Chocolate Espresso or Mousse Tarts with fresh Raspberries
Friday August 10, 2012
Do you ever wish for something and then when you get it decide you didn't ACTUALLY want it?
It's raining today. We totally need rain. The grass on my street is begging for it. My garden is on it's hands and knees. I've been doing my rain dance every day. It isn't pretty.
And VOILA! there is rain! Today! And apparently all weekend (although I am secretly hoping the weather man is wrong- like he has been all summer). I kinda want the clouds to go away and there to be sunshine. Boo-urns. Go away rain.
I may have motives that require there to be no rain. I'm heading up north this weekend and would prefer there to be sunshine and clear skys. Clouds are not conducive to sunbathing and reading books on the dock. I am tired of blinding people when I walk down the street... You could probably see me from space.
It also happens to be the meteorite shower this weekend (so I am totally not just wishing this for my own enjoyment! I want YOU to enjoy it too!
In the meantime, while I am stuck indoors waiting for the clouds to part, I made you a tart. Make that TWO tarts. I was feeling generous. Or maybe I was actually procrastinating and putting off finishing up my final paper and presentation for my degree. I'll never tell.
There are two options: you can make a baked chocolate espresso tart (top photo) OR a creamy and smooth chocolate mousse tart (bottom photo). I leave the decision with you. There is no wrong answer here.
Not a fan of chocolate? NEVER FEAR! try my Pear Custard Tart or my Lemon Curd Tart. Both are delicious.
Recipe: Baked Chocolate Espresso Tart
Makes 1 13.5 inch rectangular tart or 1 9-inch round (use pans with a removeable bottom)Ingredients:
13.5 inch rectangular PAR-baked tart shell*
4 tbsp unsalted butter
6 oz bittersweet chocolate
3 eggs
1/3 cup granulated sugar
1 tsp vanilla
2 tsp espresso coffee
1/1/3 cup fresh raspberries
powdered sugar for dusting
* aka cook it half way, follow the instructions on this page according to the PAR-bake option.
Method:
Tart Dough: Prepare and partially bake the tart dough according to the recipe HERE
Chocolate Filling: Preheat the oven to 375°F. In a saucepan over low heat combine the butter, chocolate and coffee. Heat, stirring until melted and thoroughly blended (~3 min). Meanwhile, using a small mixing bowl, whisk eggs and granulated sugar. Stir into the chocolate mixture and add the vanilla. Pour the filling into the partially baked tart shell. You may have some filling left over.
Bake the tart until the filling is set (20-25 min). Transfer to a wire rack and let cool. Arrange raspberries and dust with powdered sugar shaken through a sieve.
Recipe: Chocolate Mousse Tart
Makes 1 13.5 inch rectangular tart or 1 9-inch round (use tart pans with a removeable bottom)
Ingredients:
13.5 inch rectangular PRE-baked tart shell*
1 tbsp cornstarch
1/2 cup water
2 1/2 tsp sugar
1 egg
3 oz bittersweet chocolate chunked
1/4 cup heavy cream
chocolate curls or shaved chocolate for garnish
* cook it all the way, follow the same instructions on this page but use the PRE-bake option.
Method:
Tart Dough: Prepare the tart dough according to the recipe HERE -PRE-bake the tart shell.
Chocolate Mousse: Combine water, egg, cornstarch and sugar in a saucepan. Whisk constantly over medium heat until the mixture reaches a boil (or just becomes very thick). Let simmer and continue whisking for 1 minute. Remove from heat and stir in the chocolate until melted. Transfer the mixture to a metal bowl and let cool.
Whip the cream until stiff peaks form. Fold the cream into the cooled chocolate mixture.
Assembly: Once Once the tart shell is all the way cool, pour the prepared mousse into the shell. Smooth the surface and arrange raspberries on top. Let set in the fridge before garnishing with chocolate shavings or curls and serving.
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Chocolate Filling: Preheat the oven to 375°F. In a saucepan over low heat combine the butter, chocolate and coffee. Heat, stirring until melted and thoroughly blended (~3 min). Meanwhile, using a small mixing bowl, whisk eggs and granulated sugar. Stir into the chocolate mixture and add the vanilla. Pour the filling into the partially baked tart shell. You may have some filling left over. Bake the tart until the filling is set (20-25 min). Transfer to a wire rack and let cool. Arrange raspberries and dust with powdered sugar shaken through a sieve.
Recipe: Chocolate Mousse Tart
Makes 1 13.5 inch rectangular tart or 1 9-inch round (use tart pans with a removeable bottom)Ingredients:
