Looking for a dessert to ‘wow’ your family and friends? Well here it is! They will think you hopped over to Paris to pick up this elegant chocolate tart. This is by far the best dessert I have made in 2020 – beautiful visually and so good it is impossible to refuse a second slice. A silky-smooth bittersweet chocolate filling topped with a lightly coffee-flavored mascarpone mousse, on the perfect French tart shell. While it may seem intimidating, this recipe is surprisingly easy to make. I have included the recipe for the tart shell below, but you can also find the recipe here if you would like to use it with a different tart filling.
Silky Chocolate Tart with Coffee Mascarpone Mousse
Servings: 9 ½-inch (24-cm) tart (about 12-14 slices)
Prep time: 15 minutes
Cooking Time: About 1 hour in total
Need: 9 ½ - 10-inch (24-cm) fluted tart pan with a removable bottom (or a normal fluted tart pan), a food processor
Tart Shell:
1 1/3 cup (165 g) all-purpose flour (T65 in France)
½ cup (60 g) confectioners’ sugar
Pinch of salt
7 tablespoons (100 g) unsalted butter, softened
1 large egg yolk
Filling:
1 cup (240 ml) heavy cream
¾ cup (180 ml) whole milk
¾ pound (350 g) bittersweet chocolate, chopped (or use half dark/half semi-sweet)
2 large eggs, beaten
Topping:
2 teaspoons unflavored gelatin
3 tablespoons cold water
2 teaspoons pure coffee extract (or 2 teaspoons espresso powder dissolved in 2 teaspoons water)
1 ¾ (420 ml) cups heavy cream
½ cup + 3 tablespoons (160 g) mascarpone cheese
1/3 cup (80 g) granulated sugar
½ tablespoon unsweetened cocoa powder
Start with the tart shell. In a food processor, pulse the flour, confectioners’ sugar and salt. Add the butter and egg yolk and pulse until the ingredients are mixed together and a crumbly dough forms.
Lightly grease the tart pan. Place the dough in the tart pan and press the dough evenly over the bottom and up the sides. Put in the refrigerate for about 10 minutes or until it is firm.
Preheat the oven to 350° F (175° C). Line the dough with parchment paper and fill with pie
weights or dried beans – don’t skip this step. Bake the shell for about 23 minutes (will depend on your oven) or until golden around the edges and slightly dry in the center.
Remove the parchment paper and weights. Cover around the rim with foil. Put back in the oven and back for another 12-15 minutes or until golden and cooked through. Place the pan on a rack and let cool completely. Keep the foil around the edges.
Make the filling. In a medium saucepan, heat the cream and milk over medium heat until little bubbles form around the edges. Remove from the heat and add the chocolate. Let stand 1 minute then whisk until smooth. Let cool for 5 minutes. Whisk in the eggs and the mixture should thicken slightly.
Set the pan with the cooled tart shell (foil still covering the edges) on a baking sheet. Fill with the chocolate custard. Bake for 25-28 minutes or until the edges are set, but the center is still pretty jiggly. Place the tart on a rack to cool and once it is completely cooled, refrigerate until chilled.
Make the mousse topping. Put the 3 tablespoons of cold water in a small saucepan and sprinkle the gelatin over the water. Let stand until softened – about 5 minutes. Add the coffee extract and cook over low heat for about 2 minutes or until the gelatin melts.
In a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form. Scrape the gelatin/coffee mixture into the mascarpone mixture and beat on low speed until it is combined. Spoon the cream onto the tart and smooth it evenly/decoratively with a spatula. Sift the cocoa powder over it. Refrigerate for at least an hour before serving.
And bon appétit!
