Tag: health

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Scarlett and Tamsin Allen’s almond  tart with berries:RTÉ Today

This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.

Ingredients

Makes 24 mini almond tartlets or 2 x 18cm tarts

110g butter

110g caster sugar

110g ground almond

Method

  1. Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
  2. Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
  3. Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
  4. Or you could make 12 mini tartlets and 1 x 18cm tin.
  5. Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
  6. The larger tart will take 16-18 minutes to cook.
  7. After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
  8. Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.

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Neven’s chocolate mousse cups: Today https://www.rte.ie/lifestyle/recipes/2025

Source: RTE.ie https://search.app/FoopQ

Updated / Tuesday, 16 Dec 2025 16:11

Neven's chocolate mousse cups: Today
Neven’s chocolate mousse cups: Today

Neven Maguire

By Neven Maguire

Celebrity Chef

Ingredients

Who doesn’t like a good chocolate mousse? Light yet delicious, this classic can be made in minutes with just a few ingredients – and it’s perfect for easy entertaining after a long, luxurious meal. Top with whipped cream and chocolate shavings or, for a pretty spectacle, with summer berries and fresh mint leaves.

Serves 4

  • 225g plain chocolate, broken into squares (minimum 55% cocoa solids)
  • 3 eggs
  • 2 tbsp Coole Swan Irish cream liqueur (or use Grand Marnier, whiskey, Malibu or crème de menthe) 300ml cream a selection of berries (such as raspberries, strawberries and pomegranate seeds), to decorate
  • a few sprigs of mint, to decorate
Neven's chocolate mousse cups

Method

  1. Melt the chocolate in a heatproof bowl set over a pan of simmering water.
  2. Whisk the eggs with the liqueur in a separate bowl over a pan of simmering water until double in size.
  3. It is very important to ensure the water does not boil or it will cook the eggs.
  4. Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes.
  5. Meanwhile, whisk the cream in a bowl, fold into the chocolate mixture, then put into stemmed glasses or teacups using a spatula.
  6. Cover with cling film and refrigerate for 2–3 hours or overnight.
  7. Spoon over the berries and add a sprig of mint to serve.

Serve with: This rich, intensely chocolatey dessert not only looks great in glasses but also vintage teacups. It can also be scooped into quenelles. Sometimes I’ll serve it with a couple of thin buttery biscuits for dipping, or perhaps an ice-cold glass of the liqueur I’ve used to flavour the mousse.

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