Ingredients:

  • 9 oz (250 g) Digestive Biscuits, finely crushed
  • 5 tbsp (70 g) Unsalted Butter, melted
  • 1/4 tsp Salt
  • 16 oz (450 g) Full-Fat Cream Cheese, room temperature
  • 1 cup (120 g) Icing Sugar, sifted
  • Zest of 2 large oranges
  • 1 tbsp (10 g) Gelatin Powder (Unflavoured)
  • 1/4 cup (60 ml) Cold Water
  • 1/4 cup (60 ml) Triple Sec Liqueur
  • 1 1/2 cups (360 ml) Heavy Cream (35% Fat), chilled

Instructions:

  1. Finely crush the biscuits (using a food processor or a rolling pin) until fine crumbs are achieved.
  2. Mix the crushed biscuits and salt thoroughly with the melted butter until the mixture resembles damp sand.
  3. Press the mixture firmly into the base and up the sides of a 9-inch tart tin. Chill in the freezer for 30 minutes to set the base.
  4. Pour the cold water into a small bowl and sprinkle the gelatin powder evenly over the surface. Allow it to sit undisturbed for 5-10 minutes until it sponges and blooms.
  5. Heat the bloomed gelatin gently (microwave for 10-15 seconds or briefly over a double boiler) until it is completely liquid and crystal-clear. Set aside to cool slightly.
  6. In a large bowl, use an electric mixer to beat the room-temperature cream cheese, sifted icing sugar, and orange zest until completely smooth and lump-free (about 2 minutes).
  7. Gradually beat in the Triple Sec liqueur until fully combined.
  8. Slowly pour the slightly cooled, melted gelatin into the cream cheese mixture while the mixer is running on low speed. Mix until just incorporated.
  9. In a separate, chilled bowl, whip the heavy cream until soft peaks form.
  10. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three additions, using a cutting and lifting motion to avoid deflating the mousse.
  11. Pour the mousse filling evenly over the chilled biscuit base and smooth the top with a spatula.
  12. Refrigerate for a minimum of 4 hours, or ideally overnight, until the mousse is firm and fully set.
  13. Carefully remove the tart from the tin before serving, garnishing with fresh orange segments or icing sugar if desired.