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White Chocolate Mousse Tart with Osmanthus Jelly


White Chocolate Mousse Tart with Osmanthus Jelly 1 hero


1. sugar dough


120g Unsalted butter
50g Icing sugar
1g Salt
45g Eggs
200g Medium protein flour
25g Almond powder



- Cream the butter with icing sugar and salt in a mixing bowl using a beater
- Add in the eggs slowly, don’t forget to scrape the sides of the bowl
- Add in the flours while mixing until well combined
- Cover the dough with plastic wrap and refrigerate for 30 minutes
- Roll the sugar dough as thin as possible (2-3 mm) in between 2 parchment paper
- Cut the dough into the shape of the ring and chill again for 10 minutes
- Bake the tart at 175°C for 25 minutes 



2. sponge


4pcs Egg yolk
26g Sugar
50g Oil
50g Water
3g Dried osmanthus flower
100g Low protein flour
6pcs Egg white
1g Cream of tartar
60g Sugar



- Heat up the water and add in the dried osmanthus flower. Mix 26-gram sugar with egg yolk, then add osmanthus water, oil, and low protein flour, then mix together
- Make a meringue with egg white, 60-gram sugar and cream of tartar. Whisk until medium peak
- Fold the meringue into the egg yolk mixture



3. longan and osmanthus jelly


500g Water
1g Dried osmanthus flower
100g Sugar
5g Konnyaku jelly
60g Longan
20g Goji berry



- Soak the longan and bring it to a boil. When the longan is fluffy, take it out then keep it aside
- Soak the goji berry until fluffy, and set aside
- Heat the water, dried osmanthus flower, sugar and konnyaku jelly together until boiling, then add the longan and goji berry and pour it into the mold



4. white chocolate mousse


85g Dairy cream
10g Glucose
70g Embassy Zen White Chocolate 33%
3g Gelatin (bloom in 15g cold water)
140g Dairy cream



- Heat up the cream then pour into the white chocolate
- Add in the glucose and melted bloomed gelatin then mix well
- Add in the cold dairy cream and mix well. Let it rest overnight before use



5. assembly


- Put the Sponge on top of the baked sugar dough
- Add a layer of mousse and put in the freezer until set
- Add the Longan and Osmanthus Jelly on top, then pipe the Chantilly



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White Chocolate Mousse Tart with Osmanthus Jelly 2-1
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White Chocolate Mousse Tart with Osmanthus Jelly 4

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