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Jasmine Honey Mousse Tarts Recipe

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Delight in these elegant Jasmine Honey Mousse Tarts featuring a crisp pastry shell filled with a light, aromatic jasmine tea mousse sweetened with honey, topped with a delicate honey gelée and garnished with edible flowers. Perfect for a refined dessert or a special tea-time treat.

Ingredients

Scale

Tart Shell

  • 100g all-purpose flour
  • 50g unsalted butter, cold
  • 30g powdered sugar
  • 1 large egg yolk

Jasmine Mousse

  • 1 cup jasmine tea (brewed and steeped for 10 minutes)
  • 2 teaspoons powdered gelatin
  • 300ml heavy cream
  • 50g honey

Honey Gelée and Garnish

  • Additional honey for gelée (amount not specified, estimated 2 tablespoons mixed with gelatin)
  • Edible flowers for garnish (optional)

Instructions

  1. Prepare the Tart Shells: Combine the all-purpose flour, cold unsalted butter, powdered sugar, and egg yolk to form a pastry dough. Roll out the dough and line tart molds, then bake in a preheated oven at 180°C (350°F) until golden brown, approximately 15-20 minutes. Let the shells cool completely before filling.
  2. Brew Jasmine Tea: Brew 1 cup of jasmine tea and allow it to steep for about 10 minutes to extract full flavor. Strain if necessary and set aside.
  3. Bloom Gelatin: In a small bowl, sprinkle 2 teaspoons of powdered gelatin over a portion of the warm jasmine tea and let it bloom for 5-10 minutes until fully absorbed and gelatin is softened.
  4. Whip the Cream: In a separate chilled bowl, whip 300ml heavy cream until soft peaks form, ensuring the cream is light and fluffy but not over-whipped.
  5. Combine Mousse Mixture: Gently warm the gelatin-infused jasmine tea mixture to dissolve the gelatin completely if needed, then mix in 50g honey until fully incorporated. Carefully fold the whipped cream into the jasmine-honey mixture to create a smooth mousse.
  6. Fill Tart Shells: Spoon the jasmine honey mousse into the cooled tart shells evenly. Place the filled tarts in the refrigerator and chill until the mousse has set, at least 2 hours.
  7. Prepare Honey Gelée: Mix additional honey (approximately 2 tablespoons) with a small amount of gelatin (about 1 teaspoon) and warm gently until the gelatin is dissolved. Allow this gelée mixture to cool to room temperature but not fully set.
  8. Top and Chill: Carefully pour the honey gelée over the set mousse in each tart, then refrigerate again for at least 1 hour to allow the gelée to firm up.
  9. Garnish and Serve: Before serving, garnish tarts with finely crushed edible flowers or drizzle with extra honey for an added touch of sweetness and decoration.

Notes

  • Ensure the tart shells are completely cooled before filling to avoid melting the mousse.
  • Bloom gelatin in cold or room temperature liquid first to avoid clumping.
  • Gently fold whipped cream to keep the mousse light and airy.
  • If edible flowers are unavailable, a light drizzle of honey or a sprinkle of finely crushed pistachios can be alternate garnishes.
  • Use fresh heavy cream for best whipping results.
  • Allow sufficient chilling time for mousse and gelée to set properly.

Keywords: Jasmine Honey Mousse Tarts, jasmine tea dessert, honey mousse, baked tart, elegant dessert, edible flowers

Find it online: https://todayfoodrecipe.com/jasmine-honey-mousse-tarts-recipe/