Chocolate Mousse Tart Recipe
Thechocolate mousse tart is made from a chocolate chip cookie dough and is filled with creamy chocolate mousse.
Makes 12 tarts
Chocolate Chip Cookie Tart
3/4 butter, at room temperature
1/2 cup brown sugar, loosely packed
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3 cups cake flour
1/2 teaspoon salt
1/2 cup small chocolate chunks, (cut from a large chunk of chocolate)
or mini chocolate chips
1 3/4 cups dark bittersweet or semisweet chocolate, finely chopped & melted
1/3 cup granulated sugar
4 large egg yolks
2 cups heavy cream
2 Tablespoons granulated sugar
Garnish *Optional, fresh raspberries
Chocolate Chip Cookie Tart
Using an electric mixer, beat the butter, sugars, vanilla and egg in a mixing bowl, until creamy and well combined.
Stir the salt into the flour.
Mix the flour mixture into the wet mixture, with the electric mixer,
adding a little at a time.
It will form a sticky dough.
Use a wooden spoon to stir in the chocolate pieces.
Form the dough into a ball and wrap with plastic wrap.
Put into the refrigerator for 2 hours.
Preheat oven to 375°F.
Grease a 12 hole muffin tin with butter.
Remove the chilled dough from the refrigerator.
Divide the dough into 12 pieces the same size.
Roll the piece into a ball, then pat it out to make a circle. Press the circle into one of the muffin holes and pat on the bottom and up the sides as evenly as you can. Repeat until you have all the dough used up.
The size of the tins will determine how many tarts you will make.
You use own judgement to make sure the shells are a nice size.
Don’t make them too thick. Prick each bottom with a fork several times to try to keep them from expanding too high. Make as many tart shells as you have dough for.
Place the tarts into the preheated oven and bake about 10-12 minutes or until golden brown.
Remove from the oven and place onto a cooling rack.
When the tart shells have cooled enough, run a knife around the outside edge and lift the tarts out.
Do do when the are hot or they will break.
Once they cool to room temperature, put the tarts onto a serving plate and into the refrigerator to cool more before piping in the mousse.
Place the chocolate into the top of a double boiler and melt the chocolate over low heat. Set aside to cool.
Combine 1/3 cup sugar with the egg yolks in the top of a double boiler and whisk the mixture for 3 minutes, or until it is fluffy, smooth, and doubled in volume. Add the melted chocolate to the mixture and stir to combine.
Pour the heavy cream into a chilled mixing bowl, add the sugar and using an electric mixer on medium to high speed beat for a minutes until firm peaks form.
Gently fold the whipped cream into the chocolate mixture and mix until incorporated. Put chocolate mousse into a piping bag and chill for an hour to set enough to pipe into the cooled tarts.
Garnish with fresh raspberries if desired.