Chocolate Mousse Tart light fluffy and irresistible. I’m sharing my favourite tart recipe with you. I love it so much, and so will you. Don’t tell anyone about it though it’s our secret.
I’ve been making it for years and I can promise you it’s better than any Chocolate tart you have EVA made. That’s because it is light and airy and so very chocolate mousse like.
So what’s the trick?. That’s an easy question. The beating of the egg and sugar till fluffy and light and the folding in of the chocolate. It’s like making chocolate mousse. And that’s just what it is!
Next, make it with gorgeous dark chocolate. Chocolate. (don’t make me have the couverture chocolate talk with you….. now, I’ll shut up). Pretty much every supermarket has proper cocoa butter based chocolate these days. so get that. Make sure it is dark…like 70 % or nothing less that about 64% at least. The dark chocolate and the lovely fluffy interior make it feel a lot less sweet. Just like a chocolate mousse only cooked. This is the chocolate tart that stays in everyone’s memory.
You know you don’t even have to decorate it at all. It’s absolutely the best served just as it is. Just let it cool down. I always try to serve it the same day or if not I try not to refrigerate so the texture stays velvety and moussey. Hey but that’s me.
Now this thing I am going to tell you may just change the game for you, or at least give you another option. You can make this tart filling mixture and pour it into a shallow dish and cook it with out pastry at all. Or in fact you could also pour it into a baked crumb crust base. Gah, I know. Endless choices.
The baked chocolate filling with out crust. Do you call that crust-less tart?
I’ve decorated the last one I made with a milk chocolate ganache and some freeze dried raspberries. I was making it for my next door neighbour and he is rather fond of milk chocolate. I usually give it a dark chocolate ganache coating if at all, cause I like that best. My obsession dark smokey chocolate.
But it just goes to show you anything goes……so do you want to give it a go. Please, let me know how you get on with your pastry skills.
Here a couple of hints and tips when making Chocolate Mousse tart.
- The better the chocolate the better the tart. Chocolate isn’t cheap );
- Beat the eggs and sugar till light and frothy. This gives the mousse it’s fluffy airy texture
- Don’t add the melted butter/ chocolate mixture to the eggs when it is too hot
- Fold the two mixtures together. Fold
- Always use a pre-baked tart shell ( get the recipe and instructions HERE)
- Turn the oven temperature down after baking the pastry. The mousse needs to cook slowly
- Take it out of the oven when it still has a wobble. It’s a bit like a cheesecake and is best under-cooked rather than overcooked.
- Ganache the top or not. It will still be the best tart you have ever tasted.
- 300 gm plain flour
- 150 gm butter unsalted
- 50 gm caster sugar
- 1 pinch salt
- 1 Egg
- 100 ml milk or enough to measure up to 100 when mixed with the egg.
- 300 gm chocolate 70%, chopped
- 200 gm butter unsalted chopped
- 2 whole eggs large
- 2 whole yolks keep the whites for something else
- 125 gm caster sugar
- 100 ml cream thickened or 35% butter fat
- 50 gm chocolate dark or milk chopped
- 1 Tablespoon glucose syrup optional