You may choose to serve the cream and mousse in pretty glasses instead and accompany with my pistachio butter biscuits.
Should you wish to make a large tart instead, like the tart case with at least six layers of filo pastry.
Perfect with a chilled glass of Lanique or the heavenly cocktail below which has been specifically designed to go with this dessert.
Ingredients (serves 4-6)
For the filo tarts
- A small packet of filo pastry
- 50g unsalted butter, melted
For the white chocolate mousse
- 200ml double cream
- 100g white chocolate
- 100g Greek yogurt
- 25g caster sugar
- ½ lemon, zest
For the Napoleon cream
- ½ powder gelatine
- 3 egg yolks
- 15g corn flour
- 250ml full fat milk
- 50g caster sugar
- 80ml double cream
- 1 tsp vanilla
- Pinch of salt
- 2 heaped tbsp good pistachio paste
- Pistachio nibs or whole roasted, crushed pistachios
Method
To make the filo tarts, grease individual tart tins, cut filo to size and place one in each tin. Brush with melted butter again and repeat using filo pieces another 3 times so that you have a total of four filo layers. Bake in a preheated oven at 180 0 C until golden brown, 10-15 minutes. Leave to cool on some kitchen paper.
To make the Napoleon cream, put the gelatine in a small bowl and add 2 tbsp of cold water. Leave the gelatine to bloom.
Next make the custard. In a clean bowl, beat the egg yolks with the cornflour and place the bowl on a folded kitchen towel so that you come to whisk, the bowl will be stable.
In a saucepan, heat the milk, sugar and salt until the sugar is melted and the milk is almost at boiling point. Slowly pour the hot milk over the egg and cornflour mix whisking all the time in order to avoid curdling. Return the whole thing back into the pan and heat while whisking until the custard has thickened and is softly bubbling.
Remove the custard from the heat and break up the bloomed gelatine into it. Leave for a few seconds for the gelatine to melt and whisk it to fully incorporate. Cover the surface of the custard with plastic wrap and put in the fridge for a couple of hours to chill.
While the custard is cooling, make the chocolate mousse.
Break the white chocolate in very small pieces (I cut it with a chef’s knife) and put in a bowl. Put half the double cream in a saucepan and almost bring to the boil. Pour the cream over the white chocolate, leave for 20 seconds and use a whisk to incorporate fully.
In another bowl beat the remaining double cream with the sugar to soft peaks. Add the Greek yogurt and lemon zest and beat for a few more seconds to incorporate everything. Take a spoonful of the yogurt cream and whisk it into the white chocolate to loosen it up. Use a spatula to fold the remaining whipped yogurt cream into the chocolate. Transfer the mousse to a pipping bag.
Finish the Napoleon cream by beating the double cream and folding it into the chilled custard. Reserve 2-3 tbsp of the whipped cream and spoon into pipping bag with a pretty tip.
Transfer half of the Napoleon cream into a clean bowl and add the pistachio paste to it. I think that it looks pretty not fully mixed so that you get a ripple effect.
To serve, spoon the white chocolate mousse and pistachio cream alternatively in the tart cases and top with a little whipped cream and pistachio nibs.
Raspberry Rose Sour:
- 50ml Lanique Spirit of Rose
- 50ml Cranberry
- 20ml fresh lime
- 15ml Simple Syrup
- 5 Fresh Raspberries
Method: Shake all ingredients with ice and fine strain into a coupe glass. If you have it, add a single square ice cube and garnish with edible flowers! If you don’t have a square ice tray, the drink will be cold enough without it and you can still add the pretty flowers!
