Product Used
San Antonio

For the pasta:

  • 2 cups San Antonio Tres Estrellas® Wheat Flour
  • 2 Eggs
  • 3.52 oz Butter
  • 2 cups Sugar
  • 2 tbsps Baking powder
  • 5.29 oz baking beans
  • Butter and flour the pan

For the dark chocolate mousse:

  • 1/2 liter Milk
  • 1 sachet of Tres Estrellas® Chocolate Flavored Atole.
  • 3.52 oz melted dark chocolate
  • 0.52 oz of gelatin
  • 50 ml Water

For the white chocolate mousse:

  • 1/2 cup Cream
  • 1/2 liter Milk
  • 3.52 oz melted white chocolate
  • 0.52 oz hydrated gelatin
  • 4.23 oz blackberries
How To Make It
  • Grease and flour the pan. Preheat oven to 350º F.
  • Mix the San Antonio Tres Estrellas® Wheat Flour, eggs and butter. Add the sugar and baking powder; combine well and cover the entire pan with the pastry mixture.
  • Poke holes in the mixture with a fork, cover with foil and place the baking beans on top. Bake for 20 minutes, then remove the paper and beans. Finish cooking until golden brown, being careful not to burn it.
  • For the dark chocolate mousse, boil the milk, add the sachet of Atole Tres Estrellas® flour, the dark chocolate and the hydrated gelatin with the 50 ml of water. Pour this mixture over the pastry base and refrigerate until it sets.
  • For the white chocolate mousse, add the cream to the milk and heat in a saucepan, bringing to a simmer; remove from the heat and add the chocolate. Add the hydrated gelatin, pour this mixture over the dark chocolate and let it set.
  • Once set, decorate with blackberries and melted dark chocolate.