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Velvety tart with white chocolate mousse and cranberry jam - photo 1
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Velvety tart with white chocolate mousse and cranberry jam

Desserts Cakes and Bakes Dishes for Special Occasions 120 min Medium 13 wyświetleń ~48.41 PLN - (0)
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Description

This unique tart is a true symphony of flavors and textures, perfect for holiday occasions and elegant gatherings. On a perfectly crumbly, buttery base lies a layer of intense, tart cranberry jam, complemented by the aromatic note of fresh orange. The whole is topped with an incredibly delicate and fluffy mousse made from real white chocolate, which perfectly balances the tartness of the fruit with its sweetness. The tart looks stunning – the deep red of the cranberries contrasts with the immaculate white of the mousse, creating a dessert that is not only a delight for the palate but also a feast for the eyes. Served cold, it captivates with its complexity and harmony, where each bite reveals new sensations: from the crunchiness of the base, through the fruity freshness, to the velvety smoothness of the mousse.

Składniki (16)

Servings:
8
  • Mąka pszenna tortowa typ 450 250 g
  • Butter 125 g
  • Powdered sugar 50 g
  • Egg yolk 1.1 szt.
  • Cold water 30 ml
  • Fresh or frozen cranberries 300 g
  • White sugar 100 g
  • Orange juice 50 ml
  • Orange zest 2 g
  • White chocolate 200 g
  • 36% heavy cream 300 ml
  • Serek mascarpone 150 g
  • Powdered gelatin 6 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • White chocolate chips 20 g
  • Listki świeżej mięty 5 g
💰 Szacowany koszt dania: ~48.41 PLN (6.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Crispy crust

1

Prepare the dry ingredients. In a large bowl, sift the all-purpose flour, powdered sugar, and salt. Sifting is important because it aerates the flour and removes any lumps, which will make the dough more delicate. Mix the dry ingredients with a whisk to distribute them evenly.

Ingredients: Mąka pszenna tortowa typ 450, Powdered sugar, Salt
Use a fine-mesh sieve. If you don't have a sieve, you can vigorously mix the ingredients with a fork. Choose a bowl that is large enough to comfortably knead the dough in.
2

Add cold butter cut into small cubes (about 1x1 cm). Using your fingertips, quickly rub the butter into the flour until fine crumbs resembling wet sand or semolina form. The goal is to warm the butter as little as possible with your hands. You can also use a pastry cutter or food processor (a few pulse movements).

Ingredients: Butter
The key to flakiness is cold butter and quick work. Overworking or warm butter will make the dough tough and chewy. You can cool your hands beforehand under cold water.
3

Add the egg yolk and 2 tablespoons of ice-cold water. Quickly knead the dough into a uniform, smooth ball. Do not knead it too long – just until the ingredients are combined. The finished dough should be elastic and not stick to your hands.

Ingredients: Egg yolk, Cold water
If the dough is too dry and crumbles, add one more tablespoon of cold water. Do this gradually, one tablespoon at a time.
4

Shape the dough into a ball, slightly flatten it, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30 minutes, preferably for an hour. Chilling the dough is crucial – this allows the butter in the dough to harden, which prevents it from shrinking during baking and ensures perfect flakiness.

Flattening the dough into a disk before chilling will make rolling it out easier later. The dough can be prepared a day in advance and stored in the refrigerator.
5

Preheat the oven to 190°C (fan) or 200°C (top and bottom). Take the chilled dough out of the fridge. On a lightly floured surface or a piece of baking paper, roll out the dough into a round disc about 3-4 mm thick and larger in diameter than the tart pan. Carefully transfer it to the tart pan (24 cm in diameter, preferably with a removable bottom) by rolling the dough onto the rolling pin.

Use a tart pan with a removable bottom – this makes it much easier to take out the finished dessert. Rolling between two sheets of baking paper prevents the dough from sticking to the rolling pin and the countertop.
6

Thoroughly press the dough into the mold, pressing it against the bottom and sides. Trim any excess dough with a knife or by rolling a pin along the edge of the mold. Prick the bottom of the dough densely with a fork across the entire surface. This will prevent air bubbles from forming during baking. Place the mold with the dough in the refrigerator for another 15 minutes.

Re-chilling the dough in the mold is an extra safeguard against it sliding off the edges during baking. Don't skip this step!
7

Place a sheet of parchment paper on the chilled dough in the pan and fill it with weights – special ceramic balls, dry beans, or peas. The weights will prevent the dough from rising. Put the pan in the preheated oven and bake for 15 minutes.

The weight must evenly cover the entire bottom of the crust. This process is called 'blind baking' and is essential for the base to be crispy rather than soggy from the filling.
8

After 15 minutes, carefully remove the paper with the weights (be careful, it's hot!). Place the tart back in the oven and bake for another 10-15 minutes, until the crust is a beautiful golden color. Remove from the oven and let it cool completely on a rack. Do not add the filling to a warm crust.

It is absolutely necessary for the base to cool completely. Warm cake in contact with the filling would quickly become soggy and lose its crispness.

Cranberry Jam

9

While the base is baking and cooling, prepare the jam. Place the cranberries (if frozen, do not thaw them beforehand) in a heavy-bottomed saucepan. Add sugar, freshly squeezed orange juice, and grated orange zest.

