Menz Chocolate Mousse Tart
Place the sifted flour, almond meal, icing sugar, cocoa powder and chilled butter in a food processor and process until the mixture resembles fine breadcrumbs.
Add FruChocs, egg yolk and water then process until dough just comes together.
Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap.
Place in the fridge for 15-20 mins to rest.
Roll out pastry on a lightly floured surface.
Line a 22cm cake tin with a removable base with pastry.
Use a small sharp knife to trim excess.
Place in fridge for 30 mins to rest.
Preheat oven to 180C.
Line pastry with baking paper and fill with pastry weights or rice.
Bake for 15 mins.
Remove paper and weights.
Bake for a further 10-15 mins or until dry to the touch.
Set aside to cool.
Meanwhile, to make the mousse, place chocolate in a heat-resistant bowl over a saucepan of gently simmering water. Stir until melted.
Remove from heat.
Blend in combined egg-yolks and only 40g of the sugar.
In a large bowl, whip cream until soft peaks form.
Gently fold cream through chocolate mixture.
In a clean, dry bowl, beat egg-whites and remaining 30g of sugar until soft peaks form.
Lightly fold egg-whites into chocolate mixture until well combined.
Poor into pastry base.
Cover and chill for 3-4 hours or until set.
To make the chocolate ganache filling, combine chocolate and cream in a heatproof bowl over a saucepan of simmering water.
Stir until smooth.
Remove bowl from heat.
Pour onto set mousse and refrigerate for 1-2 hours or until set.
Decorate using Fruchocs, coloured candies, edible flowers, orange coloured macaroons.