strawberry sesame tart with a caramelised white chocolate mousse

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I don't like strawberry jam. I don't like strawberry ice cream. I also don't like strawberry mousse, but I love this strawberry tart! the sweet taste of these berries togheter with the tangy, minty syrup and the richness of the caramelised white chocolate is a dream. Last month I spent three weeks travelling around and while I was in Copenhagen [what a great city and so many lovely design pieces!] I spoiled myself with an incredible dessert on my last day. As I had to keep an eye on the amount of money I spent, decisions like a new ring or a fancy lunch were very common :) So a crunchy and spicy lemongrass bánh mì sandwich from the Torvehallerne was my dinner before I walked in the warming eventing light to the restaurant Paté Paté. A crowed place with an cool interior, super friendly stuff and a great atmosphere. A seat at the bar, lot of chatting around and a plate of deliciousness in front of me. To be more precise: a crème anglaise with roasted white chocolate & macadamia crumble and a sour sweet rhubarb compote. While enjoying this dessert i knew i had to create somehing with caramelised chocolate and some kind of juicy fruit.

Here you have the result and I strongly recommend to try it out - you will be amazed by this combination of flavours and textures in your mouth! ;)

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RECIPE

the caramelised white chocolate mousse:

_ 60g good quality white chocolate [at least 30 percent cacao butter]

_ 40ml cream

_ 10g butter

preheat the oven to 120°C and roughly chop the chocolate. place it in a baking dish and put it in the oven. every then minutes give it a good stir and make sure that the chocolate on the edges doesn't burn. after 45 to 60 minutes you should end up with a beautiful browned chocolate - don't worry if it isn't smooth - just stir it or put it through a sieve.

while still hot add the cream and butter. then refrigerate it for 10-15 minutes but it is very important that it doesn't get too stiff, otherwise you will struggle to beat it to a fluffy consistency. as soon as it is thick enough beat it with a hand mixer till airy and lighter in color - set aside [leave it at room temperature]

for the crust:

_ 40g flour

_ 15g black sesame. roasted and crushed in a pestle and mortar

_ 20g cold butter

_ 10g icing sugar

_ pinch salt

_ water

grease a little tart form and combine the dry ingredients. rub the butter with your fingertips into the flour mixture until you have a consistency like bread crumbs. now add teaspoons of water until it forms a dough. wrap it in cling film and refrigerate it for half an hour. meanwhile prep the syrup.

the mint syrup:

_ 10ml lemon juice

_ 10ml lime juice

_ 20ml water

_ 1tsp rose water

_ 15g brown sugar

_ 6 leaves fresh mint

stir the ingredients togheter in a pan and bring it to boil. let it simmer until it's syrupy, then pour it through a sieve and set it aside.

_a handful fresh strawberries, sliced

to assemble the tart distribute the mousse on the crust, top it with the strawberries and drizzle it with the syrup. bon appétit!

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