Ingredients: Fresh or frozen cranberries, White sugar, Orange juice, Orange zest
Use a heavy-bottomed saucepan to prevent the jam from burning. Before grating the zest, make sure to wash and scald the orange with boiling water.
10

Heat everything over medium heat, stirring occasionally, until the sugar dissolves. Then bring to a boil. Cook for about 10-15 minutes, until the cranberries start to burst and release their juice, and the mixture thickens. The finished jam should have the consistency of thick jam. Remove from heat and set aside to cool completely.

While cooking, the fruits will have a characteristic 'pop' - this is normal. To check the density, place a bit of hot jam on a cold plate and put it in the fridge for a moment. If it doesn't run off when taken out, it's ready.

White Chocolate Mousse

11

Prepare the gelatin. In a small bowl, pour the powdered gelatin with 3-4 tablespoons of very cold water. Mix and set aside for about 10 minutes to swell. A thick, jelly-like mass should form.

Ingredients: Powdered gelatin, Cold water
Using cold water is key for the gelatin to properly swell. If you are using gelatin sheets, soak them in a bowl of cold water for 5-7 minutes, then squeeze them well.
12

Chop the white chocolate into small pieces and place it in a medium-sized bowl. In a small saucepan, heat 100 ml of heavy cream until it is very hot, but do not bring it to a boil. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes without stirring. After that time, mix everything with a whisk until you have a smooth, shiny cream (ganache).

Ingredients: White chocolate, 36% heavy cream
Chopping chocolate speeds up its melting. If there are lumps left after mixing, you can melt them by heating the bowl over a pot of steaming water (in a water bath), being careful not to let any water get into the chocolate.
13

To the still warm (but not hot!) white chocolate ganache, add the bloomed gelatin. Whisk vigorously until the gelatin is completely dissolved and combined with the chocolate mixture. Set aside to cool slightly.

Ingredients: Powdered gelatin
The chocolate mixture must be warm enough to dissolve the gelatin, but not hot, as the gelatin will lose its gelling properties. The ideal temperature is around 40-50°C.
14

In a large, clean bowl, place the remaining 200 ml of very cold heavy cream and the cold mascarpone cheese. Use a mixer and beat on medium speed until the mixture becomes thick, fluffy, and holds its shape (known as stiff peaks).

Ingredients: 36% heavy cream, Serek mascarpone
Be careful not to 'overwhip' the cream, meaning do not whip it too long, as it may curdle and turn into butter. The bowl and mixer attachments should be clean and dry, and the ingredients should come straight from the fridge.
15

To the cooled chocolate mixture, add one large tablespoon of whipped cream with mascarpone and mix vigorously with a whisk. This step is intended to 'temper' and loosen the chocolate mixture. Then, transfer the remaining whipped cream to the bowl with the chocolate and very gently fold using a spatula, making movements from the bottom to the top, just until the ingredients are combined into a uniform, fluffy mousse.

Gentle mixing (the so-called folding method) is key to keeping the mousse light and fluffy. Mixing too vigorously will cause the mousse to 'deflate' and become runny.

Assembling the tart

16

Make sure that the tart base and cranberry jam are completely cooled. Evenly spread the entire jam on the bottom of the shortcrust base, smoothing the surface with a small spatula or the back of a spoon.

Spread the jam carefully to cover the entire bottom. This way, each piece of tart will have the perfect balance of crust, fruit, and mousse.
17

Gently spread the prepared white chocolate mousse over the layer of jam. Even it out with a spatula to create a smooth surface. You can also create decorative patterns on top, for example, using a spoon.

Work gently to avoid mixing the mousse with the jam. It's best to apply the mousse in portions, starting from the edges and moving towards the center.
18

Place the finished tart in the refrigerator for at least 4 hours, preferably overnight. This time is needed for the filling to set completely and for the flavors to meld.

Do not shorten the cooling time! This is a key step that ensures the tart will have the right consistency and can be perfectly sliced.
19

Just before serving, decorate the tart. You can sprinkle the top with white chocolate shavings, scatter a few fresh cranberries, and add fresh mint leaves for color and aroma. Cut the tart with a sharp knife, briefly dipped in boiling water and dried – this will ensure perfectly smooth and even pieces.

Ingredients: White chocolate chips, Fresh or frozen cranberries, Listki świeżej mięty
Decorate the tart just before serving so that the fresh fruits and mint do not wilt. A warm knife is a professional pastry chef trick for perfect slices.

Fun Fact

💡

Cranberries are one of the few fruits native to North America. They were a key component of the diet of Native Americans, and today they are an integral part of the American Thanksgiving celebration. Their tart flavor perfectly balances the richness and sweetness of white chocolate, which technically... is not chocolate, as it does not contain cocoa solids, only cocoa butter.

Best for

Boże Narodzenie Eleganckie przyjęcie Kolacja we dwoje Spotkanie rodzinne

Tips

🍽️ Serving

Always serve the tart well chilled, straight from the fridge. Cutting it with a warm, sharp knife will yield clean, even portions that showcase all the layers. The dessert is complete on its own, but for an extra touch, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

🥡 Storage

Store the finished tart in the refrigerator, preferably covered (e.g., in a cake container), to prevent it from absorbing odors. It will maintain freshness and the best texture for 2-3 days. After that time, the crumbly base may start to soften slightly from the moisture of the filling.

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