three course menus
Lime Tartlet with White Chocolate Mousse and Fresh Blackberries

Dessert

Lime Tartlet with White Chocolate Mousse

45 min 4 servings

This summery dessert combines the gentle sweetness of white chocolate with the fresh, vibrant flavour of lime. It’s perfect when you want to serve something a little special after one of those long summer evenings around the barbecue – especially when a light and refreshing dessert is just what you need. The pastry cases, lime filling and white chocolate mousse can all be prepared earlier in the day. Then, just before serving, simply pipe the mousse onto the tartlets. Easy, elegant and, most importantly, it leaves you plenty of time to enjoy the evening with your guests.

Servings
4

Ingredients

Shortcrust Pastry

  • Butter3.5 oz
  • Sugar1.7 fl oz
  • Vanilla sugar0.5 tsp
  • Flour0.8 cups

Lime Filling

  • Eggs1 pcs
  • Sugar3.4 fl oz
  • Flour1 tbsp
  • Lime1 pcs

White Chocolate Mousse

  • Cream0.6 cups
  • Quark (Kesella)0.6 cups
  • White chocolate5.3 oz
  • Vanilla extract0.5 tsp
  • Blackberries8 pcs

Nutrition per serving

Energy875 kcal
Protein12.5 g
Carbohydrates80.1 g
Fat56 g
Fiber1.8 g

Instructions

Shortcrust Pastry Combine all the ingredients in a food processor and mix until a dough begins to form. If it doesn’t quite come together, gently knead it with your hands. Press the dough into small tartlet tins and pre-bake at 175°C (350°F) for about 5 minutes.

Lime Filling Whisk the eggs, sugar and vanilla sugar until pale and fluffy. Gently fold in the lime zest and juice together with the flour, then pour the mixture into the pastry cases. Bake in the centre of the oven at 175°C (350°F) until lightly golden. Leave to cool completely, preferably in the refrigerator.

White Chocolate Mousse Gently melt the white chocolate together with the cream in a saucepan. Once melted and smooth, stir in the quark and vanilla extract. Pour the mixture into a cream whipper and charge it according to the manufacturer’s instructions. Refrigerate until completely chilled, giving the whipper a gentle shake from time to time.

Carefully remove the tartlets from their tins. Pipe the white chocolate mousse elegantly over each tartlet and garnish with a couple of blackberries and perhaps a touch of something green for a fresh finish.

Have you cooked it?

Rate it and help others choose.

Tips & Inspiration

Zest

Zest is thin strips of the outermost, coloured part of citrus peel. It is used for flavour and decoration in food and desserts, such as lemon pie, meringues, sorbets and salads. Use the zest when you want the citrus flavour and the juice when you want the acidity. Strips of lemon peel are also used in drinks.

Shortcrust pastry

Shortcrust pastry should be handled as little as possible. Use cold butter and work quickly so the butter doesn't melt into the dough. If you knead too long, the gluten in the flour develops and the pastry turns tough and shrinks in the oven. Let the dough rest in the fridge for at least half an hour before rolling it out or pressing it into the tin.