It’s Monday, once again! Anyone else sad that the weekend is already over? I had a serious case of the Mondays when I got up at 5:00AM but as always, my 6-AM riders at Biker Barre put a little pep in my step this morning.
I made a promise to myself that I would start posting some healthy recipes on the blog this week. Alas, here I am posting a decadent chocolate tart. But in all fairness, I was tasked with bringing dessert to a dinner party and I couldn’t just settle on cookies or ice cream. No. I wanted to bring something a little more special.
Whenever I go to a restaurant, I always (and I mean always) pick the most chocolately option for dessert. There is nothing better than finishing a meal with some high-quality chocolate (yes, I am a chocolate snob.) So, I knew I wanted to bring a restaurant-worthy dessert for dinner. (Plus, my friend’s husband is a chocolate-lover too!)
It was warmer over the weekend (70’s-80’s) and I knew that a regular chocolate cake or cupcakes would be too heavy. Instead, I opted for this chocolate mousse tart. It’s 3 layers of:
- melted bittersweet chocolate
- cookie crumbs
It was a huge hit at the party – and the best news of all? It’s was easy to make! Next time you have to bring something and want to impress the guests, come back to this recipe 😉
Also, a big THANK YOU to everyone who has taken my reader survey. If you haven’t, please take 2 minutes to fill it out here. My #1 goal over here is to make you, my awesome readers, happy. Your feedback is very helpful!
And on that note, have a great week. It’s a new day – make it a good one!
For the filling:
For the glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon brown rice syrup
1 tablespoon warm water
-food processor (or tool to smash cookies)
-a 9-inch round fluted tart pan (1 inch deep)
- Preheat over to 350 degrees, using the middle rack
- Combine the cookies (or graham crackers), butter and sugar in the food processor and pulse. You’ll want to wait long enough so that the cookies are ground into tiny pieces. Transfer the mixture to the fluted tart pan making sure to cover the entire bottom and sides. (You may notice that the mixture doesn’t stick together very well. That’s okay. Once it bakes, it will be fine.)
- Bake for 10 minutes. Cool for 15-20 minutes.
- Keep oven on at 350 degrees.
- Place the chocolate in a bowl. Bring the cream to a boil and pour it over the chocolate. Let stand for 5 minutes.
- Meanwhile, whisk together the eggs, vanilla, and salt in another bowl.
- After 5 minutes, gently stir the chocolate until smooth and add it to the bowl with the eggs, vanilla and salt.
- Pour into the cooled tart crust and bake for 20-25 minutes. Bake until filling is set about 3 inches from edge but center is still wobbly.
- Cool on a rack for 1 hour.
- Chop the chocolate into tiny pieces.
- Bring the cream to a boil and remove from heat.
- Stir in chocolate until smooth.
- Stir in the brown rice syrup, then warm water.
- Pour over the top of the tart and tilt the tart in a circle to coat evenly.