Ingredients for approx. 8 pieces:
For the shortcrust pastry:
100 g crunchy muesli milk chocolate
100 g flour
100 g butter
2-3 tbsp cold water
For the mousse:
6 sheets white gelatine
200 g white couverture
3 eggs (M)
grated zest of 1 organic lime
150 g whipped cream
2 tablespoons orange liqueur to taste
Also:
2 oranges
4 tbsp. crunchy muesli Milk chocolate for sprinkling
Preparation:
1. Finely grind the muesli in an electric grinder. Mix with flour and add the butter in pieces. Add water and chop with a knife until dry crumbs form. Then quickly knead by hand into a smooth dough. Roll out the dough on a floured surface. Line a tart tin (approx. 22 cm diameter) with it. Chill for 1 hour in the fridge.
2. Bake the tart base in a preheated oven at 180 degrees (gas mark 2-3, fan oven: 160 degrees) for approx. 30-35 minutes. Leave to cool.
3. Soak the gelatine in cold water for 5 minutes. Cut the couverture into pieces and and place in a bowl. Melt on a hot water bath while stirring.
4. Separate the eggs. Beat the egg whites until stiff. Whip the egg yolks with the lime zest and 2 tbsp. hot water until creamy. Dissolve the gelatine, dripping wet, over a medium heat and stir quickly into the egg yolk mixture. Stir in the couverture. Fold in the beaten egg white. Chill for 5-10 minutes. Whip the cream until stiff and fold in. Add orange liqueur if desired. Spread the chocolate mousse on the tart base. Chill for 4-6 hours.
5. Peel the oranges like an apple, removing the white skin. Cut the oranges into slices. Cover the tart with the orange slices and sprinkle with muesli.
Preparation time approx. 1 hour + chilling time
Nutritional values per piece approx.:
Calories: 449
Joule: 1877
Protein: 8,2 g
Fat: 31,2 g
Carbohydrates: 33 g
(FoodCentrale by ddp images)
