This is a delicious chocolate dessert which is perfect for a Summer gathering. How can you resist diving in!! The spritz of lime juice freshens the chocolate mousse and brings the whole thing to life. Serves 6.
150g soft or Medjool dates
70g brazil nuts
zest of a lime
6 egg whites
3 egg yolks
a pinch of salt
juice of a half a lime
some raspberries, strawberries, blackcurrants, redcurrants or whatever you fancy
For the base of the tart, line the bottom of a 20cm spring form tin with non stick parchment. Blitz together all the ingredients in a food processor to make a fine breadcrumb-like mixture. Pack the mixture into the base of the prepared tin with your hand – pressing down to make sure it’s solid, and it sticks together. Freeze the base for at least 2 hours.
For the mousse, melt the chocolate gently without stirring – either in a bain marie or in a warm place. Leave to cool a little before stirring in the 3 egg yolks and the lime juice.
Whisk the 6 egg whites with the pinch of salt until they are stiff and you can hold the bowl upside down without them falling on your head! Gently fold the egg whites into the chocolate mixture (not the other way around) and leave to set in the fridge for around 5 hours.
When you’re ready to serve the dessert, remove the base from the tin and take off the parchment paper before spooning and spreading the mousse over the top and covering with the fresh fruit. Serve immediately or keep in the fridge for a bit longer!