CHOCOLATE-MOUSSE TART WITH FRESH BERRIES
In this summery stunner, a gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Crust: Preheat oven to 375°F. In a food processor, combine almonds, granulated sugar, cornstarch, and salt; process until almonds are finely ground. Add almond flour and pulse to combine. Add butter and process until evenly moistened.
- Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 15 minutes. Bake, rotating once, until golden brown and set, about 20 minutes. (Check halfway through; if crust is sinking into pan, remove from oven and press back up sides with the back of a measuring cup.) Let cool completely on a wire rack.
- Filling: Meanwhile, in a heat-proof bowl set over (but not in) a pot of simmering water, whisk together egg yolks, granulated sugar, and salt until sugar has dissolved (mixture should feel warm to the touch and not grainy when rubbed between fingers). Add chocolate; whisk until smooth and melted. Remove bowl from pot and let cool 10 minutes.
- Beat cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture until lightened and no streaks remain. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust, spreading in an even layer with an offset spatula.
- Refrigerate tart until set, at least 2 hours or, covered with plastic wrap, up to 2 days. When ready to serve, arrange berries in concentric circles atop tart and dust with confectioners' sugar.
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Sirano Leroux
[email protected]This tart is a bit time-consuming to make, but it is definitely worth the effort. The mousse is rich and creamy, and the crust is flaky and buttery. I would definitely make this again for a special occasion.
MUMIIA MASR
[email protected]This was my first time making a tart and it turned out great! The instructions were easy to follow and the tart was delicious. I will definitely be making this again.
Limitless Beauty
[email protected]This tart was a bit challenging to make, but it was worth the effort. The mousse was smooth and creamy, and the crust was flaky and buttery. I would definitely make this again for a special occasion.
Masum Parves
[email protected]I've always been a fan of chocolate mousse, and this tart did not disappoint! The mousse was rich and decadent, and the crust was the perfect complement.
Sea
[email protected]This was a great recipe! The tart was easy to make and turned out beautifully. The mousse was light and fluffy, and the crust was flaky and buttery.
Intano Tamino
[email protected]I made this tart for a special occasion and it was a huge success! Everyone loved it. The mousse was so creamy and rich, and the crust was perfect.
William Ghimire
[email protected]This tart was a bit too sweet for my taste, but it was still very good. The mousse was smooth and creamy, and the crust was flaky and buttery.
Kumba Sow
[email protected]The chocolate mousse was perfect! It was light and airy, and not too sweet. The crust was also delicious and easy to make. Overall, this was a great recipe and I will definitely be making it again.
Nepali Trick
[email protected]This was my first time making a mousse tart and it turned out great! The instructions were easy to follow and the tart was delicious. I will definitely be making this again.
Mahoro Noreen Trophy
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The mousse is so smooth and creamy, and the crust is the perfect balance of flaky and crunchy.
Osinachi Chigaemezu
[email protected]This chocolate mousse tart was a hit at my dinner party! The mousse was light and fluffy, and the fresh berries added a perfect touch of sweetness and tartness. The crust was also delicious and easy to make.