This tart was decadent, rich and beyond amazing. For really the first time I can say I adapted a recipe and sort of made it my own. Well not really adapted it. I couldn't give myself any credit for that. I simply took a recipe for a tart used the recipe for the pastry and chocolate ganache then took a recipe for chocolate mousse and used that as the filling. The results were perfect. Such a rich dessert that milk is almost needed but in a good way because who doesn't love chocolate?
This was my first attempt at a tart so the crust ended up being a little sticky and I had some trouble getting the tart off the plate. All and all though it was pretty easy.
Sadly I was a little rushed on time and just took some simply snap shots. I wish I could have really taken my time and find a better piece to picture too because the last part I had cut off didn't slice so easily.
This tart really was easy to make and was so incredibly good.
Not to mention you have some chocolate mousse left over to eat right out of the bowl and this is gooooood mousse.
Chocolate Mousse Tart
For chocolate dough
- 8 tbs butter
- 1/2 cup plus 1 tbs of confectioners sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/4 cup unsweetened dutch-process cocoa powder
For chocolate mousse
- 8 oz bittersweet chocolate
- 6 tbs butter (3 oz)
- 3 eggs, separated
- 1 cup cold heavy whipping c ream
- 1/8 tsp salt
For chocolate ganache
- 3 1/2 oz chocolate
- 1/2 cup heavy cream
To make the dough cream the butter and confectioners sugar until combined. Add egg yolks and vanilla, beat until mixed in and smooth. Stir in the flour and cocoa powder until combined. Put dough onto a sheet of plastic wrap and form into a disk. Wrap dough in plastic and chill for about 1 hour.
Preheat the oven to 325 degrees.
Roll the dough out onto a floured surface and roll out until it is a little larger than your tart pan. Shape dough into your tart pan letting the dough rise up the sides. Don't worry if it falls apart just reshape it and mold the dough back into the part that has fallen apart. Chill the tart for 30 min.
Prick the tart with a fork and line with parchment paper. Add pie weights or dried beans on top. Cook the tart for about 15 min then remove parchment paper and cook until it looks dry, about 5 to 10 min.
To make the mousse melt the chocolate and butter over over a bowl that is on top of a sauce pan of simmering water. Stir until smooth.
In a small bowl beat egg yolks with a mixer until thick enough for ribbons to form when poured. Whisk together the egg yolks and melted chocolate.
In another bowl beat cream until stiff peaks form. Then in another bowl beat the egg whites and salt until soft peaks form.
Fold the whipped cream and egg whites into chocolate mixture a little at a time.
Once the tart is cooled transfer the mousse into the tart shell until it fills close to the top. Use your best judgment on amount but remember we still must add the ganache.
Let sit in the fridge until the mousse is firm. Put plastic wrap over the tart while it chills
To make the chocolate ganache heat the cream in a sauce pan. Once thoroughly heated but not boiling, pour over chocolate. Let sit for a min or so to let the chocolate melt then mix until smooth. Pour the ganache over the mousse. Chill until ganache is set.
Then serve your decadent chocolate tart!
Don't forget that milk.
You'll need it.
The dough and the ganache is courtesy of Lottie and Doof.
The mousse recipe is courtesy of Smitten Kitchen