Chocolate Mousse Tarts, for anyone who adores chocolate. A delicious flaky chocolate crust, filled with a creamy chocolate mousse. The perfect dinner dessert or snack.
Tarts, are so cute and if you make them small enough they become bite size, just like these Chocolate Mousse Tarts. The perfect after a humongous dinner (for example Thanksgiving or Christmas) dessert.
No need to make a Pie or Cake and cut slices because as we all know there are always those who can never eat the whole slice (by the way that is never me!) so a lot goes wasted. But not if you make Mini or Medium tarts.
As you know I have been picking olives for it seems forever, but thankfully the end is in site. We also have some kiwi vines, so naturally we have some kiwi in our fruit bowl.
I have been racking my brain on how can I turn kiwi into a dessert, and so I discovered that kiwi should not be cooked nor baked, if it is then it will lose all of its amazing vitamin C and taste.
Needless to say we don’t want that to happen because then what is the point of eating it?
Chocolate Mousse Tarts
So I decided to use it as a topping on something and that something turned out to be these delicious Chocolate Mousse Tarts. I love mousse. Always have, it is so easy to make.
I have been thinking about making a chocolate Pasta Frolla (pie dough) for a while now. You can’t get a better combination for kiwi or any other fruit in my opinion, than chocolate!
I decided to make a dark chocolate mousse and a white chocolate mousse. White chocolate is so under-rated. It makes the perfect delicious delicate mousse.
Top it up with some mandarin orange or kiwi slices or even some pomegranate seeds and Chocolate Mousse Tarts become your favourite holiday dessert. Enjoy!
- PASTRY DOUGH
- 2/3 cup butter room temperature
- 1/4 cup unsweetened cocoa
- 2 1/4 cups flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1 egg room temperature
- 1 egg yolk room temperature
- CHOCOLATE MOUSSE
- 4 ounces dark or white chocolate in small pieces I made half and half
- 1/4 cup milk I used 2%
- 1 cup cream (I used whole cream whipping cream is fine)
- PASTRY DOUGH
- In a large bowl,gently whisk together flour,sugar,cocoa and baking powder, create a well in the middle and add slightly beaten egg and yolk and butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (it will take about 10 minutes for everything to come together to form a dough, it does seem crumbly at first but don't lose patience). Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness (or slightly thicker). Place cut out dough into lightly greased tart pans or muffin pans. Place a piece of parchment paper on each form and fill with dried beans, bake in pre-heated 350° oven for approximately 12-15 minutes, remove parchment paper and beans and bake again for approximately 3-5 minutes (test with doneness with a toothpick), remove from oven and let cool completely. Fill with chocolate mousse, top with fresh fruit. Refrigerate until serving. Enjoy!
- CHOCOLATE MOUSSE**
- In a small pot heat milk to very hot, pour over chocolate, let sit 30 seconds then stir to combine with a small whisk or spatula (if at this time the chocolate is still not completely melted, place over a simmering pot of boiling water, making sure water does not touch bottom of dish, and stir until melted) remove from heat and let cool. In a large bowl beat whipped cream until firm peaks form, fold in cooled melted chocolate. If you find the mousse not thick enough, whip again until thickened (this happened with the white chocolate mousse for me)
- ** I made the mousse recipe in half, making half dark chocolate and half white chocolate.
Mary says
I just made these the other day and they were fantastic, everyone loved them. Thanks for sharing.