insideKENT Magazine Issue 97 - April 2020 | Page 76

FOOD+DRINK
EASTER EATS CONT.
Gluten Free Easter Bunny Chocolate Orange Mousse Tart
Recipe by Kent-based Oast to Host oasttohost.com #ShopLocal
Ingredients: Method:
For the pastry base:
• 62g sugar
• 107g chilled, diced, salted butter
• 1 medium egg
• 195g of new Oast to Host Pastry Flour 1. Begin by making the pastry. Place all the
ingredients in a bowl of a stand mixer, turn on and
wait until the mixture comes together away from
the sides of the bowl.
For the 8” base and Easter bunnies:
• 300g Oast to Host shortcrust pastry (use either corn
flour or potato starch for rolling)
For the chocolate orange filling:
• 3 sheets gelatine or vegetarian equivalent
• Juice and rind of 1 large orange - 1/2 finely grated
for mousse and 1/2 in strands for decoration
• 1 tsp of orange oil for a more orangey taste
• 5 eggs (including 2 eggs separated)
• 75g caster sugar
• 200g of plain chocolate
• 55ml water
• 75ml double cream, lightly beaten
• A little chocolate for piping and sticking Easter
shapes
• Some mini Easter eggs
2. Empty pastry onto a lightly floured surface, you
may need to work a little to stop any stickiness.
3. Roll 175g of your pastry thinly onto a floured
surface and use it to line a shallow 8” flat tin. Cover
with baking beans and bake at 160° for 40 mins or
until golden and cooked through. Remove the baking
beans towards the end of the bake to allow the pastry
to brown evenly.
4. Using the remaining pastry, roll thinly and cut
out your Easter shapes and small tart case (approx
5cm diameter). Lay on a baking sheet and place in
the oven at the same time, these take a shorter time
to bake depending on how thinly you roll them. You
will need around 12 shapes, approx. 5cm in height.
5. For the filling: soak the gelatine in the orange
juice and leave to one side.
6. Place 3 whole eggs and 2 egg yolks in a bowl over
simmering water, add the caster sugar and whisk
together until it becomes thick and creamy.
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7. In another bowl place 200g of chocolate pieces,
add 55ml of water and melt either in a microwave
or over the original pan of simmering hot water.
Remove from heat and add finely grated orange
rind (and oil if using). Leave it to cool for approx.
15 minutes.
8. Warm your gelatine, which is soaking in orange
juice, when dissolved add to the chocolate and then
fold into the egg and sugar mixture.
9. Whisk the two remaining egg whites to soft peak
stage and fold into the mixture along with the lightly
beaten cream. Allow to cool and then pour into the
tart case.
10. Melt a little chocolate and stick Easter decorations
around the base. Place the centerpiece on top of the
mousse and fill with small Easter eggs.
11. Sprinkle with the remaining grated orange rind.
12. Keep in the refrigerator until required.
Top Tip: For a grown up version, add a splash of
orange liqueur at the end of step 7!