Happy 4th Advent! Only one week till Christmas-my kids are very excited:) It also looks like we will be having a white Christmas this year, with all the snow squalls we had so far I can say we do have enough snow for the rest of the winter;)
I have not been posting recipes for the last two weeks because I was not feeling so well. First I had a gum graft surgery done which left me with eating only soft foods (pureed foods actually) and then we had the FLU visiting our house…I have been making cookies and posting them on Instagram. That must have been funny to watch me baking, I had one cheek very swollen and when I am on medication I am not really myself;) That might explain why I can not find my measuring cup anymore…
I found this Toblerone Tart recipe in a older German Magazine. I kept a few of those Magazines because they have really nice Christmas/Holiday recipes in it. Toblerone chocolate always brings back one specific memory from my teenage years. When I went to college I had to take the streetcar in Bern, Switzerland. On the way there was a stop at the Tobler Factory. It always smelled so good there…:)
Toblerone was created by Theodor Tobler and his cousin Emil Baumann in Bern, Switzerland, in 1908.
For the dough:
- 1 organic orange, zest
- 125g butter
- 100g sugar
- 1 egg
- 1 egg yolk
- 50g almonds, ground
- 200g flour
- 1/4tsp baking powder
- 2tbsp whipping cream
For the Mousse filling:
- 100g dark chocolate (70% cocoa), chopped
- 200g Toblerone, chopped
- 70g butter
- 300ml whipping cream
- 2 eggs, fresh
- 2tbsp honey, liquid
-Whisk together butter, sugar, egg and orange zest until foamy. Add almonds, flour and baking powder mix well. Wrap in plastic wrap. Refrigerate for 2 hours.
-Preheat oven to 350F/180C. Grease a 28cm tart/pie dish.
-On a floured surface roll out dough. (it is a very soft dough, so I ended up rolling it in the dish). With the rest roll out and cut out stars in different sizes if you have, then place the cookies on a baking sheet lined with parchment paper. Mix together egg yolk and cream and brush cookies. Bake for 5 minutes.
-The tart shell has to bake without the filling. Place a parchment paper on the tart and fill with dried beans/legumes, (or put a slightly smaller dish on the parchment paper). Bake for 15 minutes, Remove paper and beans and bake for another 5 minutes. Let cool.
-In a double boiler melt chocolate, Toblerone and butter. Brush cooled tart with 3 tablespoons of the chocolate mix.
-Whip whipping cream only halfway, not completely stiff. Whisk eggs and honey until foamy.
-Fold chocolate mix and cream gently under the egg/honey mix until well combined. Fill into the tart shell. Refrigerate for 2 hours. Decorate with the star cookies.
(If concerned about the use of uncooked eggs in the filling, it might be possible to leave the eggs out, just using the honey. We have our own chickens, so we have very fresh eggs indeed:)
The filling is perfect for my post surgery diet;) So smooth!!