Britannia News

Apple Tart & Milk Chocolate Mousse

Apple Tart & Milk Chocolate Mousse


Tart Shell – Sweet shortcrust pastry

200g Plain Flour

100g Butter

50g Water

1g Salt

25g Caster sugar

15g Egg Yolk


  1. Rub butter and flour together until it resembles a breadcrumb texture
  2. Add water, salt, sugar and egg yolk and mix into a dough
  3. Knead lightly twice, checking for a smooth dough, all butter incorporated.
  4. Rest for a minimum of 2 hours, or overnight, before rolling.
  5. Roll the dough thin, and cut discs with 10cm cutter
  6. Grease tart rings with butter and line the rings with the cut out dough.
  7. Prick with folk or blind bake
  8. Bake for 15 mins at 170c

Caramelise Apples

12 Braeburn apples

300 Sugar

150 Water


  1. Remove skin from the apples and slice into thin layers
  2. Arrange apples flat on a baking tray
  3. Place sugar and water in a bowl and heat until water boils
  4. Caramelise the sugar to a nice dark brown colour
  5. Once at the desired dark brown colour, pour over apples
  6. Bake apples at 160c, until nice and soft. Around 20mins should do.


Milk Chocolate Mousse

Crème anglaise

185g Milk

185g Cream (Whipping Cream 35% fat)

73g Egg Yolk

73g Caster sugar


  1. Mix sugar and egg yolk until pale yellow. Do not beat
  2. Bring cream and milk to the boil and pour over eggs and sugar slowly, while constantly whisking to avoid scrambling the eggs.
  3. Pour mixture back into pan and cook until 82-84c, then remove from heat immediately.
  4. Strain mixture

Milk Chocolate Mousse

300g Crème Anglaise

450g Whipping Cream

500g Milk Chocolate

7g Gelatine

35g Water (cold)


  1. Hydrate the gelatine with cold water
  2. Melt milk chocolate and make emulsion with crème anglaise. While hot, add gelatine
  3. Lightly whip the cream and fold into milk chocolate emulsion when temperature is around 45c. Add small amounts at a time
  4. Pipe mouse into semi dome mould and place in freezer. When frozen solid it is ready for use.

Clear Glaze

200g Caster sugar

200g Water

4g Gelatine


  1. Soak gelatine in cold water until hydrated
  2. Bring water and sugar to the boil and dissolve the sugar
  3. Cool to 65c and add gelatine and dissolve
  4. Cool to 20c. Once at this temperature, it is ready for use

Whipped Cream

300g double cream (50% fat)


  1. Whip the cream until thick consistency for piping is achieved. This is best achieved using an electronic mixer, such as a Kitchen Aid.


  1. Cut 8cm discs of the caramelised apples and place them into the tart shells. Pack nice and tight
  2. Use some whipped cream to fill in gaps and level off tart
  3. Demould the milk chocolate mouse and glaze with clear glaze, then place on the centre of the tart
  4. Pipe whipped cream in desired design around edges of tart.
  5. Decorate the top of the mouse with gold leaf.