Chocolate Mousse Tart

We had to visit a friend and I wanted to take some home-made thing with us. Then came the idea of making a tart. With some research and discussion I decided on making a Chocolate Mousse Tart. Yes, we never happened to go to that friend's place(for some reason), and the whole tart was ultimately ours!!

By the way, Tart is a pie filled with various kinds of fillings, usually with no top crust.

The crust was the most difficult part for me in the sense I needed Amaretti cookies for it and finding it was really a big deal, and so I ended up baking it at home. I also used Graham crackers, which is easily available in the market. 

In case you don't find Graham crackers, any cookie crumbs would do, and also that you can use macaroons, chocolate / vanilla wafers. (Or may be soon I will post the recipe for Graham crackers too)!!

What all I used :

(makes a 9'' round pie of 1/2'' thickness)

• Amaretti cookies - about 4-5 (120 gms)

• Graham crackers - about 8 long ones (120 gms)

• Unsalted butter - 1/2 cup (1 stick)

• Semi sweet chocolate - 8 oz (226 gms)

• Milk chocolate - about 5 oz (130 gms)

• Egg - 3

• Sugar - 1/4 cup

Decoration -

• Chocolate flake bars

Baking utensil - 

• 9'' spring-foam pan 

How I made it :

• Let us make the tart base first, the shell as they call it.

• Take the Amaretti cookies, put it in a food processor and grind it to a fine powder consistency.

• Likewise, make a fine powder out of the Graham crackers.

• Measure and take 1 cup each of the the powdered Amaretti cookies / Graham crackers. Mix them well.

Powdered Amaretti cookies (L)

Powdered Graham crackers (R)

• Melt the butter in a microwave. (take a considerably large bowl when you do this as the melted butter will spill otherwise).

• Mix the melted butter with the powdered cookies.

Pour the butter-cookie mixture into the cake pan. Spread out to cover the whole base and press well to make it even throughout.

• Put the cake pan in the refrigerator for about an hour at least for it to become hard.

• Now let us make the topping for our tart. We need the semi-sweet and the milk chocolate for this.

• We need to melt these chocolate so take a saucepan and heat some water in it.

• Once the water starts boiling in the saucepan, put a heat prof bowl in it, and reduce the heat to medium.

• Break the semi-sweet chocolate and the milk chocolate into smaller pieces. Put them into that bowl (placed in the saucepan with simmering water).

 

• Keep stirring in between. This will take about 5 minutes. Once the chocolate has melted take the bowl out of the saucepan and let it rest for just about a minute.

• Break the eggs one by one and separate the yolks from the egg whites.

• Now put in the egg yolks into the melted chocolate and mix well.

• Take the egg whites in a separate bowl and whip it until they become fluffy.A hand mixer makes this easier to do.

• Add the sugar to the beaten egg white and mix well till the mixture becomes stiff (using a hand mixer).

• Put in the fluffy egg-sugar mixture into chocolate mixture. Mix well (using a hand mixer).

• Now take the tart base out of the refrigerator. It would have turned nice hard.

• Pour the chocolate mixture into the tart shell.

• Just shake the pan lightly to spread the chocolate mixture evenly on all sides.

• Let this chill in the refrigerator overnight (about 8 hours).

For serving the tart, take it out of the baking dish (remember we used spring-foam pan so its so much easier to take this out) and transfer it to a serving dish. Cut pieces out of it.

For decorating the tart, crumble the chocolate flake bars, over each piece. (ooops, I did not do that myself as I could hardly wait to eat it)

Note -

• Remember at no stage did we do any baking. So the quantities of each ingredients can differ a little bit from what I have suggested. So a little more of the cookie crumbs or a little more of any chocolate is fine.

• You can just use one type of chocolate if you don't have the other.

• This tart can be kept in the refrigerator for more than a week.

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Amaretti Cookies