Monday, August 5, 2013

Chocolate Mousse Tart with Chocolate Chip Cookie Crust

Chocolate Mousse Tart with Chocolate Chip Cookie Crust
This tart is FRIGGIN AMAZING. I know that it's entirely predictable of me to praise a recipe that I'm posting up on this blog but I LOVE THIS TART. I love it so much I completely broke my diet and ate three slices of this tart in the last 24 hours. It is that good. I've been having such a hard time coming up with a dessert recipe that I've wanted to bake recently, and then this tart/pie/thing of beauty came to me. A Chocolate Mousse Tart with a Chocolate Chip Cookie Crust. Oh yes.
Chocolate Mousse Tart with Chocolate Chip Cookie Crust
I've wanted to try making a pie or tart with a chocolate chip cookie dough crust for a long time now. Since I haven't been able to get my hands on a decent cast iron skillet, I have yet to try making my own skillet cookies and it's something that I've always wanted to try. So this is will have to do for the moment. The tart shell really does look and taste like a giant chocolate chip cookie. It's so amazing. It doesn't require any blind baking with weights, and it is a pretty easy dough to handle. Even if it cracks as you place the dough in the tin, you just need to press it back together and it should be fine, so dont freak out like I did when I lifted my rolled dough and it cracked into about 5 pieces. I was a little worried at first because I made it quite thick (to ensure it was stable) so it was quite hard, but after a night in the fridge with the chocolate mousse filling it had softened just enough to make it fantastic to eat.
Chocolate Mousse Tart with Chocolate Chip Cookie Crust
The chocolate mousse filling is a dream. It's a pretty standard chocolate mousse, which does use raw/low temperature cooked eggs so if you have issues with that you can try a heavier cooked or eggless mousse but I am a big fan of this recipe. It's so light and super smooth, it's the perfect filling for this crust. I used salted butter in both to ensure it wasn't too sweet, the salt is really important for this recipe and will make it taste more like a chocolate chip cookie.
Chocolate Mousse Tart with Chocolate Chip Cookie Crust
With the cream on top it kind of reminds me of an American style cream pie, but I'm gonna keep calling it a tart for the moment. Whatever its called, I think you should try making it. You won't regret it (except for the part where you can't stop yourself from eating it and then you might curse it for being too addictive).
Chocolate Mousse Tart with Chocolate Chip Cookie Crust
Chocolate Mousse Tart with Chocolate Chip Cookie Crust
(makes one 24cm tart, tart shell adapted from this recipe and mousse from this Food Network recipe)
For the choc chip cookie tart dough:
130g  (about 4.5oz) brown sugar
1 tsp pure vanilla essence
1/4 tsp salt
125g (4.5 oz/just over 1 stick) butter, room temperature
3 egg yolks
300g (10.6oz/ about 2.5 cups) plain/all purpose flour, sifted
1/2 cup milk or dark chocolate chips, or more if you prefer

With a hand or stand mixer, combine brown sugar, vanilla extract, salt and butter on medium speed. Mix only until ingredients are thoroughly combined, but by no means light and fluffy. Add in the yolks, one at a time then reduce speed to low. Add in the flour and chocolate chips all at once and mix until homogenous, add more chips if you wish. If you’re comfortable with dough and a pin, you can roll it right away with very lightly floured hands and rolling pin. Otherwise, form the dough into a disk, wrap in plastic, and refrigerate about 15 minutes to make the it easier to handle. You can refrigerate the dough for up to a week or freeze for several months. Before rolling, set the dough out and let it slowly come to room temperature over a few hours. Preheat the oven to 180°C (350° F) and lightly grease a 22-24cm loose bottomed tart tin. Dust the counter with a very, very light coat of flour. Roll to 0.75cm (1/3") thickness.Carefully set dough over the tart shell and use your thumbs to press the dough into the corners of the pan. Press the overhanging dough against the edges of the tart pan to trim off the excess and leave the dough flush with the edges. Dock tart lightly with a fork. The dough is extremely forgiving and can be rerolled two or three times, you should be able to press any cracks together to mend them or fill any defects with leftover dough by pressing it gently together. Bake for 20-25 minutes. After 10 minutes or so, check on the tart. If it has formed an air bubble; use a skewer to gently poke a small hole in the bubble to deflate it. Continue baking until the tart is golden brown and firm and dry to the touch. (It is better to slightly overbake than underbake to prevent any raw taste.) Cool in tin for about 10 minutes, then carefully remove from tin and cool completely on a wire rack. Shell can be stored in an airtight container overnight.
Chocolate Mousse Tart with Chocolate Chip Cookie Crust
For the chocolate mousse filling:
(Note the amounts below will yield leftover mousse if you only fill your tart to be level with the edges. You can either pile the mousse filling a bit higher or set the extra mousse in a separate bowl. Who would ever complain about having a bit more mousse?!)
225g (8 oz) bittersweet or semisweet chocolate, chopped
55g (4 tbsp) butter
3 large eggs, separated (Note this recipe uses raw/slightly cooked eggs, ensure they are fresh and be aware of any risks)
55g (1/4 cup) caster/superfine sugar
375ml (about 1.5 cups) cold thickened/heavy cream
Extra chocolate chips to top

