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White chocolate lemon mousse cups
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Prep Time:
130 minutes
Cook Time:
12 minutes
Total Time:
142 minutes
White chocolate and lemon curd filled tartlets: a burst of irresistible sweetness for dessert!
Ingredients:
  • 125g butter, chopped, at room temperature
  • 4.40 gm vanilla extract
  • 130g (3/4 cup) almond meal
  • 150g (1 cup) plain flour
  • 180g white chocolate melts, coarsely chopped
  • 300ml thickened cream
  • 175g (1/2 cup) store-bought lemon curd, plus extra, to drizzle
  • Edible flowers, to serve
  • Icing sugar, to serve (see notes)
Instructions:
  • Preheat the oven to 180C/160C fan forced and grease 2 x 12-hole round-bottomed patty pans. In a bowl, beat the butter and sugar with electric beaters until pale and creamy. Mix in the vanilla and almond meal. Add the flour and mix with a flat-bladed knife until clumps of dough form. Gather the dough into a ball.
  • Take level tablespoonfuls of dough and shape them into balls before gently flattening them. Put the balls into the prepared pan and press them out towards the edges. Bake for 8 minutes, then cover loosely with foil and bake for another 4 minutes until they turn light golden. Remove the foil and use the end of a rolling pin to press down the puffed-up pastry. Let them cool in the pans for 5 minutes before moving them to a wire rack to cool completely.
  • In a heatproof bowl, gently melt together the chocolate and cream over a double boiler. Stir until smooth. Chill in the fridge for 1 1/2 hours until thickened like cream. Use electric beaters to whip until firm peaks form.
  • Spoon lemon curd into chocolate mixture without stirring. Transfer mixture to piping bag with 1.5cm fluted nozzle. Pipe into tart shells, drizzle with extra lemon curd. Decorate with edible flowers and dust with icing sugar before serving.

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