Oat Tartlets
Oat Tartlets with Candied Whiskey Chocolate Mousse and Raspberries
Oat Tartlets
75g oats
50g plain flour
75g soft brown sugar
50g butter
1 teaspoon honey
1 egg yolk
Place the oats, flour and butter in a bowl and rub the butter until fully incorporated. Add the honey, egg yolk and sugar and mix to a dough.
Butter a 12 hole tart tin and set oven to 180oc.
Roll out a ball of the mixture, flatten it (use damp hands for this) and press into the tin. Repeat with remaining mix.
Bake for 15 minutes or until crisp. Cool slightly and pop out of the tin with a knife.
Candied Whiskey Chocolate Mousse
75g castor sugar
50ml whiskey
250g mascarpone
150ml double cream
100g chopped dark chocolate
2 tablespoons icing sugar
Place the sugar in a pan and cook to a caramel – don’t stir too much as it will crystallize. Add 50ml of boiling water and the whiskey and cook to a syrup. Add 50ml of the cream, bring to the boil and add the chocolate. Remove from heat and stir until melted. Cool slightly.
Whisk the mascarpone, remaining cream and icing sugar together and fold in the chocolate mixture.
Place in a piping bag and pipe into the oat tartlets.
Garnish with raspberries and serve.
