A Flock of Flavor: Crafting a Sheep Orange Milk Tea Mousse Tart

Greetings, fellow food aficionados! Today, we embark on a delightful culinary adventure inspired by a charming recipe we discovered at Cotta. Get ready to create a Sheep Orange Milk Tea Mousse Tart that's not only visually adorable but also a heavenly treat for your taste buds. This whimsical dessert combines the zesty appeal of oranges with the comforting notes of milk tea, all encased in a fluffy mousse and nestled in a crispy tart shell. Let's dive into this creative and delicious endeavor step by step.


For the Tart Shell:

- 1 1/2 cups all-purpose flour

- 1/2 cup unsalted butter, cold and cubed

- 1/4 cup granulated sugar

- A pinch of salt

- 1 egg yolk

- 2 tablespoons ice-cold water

For the Orange Milk Tea Mousse:

- 1 cup milk

- 2 tablespoons black tea leaves or 2 tea bags

- Zest of 1 orange

- 1/2 cup orange juice, freshly squeezed

- 1/4 cup granulated sugar

- 1 envelope (about 2 1/4 teaspoons) unflavored gelatin

- 2 cups heavy cream

For the Sheep Decorations:

- White chocolate, melted

- Dark chocolate, melted

- Black food coloring (gel or powdered)


1. Prepare the Tart Shell:

- In a food processor, combine the flour, cold cubed butter, granulated sugar, and a pinch of salt. Pulse until the mixture resembles coarse crumbs.

- Add the egg yolk and ice-cold water. Pulse until the dough starts to come together.

- Turn the dough out onto a clean surface and knead it briefly to form a smooth ball.

- Flatten the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.

2. Roll and Shape the Tart Shell:

- Preheat your oven to 350°F (175°C).

- Roll out the chilled dough on a floured surface to fit your tart pan.

- Carefully transfer the dough to the tart pan, pressing it into the edges and trimming any excess.

- Prick the bottom of the tart shell with a fork and place parchment paper and pie weights (or dried beans) on top.

- Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes or until golden brown.

- Allow the tart shell to cool completely.

3. Make the Orange Milk Tea Mousse:

- In a saucepan, warm the milk until it's hot but not boiling. Remove from heat and add the black tea leaves or tea bags. Let it steep for 5 minutes, then strain to remove the tea leaves or bags.

- Return the infused milk to the saucepan, add the orange zest, orange juice, and granulated sugar. Heat it gently until the sugar dissolves.

- In a separate small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it sit for a few minutes to bloom.

- Pour the bloomed gelatin into the warm milk mixture and stir until fully dissolved. Let it cool to room temperature.

- Whip the heavy cream until stiff peaks form.

- Gently fold the whipped cream into the cooled milk tea mixture.

4. Assemble the Tart:

- Pour the Orange Milk Tea Mousse into the cooled tart shell. Smooth the top with a spatula.

- Refrigerate the tart for at least 4 hours, or until the mousse is set.

5. Create the Sheep Decorations:

- Melt the white chocolate and dark chocolate separately.

- Using a sheep-shaped cookie cutter or a template, create sheep shapes with the melted white chocolate on parchment paper.

- Once the white chocolate sheep have set, use the melted dark chocolate and a toothpick to add eyes and legs to your sheep. You can also use a small amount of black food coloring for the eyes.

6. Decorate and Serve:

- Carefully place the chocolate sheep on top of the mousse tart.

- Slice your Sheep Orange Milk Tea Mousse Tart and serve it to your delighted guests. Watch their faces light up at the sight of these adorable edible sheep!

There you have it, a whimsical and utterly delectable Sheep Orange Milk Tea Mousse Tart. It's a delightful fusion of flavors and a feast for both the eyes and the taste buds. Enjoy crafting this edible work of art and sharing it with loved ones! 🐑🍊🍵