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Persimmon Chocolate Mousse tart

Chocolate Persimmon Mousse tart

This is a luxurious tart that is so beautiful with sliced persimmons on top. The pastry is an easy push into the tin and bake type. Australian cups are used.
Servings 12


  • 225 gm plain flour 1 1/2 cups
  • 80 gm brown sugar
  • 125 gm butter, melted

Mousse filling

  • 4 whole eggs
  • 300 gm dark chocolate
  • 200 gm butter
  • 125 gm sugar
  • 1 persimmons sliced
  • 1/4 cup apricot jam
  • 40 ml hot water


  • You will need a 12x 9" or 23 x 23 cm square pan or a 10" or 23-25 cm round cake pan, greased and lined with baking paper. Preheat oven to 160 C 180 C / 350 F
  • Put the flour and brown sugar into a food processor and whizz to combine. Add the melted butter and process till just combined. Tip in to the tin and push over the bottom. Chill for 5 minutes before baking till golden . You can also mix this in a bowl by hand Approximately 15 minutes.
  • Turn the oven down to 150 C
  • Melt the butter and chocolate together and stand aside.
  • Use a mixer or hand mixer to beat the 4 eggs till light and white and fluffy. Once they are ready fold the eggs through the butter chocolate mix by hand.
  • Pour over the baked base and return to the oven for 15- 20 minutes. The chocolate should be set on top but still soft and giving to touch. If it is very wobbly bake at 5 minute intervals for another 5-10 minutes.
  • Cool and chill. Remove from the fridge 1/2 hour before you eat it. Or eat it straight from the oven.
  • Before eating paint gently with apricot jam mixed with 1-2 tablespoons of hot water. Slice the persimmon and decorate the top.


This is a soft mousse tart. The mousse is formed when beating the eggs and sugar. So beat those eggs and sugar till very light in colour and doubled in volume
Make sure you fold the butter and chocolate through just like making a mousse.
PROMISE. you will love this