To make this tart you will need:
For the pastry:
- 90 grams rye flour
- 90 grams rice flour
- 35 grams grape sugar
- 35 grams icing sugar (non refined icing sugar)1 tea spoon bourbon vanilla powder
- (you could also use 70 grams of one type of sugar)
- 1 tea spoon baking powder
- 90 grams cold butter
- 1 egg (around 50 grams)
Sift the flours with the baking powder in a bowl. Add in the sugar and the vanilla. Make a well and crack the egg in the center. Mix roughly with a fork or a spoon to combine the egg. Add then the butter sliced in small dices and mix well all together. The butter must be really fully mixed. You will end up with a dough that should not be too sticky. If it sticks to your fingers, just add a bit more flour. Wrap it and let it cool in the fridge for about 20 minutes.
Roll out the pastry on a lightly floured work surface to about 3mm thick. Use this to line a 26cm tart tin.
Preheat the oven to 165C (fan) and bake until the pastry is golden, about 15-20 minutes. (You can line the pastry case with baking paper and fill with baking beans.)
During that time, prepare the chocolate mousse following my recipe here.
Let the pastry cool and feel it up to 2/3 with chocolate mousse. Let it set in the fridge for a couple of hours.
Prepare the fruits by carefully washing them. Once the chocolate mousse is nearly set, place the fruits on top of it and let the tart in the fridge for another couple of hours to make sure the mousse is well taken. I have personally let the green to the strawberries and red currant to add a nice touch of coulours, but it make the tart less practical to eat…