Chocolate Mousse Tart

As requested by the birthday girl, I made some really easy chocolate mousse for her. Instead of using dark chocolate as it can be quite heavy, I used milk chocolate and double the amount of the ingredients that can cover the whole tart.

Chocolate Mousse Tart

Sugar Pastry Crust (make about 300 g)

225 g plain flour

110 g butter

100 g caster sugar

2 egg yolks

A little very cold water to bind

Place flour, sugar and butter into a large bowl. Rub butter into flour with fingertips until mixture resembles breadcrumbs. Do not overwork the dough.

Add egg yolks into the mixture and bind the dough together. Add cold water if needed.

Wrap the dough in clingwrap and chill for about 30 minutes.

After 30 minutes, roll out the dough on a lightly greased tart pan with removable bottom. Chill again the rolled out dough for another 15 minutes.

Preheat oven at 190°C. Take out the rolled dough and poke the bottom of the dough to prevent the dough from puffing up during the baking.

Bake the crust for about 15 minutes, then reduce the oven to 160°C and bake for another 20 minutes or until the crust is dry and turn to lightly golden brown. Remove from oven and cool completely.

Chocolate Mousse

150 g dark chocolate (I used milk chocolate), chopped and melted

4 eggs, separated

50 g butter, melted

4 tbsp sugar

Mix the melted chocolate and butter with the egg yolks.

Whisk the egg whites and pour in the sugar until the mixture is stiff and shiny.

Fold the two mixture together. Pour the mousse into the sugar crust and chill until set.