Are you ready to impress your friends and family with a dessert that's as elegant as it is delicious? Look no further than this incredible chocolate mousse tart! This recipe combines the rich, velvety texture of homemade chocolate mousse with the satisfying crunch of a perfectly baked tart shell. It's easier to make than you think, making it the perfect showstopper for any occasion, from a romantic dinner to a weekend gathering. Get ready to elevate your dessert game!
Ingredients:
For the Tart Shell:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- 2-4 tablespoons ice water
For the Chocolate Mousse:
- 6 large eggs, separated
- ½ cup granulated sugar
- 1 cup heavy cream, cold
- 6 ounces bittersweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Making the Tart Shell:
- Combine dry ingredients: In a large bowl, whisk together flour, powdered sugar, and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add ice water: Gradually add ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Blind bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden. Let cool completely.
Making the Chocolate Mousse:
- Melt chocolate: Melt the chopped bittersweet chocolate in a double boiler or in a microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- Whip egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue beating until glossy and firm.
- Whip heavy cream: In a separate bowl, whip the cold heavy cream until soft peaks form.
- Combine ingredients: Gently fold the melted chocolate into the whipped cream. In a separate bowl, gently fold the whipped egg yolks into the chocolate mixture. Then, carefully fold in the whipped egg whites in three additions, being careful not to deflate the mixture.
- Add vanilla: Stir in the vanilla extract.
- Fill the tart shell: Pour the chocolate mousse into the cooled tart shell and spread evenly.
- Chill: Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
Tips for Success:
- Use high-quality chocolate for the best flavor.
- Don't overmix the mousse, or it will become dense.
- Make sure your bowls and beaters are clean and dry when whipping the egg whites. Any trace of fat will prevent them from whipping properly.
- For a more intense chocolate flavor, add a tablespoon of cocoa powder to the mousse.
Variations:
- Raspberry Chocolate Mousse Tart: Add a layer of fresh raspberries to the bottom of the tart shell before adding the mousse.
- Salted Caramel Chocolate Mousse Tart: Drizzle salted caramel sauce over the top of the finished tart.
- White Chocolate Mousse Tart: Substitute white chocolate for the bittersweet chocolate.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: 30-35g
- Saturated Fat: 20-25g
- Cholesterol: 150-200mg
- Sugar: 40-50g
- Protein: 5-7g
This decadent chocolate mousse tart is a guaranteed crowd-pleaser. Its elegant appearance and rich flavor make it perfect for special occasions or a simple treat for yourself. Enjoy!