I'll post them anyway, as the 2 tarts especially should be converted easily enough. The mousse is a tricky one as I've tried the EDC one and wasn't impressed, so don't know whether it was the dodgy recipe or because using a mixer is better.
I really need to revisit some of my tried and true recipes I'm sure there's more that could be easily converted.
CHOCOLATE MOUSSE125g dark chocolate
4 eggs, separated
1 tblsp brandy (I used 1 tsp)
1 cup cream
Chop chocolate roughly, put into top of double saucepan, stir over hot water until melted. Remove from heat, cool slightly, gradually add brandy and egg yolks. Beat until mixture is smooth and thick.
Whip cream. Do not over whip, or the cream will be difficult to fold in. Cream should be just nicely thickened. Fold into the chocolate mixture.
Beat egg whites until soft peaks form. Again, do not over beat the whites or they will not fold so easily into the chocolate mixture.
Fold half the whites into chocolate mixture, then fold in the remaining half. (It's much easier to incorporate whites when you fold them into the mixture in two portions than if you add them all at once).
Spoon mixture into 4 individual dishes or one large dish. Refrigerate until firm.
To serve, top with whipped cream and grated chocolate. (Use a veg peeler to grate chocolate, it gives nice, chunky pieces).
For the tart below, make up to where you put the banana on the top. Cover and chill in the fridge. Just before serving cut the bananas and place on top. The sauce can be reheated gently again to drizzle on the top.
CARAMEL BANANA TART1 sheet shortcrust pastry, thawed (I made my own Vanilla Shortcrust pastry)
300g fresh, reduced-fat ricotta
110g pkt goat's cheese
60g (1/3 cup) icing sugar mixture
40g butter
55g (¼ cup, firmly packed) brown sugar
60ml (¼ cup) thickened cream
3 small bananas, peeled, thinly sliced diagonally
45g (¼ cup) dry roasted hazelnuts, coarsely chopped
After rolling out pastry, line a 11 x 34cm tart tin with removable base. Don't trim the top as it will shrink during baking, you can cut off excess after. Prick all over the base with a fork and place in the freezer for 5 mins to rest.
Bake for approx 15 mins or until crisp and golden. Remove from the oven and carefully trim off excess pastry. Remove from the tin and remove the base. Place on a serving plate and set aside to cool.
Meanwhile, use an electric mixer to beat the ricotta, goats cheese and icing sugar until smooth.
In a small saucepan, place butter, brown sugar and cream. Cook over low heat, stirring for about 5 mins or until melted and combined. Set aside to cool slightly.
Spoon the ricotta mixture into the pastry case and use the back of a spoon to smooth the surface. Layer the banana slices, overlapping slightly, over the top. Drizzle the caramel sauce over the top. Sprinkle with the nuts and serve immediately with a little more of the sauce if desired.
SPRING BERRY TART1 cup (150g) plain flour
2 tblsp caster sugar, plus 1/3 cup (75g) extra
90g cold, unsalted butter, chopped
2 – 3 tblsp iced water
1 ¾ cups (350g) low fat ricotta
¼ cup (60ml) light cream
2 eggs
grated rind of 1 orange
250g punnet strawberries, hulled
125g punnet blueberries
raspberries
Process flour, 2 tblsp caster sugar and butter in a food processor until mixture resembles breadcrumbs. With motor running, gradually add iced water, until a ball forms. Turn out onto a floured surface and knead lightly until smooth. Wrap in plastic wrap and chill for 30 mins.
Preheat oven 180c or 160c fan forced. Lightly grease a 23cm pie or flan dish. Pat dough into a flat disc on a lightly floured surface and roll out to 3mm thick. Use to line prepared dish and trim edges. Chill for 15 mins.
Line pastry shell with baking paper and fill with weights. Bake for 15 mins. Remove weights and bake for another 10 mins.
Meanwhile, use an electric mixer to beat ricotta, cream, extra sugar, eggs and orange rind until just smooth. Pour into pastry shell and bake for 30 mins, until set. Remove from oven and cool. Chill until cold.
Just before serving, arrange fruit over tart.
