Ingredients

Ingredients For the chocolate brownie

• 100g/3½oz plain chocolate, broken into pieces

• 110g/4oz butter, at room temperature

• 2 free-range eggs, beaten

• 150g/5½oz caster sugar

• 40g/1½oz cocoa powder

• 40g/1½oz plain flour

• 100g/3½oz milk chocolate, chopped into small chunks

For the tart cases

• 75g/2¾oz cold unsalted butter, cubed

• 1 tbsp icing sugar

• 150g/5½oz plain flour

• 1 free-range egg yolk

For the tart filling

• 1 free-range egg yolk

• 1 free-range egg

• 40g/1½oz caster sugar

• 1½ unwaxed lemons, zest and juice

• 2 tbsp double cream

• crème fraîche, to serve

• fresh mint leaves, to garnish

For the chocolate mousse

• 100g/3½oz white chocolate, broken into pieces

• 1 free-range egg white

• 200ml/7fl oz double cream

• 2 passionfruit, pulp only

For the tuiles

• 40g/1½oz unsalted butter, softened

• 50g/1¾oz icing sugar

• 1 free-range egg white

• 40g/1½oz plain flour

• 30g/1oz shelled pistachios, finely chopped

For the coulis:

• 250g/9oz mixed summer berries

Description

Tarte Au Citron, Molten Chocolate Brownie And White Chocolate Mousse With Passionfruit And A Pistachio Tuile Combine To Make An Impressive Dinner...

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