Chocolate and Raspberry (or Strawberry) Mousse Tart
A chocolate tart that is pure bliss, with the creaminess and sweetness of the chocolate mixture perfectly balanced by the berry jam in a voluptuous blend that melts in your mouth.
The recipe is by Yotam Ottolenghi (a chef I mention in this recipe), so rest assured it is foolproof and explained step by step.
An ideal cake for parties and celebrations, perfect for chocolate addicts and also for Easter.
You might also be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All seasons, Easter
Ingredients for the Chocolate and Raspberry Mousse Tart
- 2 1/2 cups Flour (preferably with weak W, 170-140)
- 3/4 cup Butter (COLD)
- 3/4 cup Powdered sugar
- 1 teaspoon Salt
- 1 Egg yolk
- 2 tablespoons Water (COLD)
- as needed Butter (to grease the pan)
- 7 oz Raspberries (or Strawberries)
- 1/4 cup Sugar
- 3 Star anise (whole, optional)
- 10 1/2 oz Chocolate (quality)
- 7 oz Butter (quality)
- 2 Egg yolks
- 2 Eggs (whole)
- 1/4 cup Sugar
- as needed Unsweetened cocoa powder
- as needed Raspberries (or strawberries)
- as needed Chopped pistachios (optional)
- as needed Cream (optional)
- as needed Crème fraiche (optional)
Tools
- Bowl
- Saucepan
- Mixer electric Philips, with 450 W power
- Tart mold perforated
Preparation of the Chocolate and Raspberry Mousse Tart
Place the chocolate pieces and butter in a bowl and place over a double boiler. Gently melt everything.
Whisk the whole eggs, yolks, and sugar until they are light and fluffy.
Then combine the egg mixture with the melted chocolate.
Prepare the base: Cut the (cold) butter into cubes and add it to the flour, mixing quickly with the paddle of the stand mixer to obtain a crumbled mixture, then add the sugar and salt.
Finally add the egg yolk, COLD water, and knead until you get a homogeneous dough.
Flatten the obtained dough, wrap it in plastic wrap and let it rest in the fridge for about an hour.
Preheat the oven to 320 °F. Brush a 9-inch tart pan with a removable bottom with melted butter, I used a perforated mold of 9 inches, perfect for blind baking, which does not require covering with dried beans and serves to prevent the edges of the tart from collapsing during baking (see below among the Shopping Tips).
Roll out the shortcrust pastry to a thickness of 1/8 inch, then line the pan letting the dough overhang about 1/2 inch. Cover with parchment paper, fill with dried beans or rice, and blind bake the pastry for about 25 minutes (I used my perforated pan, and didn’t need the beans).
Remove the paper and beans and continue baking for another 15 minutes, until the base has a nice golden color.
Combine the raspberries, sugar, and star anise (optional) in a small saucepan. Mix well and simmer over low heat for about 10 minutes until it thickens. Let cool and remove the star anise.
Pour the jam into the pastry shell and level it well. Cover the tart with the chocolate cream (which should almost reach the rim of the pan). Always bake at 320 °F for 20 minutes.
Let cool, then dust with cocoa and decorate with raspberries and/or berries and if desired, chopped pistachios.
Serve at room temperature, if desired, you can accompany this wonderful chocolate and raspberry tart (and/or berries) with a dollop of whipped cream or crème fraiche.
Notes and Tips
I emphasize that the shortcrust pastry for this tart is perfect.
It doesn’t crumble, it doesn’t break, the texture is pliable, almost like modeling clay, fantastic flavor, to use also for other recipes that require this type of base. The tart dough can also be prepared the day before and placed in the mold to rest, covered in the fridge.
Shopping Tips!!!
To weigh the ingredients, I use this handy digital kitchen scale, with a large removable bowl, tare function, and built-in timer, available on Amazon at a great price.
If you need to replace your electric mixer, I recommend my Philips electric mixer with 5 speeds (+turbo), one of the most powerful on the market with 450 W of power, hurry to buy it on Amazon at a special price.
This is my perforated tart pan with removable base, with double non-stick coating, ideal for blind baking tarts, for tarts, quiches, and savory pies, achieving wonderfully crispy and crumbly baking results, thanks to the removable base, it’s very easy to remove the tart from the mold without the risk of breaking it, the edges do not collapse, and there is no need to use beans and/or weights. Available on Amazon at a special price.
