Smooth and airy durian mousse served in crisp tart shells, combining the iconic aroma of durian with a subtle sweetness. A delicate dessert that balances tropical flavors with a light, creamy texture.
1. Preheat oven to 170°C (340°F). 2. Mix flour and powdered sugar in a bowl. 3. Rub in cold butter until mixture resembles breadcrumbs. 4. Add egg yolk and mix to form dough. Chill for 15 minutes. 5. Roll out dough and press into small tartlet molds. 6. Bake tart shells for 12-15 minutes until golden. Cool completely. 7. Soften gelatin in warm water and set aside. 8. Whip heavy cream with sugar until soft peaks form. 9. Blend durian pulp until smooth. 10. Warm gelatin gently until melted, then mix into durian pulp. 11. Fold whipped cream into durian mixture gently to keep airiness. 12. Spoon mousse into cooled tart shells. 13. Chill tartlets in fridge for at least 2 hours before serving.
For Tart Shells: - 40g all-purpose flour - 15g powdered sugar - 20g unsalted butter (cold, cubed) - 1 egg yolk For Durian Mousse: - 80g fresh durian pulp - 50ml heavy cream - 15g sugar - 1 tsp gelatin powder - 1 tbsp warm water
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