla extract until smooth.
- 11
Fill Cups
Pour the cream cheese mixture over the crusts in the mini cups.
- 12
Bake
Bake in the preheated oven for 20-25 minutes or until set. Let cool before removing from the cups.
