Chocolate Mousse tart
Chocolate Mousse Tart
This is a light airy chocolate tart like none you have ever tasted. The filling is so good you can eat it baked all by itself.
Chocolate Mousse tart
Chocolate Mousse Tart
This is a light airy chocolate tart like none you have ever tasted. The filling is so good you can eat it baked all by itself.
  • 300gm plain flour
  • 150gm butterunsalted
  • 50gm caster sugar
  • 1pinch salt
  • 1 Egg
  • 100ml milkor enough to measure up to 100 when mixed with the egg.
Chocolate mousse Filling
  • 300gm chocolate 70%, chopped
  • 200gm butterunsalted chopped
  • 2whole eggslarge
  • 2whole yolkskeep the whites for something else
  • 125gm caster sugar
  • 100ml creamthickened or 35% butter fat
  • 50gm chocolatedark or milk chopped
  • 1Tablespoon glucose syrupoptional
  1. You will need a 24 cm / 10 in removable bottom tart case approximately 4 cm / 1.5 inches deep. Set the oven Oven to 180 C/ 350 F for the pastry then turn down to 160 C/ 320 F for the chocolate filling.
  2. Put the flour, sugar, butter and salt into the bowl of the food processor and blitz till it resembles fine breadcrumbs,
  3. Mix the egg and milk till it measures up to 100 ml
  4. Pour it into the food processor and mix till the dough comes together and forms a ball then turn off and empty onto the bench.
  5. Push the dough together. ( If you feel it is too dry, wet your hands and push together. This should add enough moisture to push it together. This in all likelihood will not happen.)
  6. Flatten into a disc, wrap in plastic and refrigerate for at least 30 minutes ( or up to 2 days). When ready to roll, take it out of the fridge and let sit for 10 minutes then, sprinkle a bench with a little flour. Start rolling from the middle outwards turning and moving so it doesn’t stick. You don’t need lots of flour. Run your knife under the pastry and turn. Roll out to the size you need. Then fold in half and lift into your tin. Try to make sure the pastry is not too thick. Thinner pastry is much better.
  7. Push into the corners of the tin and trim around the edges. Pop this back into the fridge to chill for 30 minutes or up to 2 days covered.
  8. When ready to bake put onto a tray and fill with paper and baking beans. Bake for 15 minutes or until the pastry is starting to set and cook. The edges will be a little browner than the middle. remove the baking paper and beans ( check for splits and repair if necessary with a spare piece of pastry).
  9. Return to the oven again for 15 minutes or until the middle of the tart case is cooked and golden.
  10. Take out and cool then trim the edges. Cut outwards with a sharp paring knife.
  11. Your pastry is now ready to fill.
Chocolate Mousse Filling
  1. Put the butter and 300 gm of chocolate into a heat proof bowl and melt over a double boiler or in the microwave in short 30 second bursts stirring frequently. It doesn’t need to get too hot
  2. In another bowl beat the eggs and yolks with the sugar till white and doubled in volume. Fold the just warm chocolate mixture into the egg mixture in two short batches. Fold gently. Pour the mousse into the prepared tart case. There should be plenty of mixture to fill it. It won’t rise at all so you can fill it close to the top of the pastry.
  3. Bake for 20 minutes and then test. Give the tart case a bit of a wobble. It should be just wobbly but not liquid. It can take up to an additional 10 minutes depending on your oven. It will continue to cook a little and firm up a little once taken out.
  4. Cool on a rack. To make the ganache: Put the cream and glucose into a jug and heat in the microwave till hot but not boiling. Stir well and pour over the chopped chocolate and stir till the chocolate is melted. Sit for a couple of minutes an then spread over the top of the cooled tart.