A Trio Of Desserts


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


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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