In a large heat-proof bowl set over a pot of simmering water, melt the chocolate and butter, stirring. Remove from the heat and whisk until smooth. Return to the heat and add the yolks, 1 at a time, whisking after the addition of each. Remove from the heat and set aside. In a clean bowl, beat the egg whites until soft peaks start to form. Gradually add only half (1/8th cup) of the sugar and beat until stiff peaks form. In a separate bowl, beat the cream until it becomes frothy. Add the remaining  sugar (1/8th cup) and continue beating until it holds soft peaks.

Fold the egg whites into the chocolate mixture until no white specks appear. Using only half of the whipped cream, gradually fold in until smooth. Spoon the mousse into the pre-baked tart shell and smooth the top with a rubber spatula. Refrigerate until well chilled, tart is best served after being chilled overnight. To serve, spoon the remaining whipped cream on top and garnish with extra chocolate chips. Cut into wedges and serve. Leftover tart can be stored in an airtight container (even with the extra cream on top) in the fridge for up to two days.
Chocolate Mousse Tart with Chocolate Chip Cookie Crust
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32 comments:

  1. Best idea to make a choc chip cookie crust! Even the last image shows the crust as what a normal choc chip cookie would look like. Love your work as always steph. Need to avoid making it until after the city 2 surf haha x

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  2. I can definitely see why you love this tart so much! Looks awesome!

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  3. I adore chocolate mousse, and I love the idea of serving it in a chocolate cookie tart shell! Pile on the whip cream, this is awesome.

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  4. Oh my goodness I think this needs to be my birthday dessert this month!

    xo Jennifer

    http://seekingstyleblog.wordpress.com

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  5. Oh my gosh this looks amazeballs. Now I really regret not eating any kind of American pies on this trip!!!!

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  6. Hubba hubba. Screw the diet. Who's counting calories when this baby is winking as you!

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  7. What a combination! It should be so delicious!

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  8. i admire your restraint with your sprinkle of choc chips on top. i wouldve gone WHEEE and dumped an entire packet before facing choc chip regret.

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  9. OMG! This looks so good! I wanted to start a "little" diet this weekend but it may have to wait after seeing this LOL! Beautiful work!

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  10. The cookie crust it what sold this for me! I'm bookmarking this.

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  11. This. Looks. Amazing. Totally over the top amazing. Can I have three slices please?

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  12. This tart is so delicious! I feel so lucky I got to try some :) I want more!!!

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  13. AHHMAHHHLAHHHHD. This sounds amazing. My drool covered computer would agree.

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  14. This looks wonderful! One of my favorite pies is Kentucky Derby pie, which is basically a glorified cookie pie...this seems like the "grown up" dinner party version of that! beautiful pictures

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  15. wishing i didn't eat my slice so quickly - but it was just too delicious! need more of this tart ASAP! x

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  16. Oh my goodness...delirious!! I need some! Pinned for later! :)

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  17. Looks like my diet will have to also have to be broken - this looks amazing! Such a good idea to make a cookie dough pie crust!

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  18. oh my GOD!!!!

    you are a 1. genius 2. recipe-making saint 3. future BFF if i ever move to sydney.

    thank you steph!

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  19. This has the perfect amount of chocolate in it (in other words it is basically all chocolate!)!!!!! I like switching things up with milk chocolate mousse rather than my traditional dark chocolate mousse every once in awhile!

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  20. Yum! That looks absolutely delicious.

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  21. This looks really good, but can you please stop calling biscuits 'cookies'? This is not America!

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    1. Ummmmmmmmm no. Even if we don't call all biscuits cookies, I am fairly certain it is commonly known as the chocolate chip cookie, not the chocolate chip biscuit here. Especially since the recipe for them originates from the United States. And really, I can call them whatever I feel like. Maybe next time I'll call them shuzzwozzas.

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  22. 3 slices in 24 hours? Damn this tart must be good. It certainly looks it!

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  23. This crust looks incredible!

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  24. I love absolutely everything about this. That is all. :)

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  25. I saw this recipe and it's impossible resist to do it. If you want, you can look my blog and my version of this recipe.

    =)

    sweetiebaker.blogspot.com

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  26. tried this over the weekend and the "oohh's & ahhhh's" it received were well worth it! such a lovely recipe, I wondered how someone could get though 3 slices in a day, but then I made it and discovered how additively delicious it is & found myself having 3 pieces too!

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  27. This tart looks amazing! Just wondering whether the tart case was blind baked?

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    1. Please read the recipe. It does not require to be blind baked.

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