Boozy Chocolate Mousse Tart
Sweet Monty
Sweet Monty
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  • 2 tablespoons cold water and mix to bring together into a ball of dough. Wrap in clingfilm and chill for 50 min. Roll out on a surface dusted in a mix of flour and cocoa powder to about 30cm diameter. Line a 23cm, loose-bottom tart tin with the pastry, prick the base and trim off excess pastry. Chill for 10 mins. Preheat the oven to 190 °C (374 °F) Bake pastry blind for 15-20 mins until pastry is set, then for a further 15 min, uncovered. Take pastry out and leave to cool.



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