Menier chocolate mousse and raspberry cream tarts recipe | Sainsbury`s Magazine
Elegant, indulgent and extremely moreish, these tarts are guaranteed to please
Ingredients
- 300g ready-made shortcrust pastry
- plain flour, for dusting
- 100g Menier dark chocolate, broken into pieces
- 40g unsalted butter, softened
- 300ml double cream
- 70g raspberries, roughly crushed
- 1 medium egg white
- 25g caster sugar
- 1 + 1/2 tsp freeze-dried raspberry pieces
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