Tuesday, November 20, 2018

Chocolate Mousse Tart

This is not a recipe for the gluten-free, dairy-free friends in my life. I have successfully replicated this crust with vegan cream cheese and gluten free flour; however, there is no replicating the filling without the heavy cream. It just doesn't work. This dessert is perfect for the holidays because of its rich, decadent texture making it the perfect once-in-a-while indulgence. You can also make it well ahead of time.


1/2 cup butter, softened
4 oz. cream cheese, softened (1/2 of the standard size 8oz package)
1/4 cup powdered sugar
1 1/2 cups all-purpose flour
1/4 tsp. table salt
1/2 cup finely chopped, toasted pecans


1 (12oz) package semisweet morsels
2 1/2 cups heavy cream, divided 2 cups and 1/2 cup
1 Tbsp. bourbon *optional*
1 tsp. vanilla
1/2 cup coarsely chopped pecans

To prepare the crust, beat together on medium speed the butter, cream cheese, and powdered sugar until smooth and creamy. Gradually add the flour and salt, beating at low speed until just blended. Shape into a disk, wrap with plastic warp, and chill for 1 hour. After chilling is complete, preheat oven to 400 degrees and lightly grease aa 12"x8" tart pan. Roll dough on a lightly floured surface into a rough 13x9 rectangle. Gently press dough into pan and press up side, trimming excess dough. Bake dough for 15-17 minutes or until lightly browned. Cool completely.

For the mousse, microwave the 1/2 cup cream and chocolate chips in a microwave safe bowl for 1 1/2 minutes, stirring every 30 seconds. Stir in bourbon and vanilla; let stand 5 minutes. Beat remaining 2 cups of cream at med-high speed until medium peaks form; fold cream into chocolate mixture and combine well. Spread in cooled tart shell. Topped with coarsely chopped pecans. Chill for at least 4 hours, but at least overnight is preferred.