No-Bake / Fruit Honey Jelly Mousse Tart Recipe / Honey Mousse Cream / Cup Measure

● Ingredients
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
(Chocolate is minced, flour is before sieving)

● Tart finished size [ 23.5cm (top diameter)* 22cm (bottom diameter)*3cm (height) ]

♥ Fruit Honey Jelly Mousse Tart
[ 23.5cm (top diameter)* 22cm (bottom diameter)*3cm (height) ]

110g Graham Cookies (Small Size – 30 pcs)
20 g sugar ( 1 Tbsp + 2 tsp )
65 g unsalted butter ( 1/4 cup + 2 tsp )

♥ Honey Mousse Cream
( Mold size : 18cm )

1 yolk
35g honey ( 1 Tbsp + 2 tsp ) - (can be replaced with 25g sugar)
70g milk ( 1/4 cup + 2 tsp )
3ml milk liqueur or vanilla extract

40g white chocolate ( 1/4 cup )

5 g powdered gelatin ( 1 tsp + 1/2 tsp )
25 g water ( 1 Tbsp + 2 tsp )

120g heavy cream ( 1/2 cup )

♥ Honey Lemon Jelly
35g sugar ( 3 Tbsp )
75g honey ( 3 Tbsp + 1 tsp ) - (can be replaced with 50g sugar)
250g water ( 1 cup + 1 tsp )

25 g powdered gelatin ( 3 Tbsp )
125g water ( 1/2 cup + 1 tsp )

20g lemon juice (1 Tbsp + 1 tsp)

♥ Used fruits
Apple Mango, Cherry, Kiwi,
Orange (or tangerine) - peel, if desired.
Green Grape, Red Grape, Blueberry
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