For the Chocolate Tart Crust:
1 stick butter
2 tbsp sugar
1 egg yolk
3/4 cup flour
1/4 cup coco power
For the Chocolate Mousse:
4 oz chocolate
1/3 cup milk
3 tbsp heavy cream
1/2 cup heavy cream - for whipping
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare.
Take butter out from refrigerator for 10 minutes.
Shift the flour and coco powder into a bowl.
Separate the egg. You only need the yolk.
SECOND:
Mix it. Place the butter and sugar into a bowl of stand mixer using the paddle attachment at medium speed.
Cream the butter with sugar.
Add egg yolk and mix it all together.
Add half of flour/coco and mix it.
Then add another half and mix it until it is a sticky mess.
Place the dough onto plastic wrap. Wrap the dough and shape it to a round flat disk.
Put dough into the refrigerator for 2 hours.
THIRD
Shape crust. Take out of the dough for 10 minutes.
Butter and flour a 9 inch tart pan.
Use a rolling pin to make thin round disk.
Place the dough onto prepared tart pan.
Push the access dough around the edge.
Freeze crust for 20 minutes.
FOURTH.
Bake the crust.
Preheat the oven 375°F.
Bake it for 12-15 minutes.
Let it cool.
FIFTH
Make the Chocolate Mousse. 1. Place the chocolate, milk and 3 tbsp heavy cream into a sauce pan, heat it up until chocolate is melted.
Let it cool.
2. Whit a hand mixer whip the heavy cream until soft peaks form.
Fold cool chocolate mixture into the cream using spatula.
3. Pour the chocolate mixture into the already baked tart crust.
Put the tart in the refrigerator for 2 hours or until set.
TEA TIME!
Serve your Chocolate Mousse Tart. Take out the Chocolate Mousse Tart 5 minutes before serving.
Perfect for teatime or as a dessert.
