Chocolate Mousse Tart

Preparation time: 30 + 45 minutes to rest.    Cooking: 40 minutes.    Serves 8 – 10 persons

Chocolate Shortcrust Pastry

  • 1 pinch Salt

Chocolate Mousse

  • 140 g Unsalted Butter, chopped
  • 2 Eggs
  • 3 Egg Yolks
  • 110 g (1/2 cup) Caster Sugar
  • 1 Zest of Orange
  • 275 g Dark Chocolate (70% cocoa solids), finely chopped

Chocolate Shortcrust Pastry

  • 100 g (2/3 cup) Plain Flour
  • 70 g Dutch Cocoa
  • 20 g Almond Meal
  • 60 g Icing Sugar
  • 90 g Unsalted Butter, chilled, chopped
  • 1 Egg, lightly beaten

Orange Caramel

  • 100 ml Orange Juice
  • 3 Oranges, segmented
  • Baby Basil Leaves (optional) and Mascarpone, to serve
  • 110 g Caster Sugar

Method

  1. Preheat oven to 180°C. You will need a 24cm round fluted tart pan.
  2. For pastry, place flour, cocoa, almonds, sugar and a pinch of salt in a food processor and process for 30 seconds or until well combined. Add butter and process until mixture resembles breadcrumbs. Add egg and process until mixture almost comes together. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
  3. Roll out pastry between 2 sheets of baking paper until 4mm thick, then use to line pan. Using scissors, trim pastry to 5mm above tart pan rim, then prick base with a fork. Freeze tart shell for 15 minutes. Line tart shell with baking paper, place pan on an oven tray and bake for 10 minutes. Remove paper, then bake for a further 10 minutes or until pastry is dry. Cool for 10 minutes.
  4. Meanwhile, to make chocolate mousse, place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water and stir occasionally until smooth. Set aside to cool slightly. Reserve pan of water on the stove.
  5. Place eggs, egg yolks and caster sugar in a heatproof bowl over the pan of simmering water. Using hand-held electric beaters, whisk on medium speed for 6 minutes or until nearly tripled in volume and mixture holds a trail. (Alternatively, using a balloon whisk, whisk for 10 minutes.) Remove from heat, add zest, then fold into chocolate mixture in 3 batches until just incorporated. Immediately pour mousse into tart shell and level with an offset spatula. Place pan on an oven tray and bake for 18 minutes or until just set.
  6. Meanwhile, place caster sugar in a medium frying pan over medium heat and cook for 3 minutes or until sugar begins to melt. Swirl pan as sugar begins to caramelise, but do not stir. In a separate small saucepan, bring orange juice to the boil. Once caramel is a deep golden, immediately pour in hot orange juice, taking care as mixture will splutter, and stir until smooth. Place orange segments in a heatproof bowl and pour over orange caramel. Brush hot tart with a few coatings of orange caramel, then set tart aside for 20 minutes.
  7. To assemble, using a slotted spoon, place a spoonful of orange segments over centre of tart, scatter with basil leaves, if using, and drizzle with a little orange caramel. Serve with mascarpone and remaining orange segments and caramel
  8. .chocolatemoussetart

Speculaas: Spiced Biscuit

5 Biscuits            preparation approx. 45 min.             resting 2 – 24 hours                        oven: 30 min.

200 g / 7 oz self-raising cake flour

125 g / 4 oz soft brown sugar

2 tablespoons mixed spice

pinch salt

150 g / 5 oz chilled butter

1 tablespoon milk

1)    In a bowl combine the cake flour, brown sugar, mixed spice and a pinch of salt. Dice the butter and mix into the flour. Then use a pastry cutter or two knives cut through the flour into smaller pieces. Add the milk and quickly knead everything to a firm dough, with cold hands.

2)    Wrap the dough in clingfilm and leave to rest in a cool place for at least 2 hours, but preferably for a day to develop the spice flavour.

3)    Preheat the oven to 175 C / 375 F. Roll out the dough into a rectangle about 1 cm / ½ inch thick. Place this (or two smaller rectangles) on a lined baking tray and bake the spiced biscuit in the oven for 30 minutes until done.

4)    Cool the biscuit on a wire rack. Break the biscuit in pieces and serve.

Speculaas

Check splitter

Google invented something new. Nothing special you would say, but this is quit easy to use. This app is a check splitter. So when you’re having dinner at a restaurant, no more difficult calculations are needed to divide the amount of money. The app works very easy: you only have to add each dollar amount and enter all the guest names. It calculates each users subtotal, tax, tip and the total amount. Even a food item can be split between any number of guests. Going Dutch was never this easy. For more information check the app storehttps://play.google.com/store/apps/details?id=com.variousApps.Check

checksplitter

Splitter&hl=en

From Foodie to Feedie

Sharing the pictures of your delicious food and helping children in need at the same time ? This is all possible with a new, free app called Feedie. Feedie has the purpose to send all the Food instagrammers in to the same, common goal. The app works very simple. When a restaurant guest is uploading a picture of his food at Feedie and shares this at social media, the restaurant will donate money to The Lunchbox fund. This is a non-profit organization which provides meals to extremely poor school children.

At the Feedie site, http://www.wethefeedies.com, a list is provided with the participating restaurants. The restaurants are mostly in the United States, but the program is still developing. For our readers from the UK, the first participating restaurant in Europe is located in London!  So download the app and turn yourself from a foodie into a feedie! Enjoy!

BaseCamp Young Hostel

Looking for a different hostel to stay? A new and trendy concept has opened in Bonn, Germany. The BaseCamp Young Hostel is located inside a former storage facility, which means you camp inside. The rooms of the hostel are not typical rooms, you are staying in a camping trailer or other retro vehicles. The hostel accommodates 120 beds across 15 caravans, trailers and airstreams. The rates for this experience range from €54 up to €76 per night. The idea of this new concept is from German hotelier Michael Schlösser and is already open since August. So are you looking for a campsite which reminds you of the holiday experience of your childhood? Check the website www.basecampbonn.de or watch the movie below.

Casa Bacardi

Want to go back in time and experience a roaring twenties party?

Bacardi is hosting exclusive cocktailparty’s in an arty-deco building at the Rue Defacqz in Brussel. From the 27th of september till the 19th of october, special but most of all very exclusive parties are hosted for a selected company of 70 invitees. You can apply via a special phone number. And you know what the nicest thing is, we have this number for you!

Would you liked to be served by the best bartenders from the Artesian: Londen, Angel’s Share: New York and Delicatessen: Moskou? Dancing at a Havana party? Then get your tickets via www.casabacardi.be or ph: 0483 20 56 97.

casa bacardi

Solo per Due

Looking for an original date? Stop searching!

Solo per Due is the smallest restaurant in the world, located in romantic Vacone, Italy. The name is taken very literally, since there is only one table to serve 2 guests at the same time. So there are no queues, no turns and most of all no waiting. All the attention is for the two guests who have booked.

The atmosphere of the restaurants is making this evening unforgettable. The building which houses Solo per Due, is from the nineteenth century and is situated in an historical location. In the garden of the house you can find several types of palms, plans and products which the chef is using to deliver the most exclusive Italian dinners.

Planning on a date? Save up first! Dinner starts at €250 per person, drinks excluded. For more information check the official website http://www.soloperdue.com

soloper