Tarte Mousse Chocolat

 2014-10-26 19.41.32
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!
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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.
  1. 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).
  2. Add the egg and beat until fully incorporated.
  3. Sift the flour with a cocoa powder and beat until you get a smooth dough.
  4. Chill for at least 2 hours.
  5. 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.
  6. 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.
  1. Melt the chocolate with butter in a bowl over a simmering water.
  2. Whisk the whole eggs and egg yolks with the sugar until pale and holding soft peeks.
  3. 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:
  1. Pour the filling into a pre-baked tart shell. Be careful as it will be quite full.
  2. Bake it for 5 minutes at 190 C, keeping an eye on it not to burn.
  3. Cool completely before eating. It’s best if you give it some time in the fridge after it’s cooled enough.

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