Delicious holiday tart, which is prepared almost without baking. You just need to cook the tart cake-shell from crumbled chocolate chip cookies mixed with butter, and put it in the preheated oven for 10 minutes so that the cake is frozen. To fill the shell, cook cranberry compote from fresh or frozen berries and make airy white chocolate mousse. Its sweetness will be very harmoniously balanced by astringency cranberries. Put the mousse and compote filling on chocolate cake, chill and enjoy its divine taste. Share with друзьями: 
Time: 1 hour.10 min. plus solidification time Difficulty: easy Servings: 8 – 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cranberry Compote
- 2 tbsp. fresh or frozen cranberries
- 0.5 tbsp. water
- 2/3 Art. Sahara
- 2 tsp finely grated orange zest
- 2 tbsp. l brandy
- 1 tsp vanilla extract
Chocolate cake
- 1.5 tbsp. crushed chocolate chip cookies
- 1/4 Art. melted butter
White Chocolate Mousse
- 250 gr chopped white chocolate
- 2 tbsp. l (30 gr.) Butter
- 1 and 1/4 Art. milk
- 3 large egg yolks
- 3 tbsp. l Sahara
- 2 tbsp. l corn starch
- 2 tsp powdered gelatin, softened in 3 tbsp. l cold water
- 1 tbsp. whipping cream
Recipes with similar ingredients: shortbread cookies, white chocolate, milk, cream, eggs, gelatin, Orange zest, cranberries, brandy
Recipe preparation:
- Cook cranberry compote. Boil cranberries, water, sugar and orange zest, stirring, for about 20 minutes, until Cranberries will not become soft and will not burst. Remove the pan from the stove, add vanilla and brandy and then cool to room temperature and refrigerate until ready to use.
- Bake the cake. Preheat the oven to 175 ° C. Mix chopped cookies with butter, put in ungreased butter a corrugated tart form with a removable bottom with a diameter of 22 cm. and hold it down. Bake the tart shell for 10 minutes and then cool.
- Make white chocolate mousse. Lay white chocolate and butter in a medium-sized bowl, setting over her sieve. Bring the milk to a boil. Whisk in a separate bowl. yolks, sugar and corn starch. Gradually stirring with a whisk pour hot milk into the egg mixture. Pour the mixture back into pan and continue whisking over medium heat until the mass will become thick and shiny, about 4 minutes, then add softened gelatin. Strain the mixture through a sieve and mix, until chocolate and butter melt. Cool the cream until room temperature.
- Whip the cream until soft peaks and mix in a cream of white chocolate. Put the mousse in the refrigerator to freeze, about for 1 hour 30 minutes.
- Collect the tart. Put half the mousse on the bottom of the cake. tarta. Stir the cooled cranberry compote to make it a little thinner, and put it in the center of the tart, neatly distributed. Fill the pastry bag with the remaining mousse with a tip a large star and squeeze the mousse undulating along the edge of the cake. Refrigerate the tart until ready to serve. Tart can keep in the refrigerator for 3 days.
