Day 16: Chocolate Mousse Tarts
These mini chocolate tarts are just the most exquisite dish on this site so far. They are inspired by lokokitchen.com. I took lokokitchen's Baked Blueberry Lokokitchen Signature Spoke Pie design and merged it with these chocolate tarts! 🥧
You don't have to do the spoke design, but it looks super cool and tastes amazing!
It should look like this once out of the food processor.
Cool for an hour.
Roll it so it's pretty thick but still thin.
Freeze for an hour.
Spoon this into the pie crust.
You should use thin strips. I made mine a little too thick, so it doesn't have the same effect.
You can also dust with powdered sugar/cocoa powder.
2 1/3 cups all-purpose flour
3/4 cup confectioner's sugar
1/4 teaspoon salt
3/4 cup unsalted butter - cut into cubes
1 teaspoon lemon zest
1 egg yolk
4 teaspoon water
1/2 cup milk chocolate chips
1/2 cup unsalted butter - cut into cubes
1/4 cup granulated sugar
Shortcrust Pastry: Sift flour, confectioners' sugar and salt and place in food processor. Add the butter, eggs, water and lemon zest and pulse a few times. Knead into a ball, wrap in plastic wrap and cool for an hour.
Brush muffin tin with melted butter and dust with flour.
When the dough is ready, roll it out 1/8 inch thick. Drape the dough over muffin tins, mend the rips with covering up extra dough. Save a 1/4 of the dough for the strips. Cool for another hour.
Once the dough is done, place paper muffin liners and fill with beans/rice and blind bake for 23 minutes. Leave out to cool.
Meanwhile make the chocolate mousse: Put the chocolate chips and butter cubes in a pot over low/medium heat and stir until the butter is melted, make sure nothing burns.
Place the eggs and sugar into the bowl of a stand mixer and mix on high for 10 minutes, or until foamy and has tripled in volume. Remove and add a 1/3 of the mixture into the chocolate chips and butter. Stir gently and then add the remaining mixture. Spoon the mousse into the pie crust.
Preheat oven to 400 degrees.
Take the remaining dough and cut 1/2 inch thick strips. Place a birthday candle in the middle of the tart and place each strip diagonal from one another, forming a spoke design.
Bake for 10 minutes and cool for 3 minutes before serving.
- The Bored Baker