Blackberry Goat Cheese Mousse Tart

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This fresh goat cheese mousse tart with blackberries and a buttery wholegrain cookie crust, adapted from 'Pastry' by master chef Michel Roux, is so deliciously light and fruity. The mousse is sweetened with pure stevia syrup, but feel free to swap out and use raw sugar or maple syrup instead.

Crust (adapted from 'Pastry' by Michel Roux)	Blackberry Goat Cheese Mousse
250 g Einkorn berries, ground into flour 125 g Butter, cut into small pieces and slightly softened 1 Medium egg 1 tsp Maple syrup 2 g Salt 30 ml Cold water	12 g sachet Gelatine granules 5 tbsp Cold water 350 g Blackberries, frozen or fresh 2 tbsp Stevia syrup, plain 150 g Fresh goat cheese 1/2 tsp Vanilla powder 150 g Heavy cream

Heap the flour on the counter and make a well. Put the butter, egg, maple syrup and salt in the middle. With your fingertips, mix the ingredients in the well.
Now little by little, draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix it in until the dough begins to hold together.
Using the palm of your hand, push the dough away from you 4 or 5 times until it is smooth. Roll the dough into a ball, wrap in plastic wrap, and chill for an hour.
Roll out the dough to a 3 mm thickness and line a loose-bottomed oblong tart pan, measuring 35x11x2.5 cm and a 12 cm round pan. Chill for about 20 minutes.
Preheat the oven to 190C/375F. Prick the pastry shell bases. Line the shells with baking paper and fill with a layer of dried beans to weigh the dough down and prevent it from rising unevenly.
Bake the shells blind for 18-20 minutes. Lower the oven setting to 170C/340F. Remove the beans and paper and return the shells to the oven for about 8 minutes. Remove and leave in the pans to cool completely before using for the filling.
Soak the gelatine granules in water in a bowl for 5 minutes. Warm up the frozen blackberries and stevia syrup in a saucepan over low heat until the berries are thawed. Don't let the mixture boil. Puree the mixture and pass through a fine sieve. Now add the soaked gelatine in the warm berry mixture and stir until dissolved. Set aside and allow the mixture to cool to room temperature.
Add fresh goat cheese and vanilla powder. Mix until well combined. Cover with plastic wrap. Refrigerate for 30 to 45 minutes, or until starting to set.
Whip the heavy cream lightly to soft peaks, then fold it into the berry mixture. Pour into the crust bases and leave to chill for 4 hours or overnight, until set. Garnish the tart with fresh blackberries,edible flowers and lemon balm leaves.

Blackberry Goat Cheese Mousse Tart

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