I keep talking about short pastry, but this time in a different way, with a recipe dedicated to chocoholics.
I don’t fall into this group (I know, I attended a pastry class, but I do prefer savory food – ironic, uh?!), but I have to admit that it’s really hard to say no to a slice of this tart, a crisp short pastry shell filled with a soft and voluptuous dark chocolate mousse. Its flavors are well balanced and the tart is not at all cloying, so it earned my full approval.
The credit of this recipe goes to Cristina, aka Zucchero & Sale. However, I used my short pastry recipe for tart (slightly different from the cookie one), I increased the dose for the filling (but I kept the proportions) and I topped it my way, with colorful and sour fruits, alkekengi, a perfect combination.
|Dark chocolate mousse tart||
- FOR SHORT PASTRY
- 250 g all purpose flour
- 150 g unsalted butter
- 100 g sugar
- 60 g egg yolks (my recipe -double doses- requires 80 g egg yolk and a whole egg. Since I needed the short pastry for a tart, and since egg white is useful to give substance to the crust -so it won’t break when you’re cutting the slices- I halved the dose, reducing the amount of egg yolk and keeping the egg white dose)
- 50 g of whole egg
- a pinch of salt
- aromatic part (for me vanilla bean)
- FOR THE FILLING
- 300 ml whipping cream
- 180 g of extra-dark chocolate (or dark chocolate, if you prefer), chopped with a knife
- 3,5 tablespoons of icing sugar
- TO GARNISH
- Prepare the short pastry in advance (even one ore more day before): knead butter with sugar until this is completely absorbed. Make a hole in the middle, pour in the egg yolks, the whole egg, the aromatic part (for me some seeds of a vanilla bean), a pinch of salt and knead again.
- Then add the flour and knead until you get a ball. This whole process should take place as quickly as possible (about 5 minutes); don’t over work the butter.
- Form a ball, wrap in plastic and let rest in refrigerator AT LEAST an hour (but the more, the better).
- Take the dough, place it on a lightly floured surface and roll it up until 5 mm thick. Turn upside down the baking pan you want to use for the tart and cut the dough about 1 cm larger than the pan. Grease and lightly flour the pan, then roll the pastry on the rolling pin and unroll it in the pan. Riddle with holes the bottom of the pastry, cover with a circle of parchment paper and place some weights (I use ceramic balls, but coarse salt it’s fine, too coarse – it doesn’t smell and you can reuse it). You probably will have some dough leftovers, but you can save them for another time or use them to make some little jam tarts.
- Preheat the oven to 347°F (175°C) and, meanwhile, keep your crust in the fridge. Bake the crust for about 15 to 20 minutes. Remove from the oven and let the crust cool completely, then remove the weights and the parchment paper.
- While the shell cools down, make the chocolate mousse: bring to a boil 180 ml of whipping cream, then remove it from the heat, add the chopped chocolate and stir well until you have a smooth mixture. Let it cool down completely.
- Whip the remaining cream (120 ml) with icing sugar and, using a spatula or a wooden spoon, incorporate into the chocolate ganache stirring from the bottom up.
- Pour the mixture into the pastry shell and place it in the refrigerator for at least three hours.
- Decorate with alkekengi or whatever you prefer (red fruits, chocolate chips…)