Ingredients
Treacle filling
Pecans
1 tsp raspberry jam
Small quantity sweet pastry
Chocolate mousse

For the treacle filling
300g golden syrup
85g fresh white breadcrumbs
60g ground almond
1 whole egg
150ml cream

For the chocolate mousse
200g cream
200g dark chocolate
200g whip cream

Method

Combine all the ingredients together. Roll out the sweet pastry about 0.5cm thick and cut with a round cutter and press it into the mould carefully.

Preheat the oven 180˚C (gas mark 4). Spread the jam into the bottom, spoon the treacle filling and place four to six pecans on top.

Reduce the oven temperature to 150˚C (gas mark 2) and bake for 20 to 30 minutes, depending on the tart size.

For the chocolate mousse

Bring the cream to the boil, pour it on the chocolate and whisk by hands until all the chocolate melts. Set aside to cool down.

Whip the creamuntil soft peaks form, then fold the chocolate mixture into the cream.

Refrigerate for about one-and-a- half hours.

Scoop out the chocolate mousse on to each tart and decorate with gold leaf.

Horace Micallef is a Senior chef de partie The Westin Dragonara Resort, St Julian’s.

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