Chocolate Mousse Tart
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Serves: 12
Prep: 1 1/2 hours
Cook: 20 minutes
Ingredients
Pastry:
150 g plain flour (1 cup )
25 g cacao powder (¼ cup )
50 g Natvia (¼ cup )
100 g unsalted butter, chilled and cubed
0.5 tablespoon vanilla bean paste
2 tablespoon thickened cream
Filling:
150 g dark chocolate, plus extra
1 g egg
1 egg white
50 g Natvia (¼ cup )
1 tablespoon cacao powder
150 mls thickened cream
Method
- Combine the flour, cacao, Natvia and butter in a food processor and pulse until it resembles breadcrumbs.
- Add the vanilla and cream and pulse until it just looks like it will come together. Pour onto the bench top and bring together quickly with your hands.
- Form into a disk and then wrap tightly in plastic before refrigerating for 1 hour.
- Make the mousse by melted the dark chocolate in the microwave. Cool. Whisk eggs for 5 minutes until thick and creamy. Add the NAtvia, sift in the cacao and ad the melted cooled chocolate and fold in gently.
- Whisk the cream until thick and creamy and then fold the chocolate mixture through until combined and smooth. Cover and refrigerate.
- Roll out the pastry to fit a 22cm tart tin. Place the pastry in the greased tart in. Prick holes in the bottom. Place in the freezer for 30 minutes.
- Blind bake the pastry crust by lining with baking paper and filling with weights. Bake for 15 minutes at 170C. Remove the weights and bake for a further 10 minutes. Remove from the oven and allow to cool completely.
- Fill the cooled crust with the mousse and top with shaved bits of chocolate.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 9.6g | 3.0g | 12.7g | 702 | 168 | 60g |
