When it comes to chocolate I have quite a unique relationship with it. I need to have chocolate at home. At all times. And I always need to have a very specific amount of a very specific chocolate. It always have to be above 75% cocoa (my favourite is 85%) and there ALWAYS need to be five bars of it at home. It makes my feel good. This way I can always make a chocolate cake and have some to eat if I need to. And contrary to what you may think I don’t eat much chocolate. It’s just one of those things. We all do have our peculiarities.
This week I made a Chocolate Mousse Tart. It’s a bit tricky. As all French recipes it’s quite rich in butter. And that’s not a bad thing at all, but when you make it you have to remember that chocolate has quite some fat on it’s own too. Going for a chocolate with a too high cocoa percentage here might not work so well. I mean it will still be delicious, but when mixing chocolate with the eggs you might get a bit of a grainy texture (and if you do, by no means, eat the tart anyway, taste will be awesome no matter what :)). What you want to get is a light as a mousse filling in a crispy chocolate sweet pastry. It’s like eating a praline with a crispy biscuit. It might not look like much, but oh the mighty flavour it surely has!
Chocolate Mousse Tart
adapted from Christophe Felder
For the Sweet Chocolate Pastry:
- 95 g powdered sugar,
- 30 g ground almonds,
- 150 g butter,
- pinch of salt,
- 1 tsp. vanilla extract,
- 1 egg (at room temperature).
- 225 g flour,
- 15 g unsweetened cocoa powder.
- Sift the sugar into a bowl. Add almonds, butter, salt and vanilla extract. Beat with a wooden spoon until incorporated (or use a paddle attachment of the stand mixer).
- Add the egg and beat until fully incorporated.
- Sift the flour with a cocoa powder and beat until you get a smooth dough.
- Chill for at least 2 hours.
- Roll out the pastry to 2 mm thick (this amount of dough will be enough for 2 tarts, so just freeze the leftover dough for next time) and line the 24 cm round or square tart shape.
- Heat the oven to 170 C. Bake for 15 min in the middle of the oven. Let it cool sloghtly.
For the Chocolate Mousse Filling:
- 290 g chocolate (65% cocoa)
- 200 g butter, diced,
- 2 whole eggs,
- 2 egg yolks,
- 60 g sugar.
- Melt the chocolate with butter in a bowl over a simmering water.
- Whisk the whole eggs and egg yolks with the sugar until pale and holding soft peeks.
- Very gently fold the melted chocolate into the eggs. Do it in 4-5 batches, mixing fully before adding more chocolate (Note: the chocolate will sink to the bottom of the bowl, so make sure you scrape it well from the bottom with a spatula).
Finish the tart:
- Pour the filling into a pre-baked tart shell. Be careful as it will be quite full.
- Bake it for 5 minutes at 190 C, keeping an eye on it not to burn.
- Cool completely before eating. It’s best if you give it some time in the fridge after it’s cooled enough.