I broke the cardinal rule of baking with this one: never cook /experiment with something new when you're serving visitors. But I do it all the time! We always have lunch with extended families for our birthdays, and they're used to me experimenting on them! Like with the Raspberry Lemon Curd Tart for Mr 9's birthday last year. Thankfully I haven't had any huge disasters yet! The inspiration always comes from the birthday person. Mr 12 and I talked about what he wanted and then came up with this idea together. He wanted chocolate mousse, but he also wanted a pie.... so we combined the two! Now, he was very adamant that he wanted 'real' mousse for his birthday, as opposed to my usual avocado and cacao powder mousse which he used to eat til he discovered it had avocado in it (ah, the joys of childhood logic!). I also had the issue that we were feeding a relative who is pregnant and avoiding raw egg, so it had to be an eggless mousse. I found an Epicurious Chocolate Mousse Pie recipe that sounded pretty good, then made a completely different crust, and altered the quantities in the filling a fair bit to suit what I had (including completely leaving out the added sugar- because why wouldn't a combination of chocolate and cream be sweet enough??!).
And one more note- this may be the first recipe on my site that isn't made dairy free. I used beautiful organic butter in the base (you can make it with refined/tasteless coconut oil if you prefer), and the filling is full of full-fat organic dairy cream. I would like to say you could use whipped coconut cream, but I haven't tried it, so I don't know! So, this recipe is for all of you who enjoy a bit of good quality dairy in your life- and I promise, you will NOT regret it! Thankfully we had left overs, which were savoured to the very end. I haven't been as sad to see food finished as when we run out of this tart! It's really that good!
Preheat oven to 170°C / 340°F. Make a double quantity of thisGluten Free Shortbread Cookie recipe. I didn't use all of it, and just made the left overs into cookies and baked them at the same time as the base :-) Press the dough right into every crevasse and spread as evenly as possible with your hands or a fork. Only make it about 1cm thick (about 3/4inch) or it will be too thick. Prick the base all over with a fork. Blind bake the base, with some pie weights (or some baking paper covered with dry/uncooked rice) for about 20-25 minutes until is starts going golden and the baking paper covered with weights lifts off without sticking to the tart. Cool completely before assembling the tart.
- 300g dark chocolate (70% cocoa, naturally sweetened if possible)
- 600ml organic/grass fed cream (about 2 plus 1/3 cups if you don't have a milliliter measure)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
For the filling, first I'll write down the method from the original recipe, and then I'll give you the Thermomix method that I used.
Filling 'Conventional' Method:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally. Beat remaining cream in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Filling Thermomix Method:
Whip about 350ml / grams of the cream until thick and firm (insert butterfly, speed 4, about 25 seconds- but watch it and make sure it doesn't turn to butter!)
Remove butterfly and gently scrape out cream into a small bowl
Without cleaning the TM bowl, add the chocolate (broken into small pieces), vanilla, salt and remaining 250ml cream. Blend gradually to speed 9 for 10 seconds.
Scrape the sides of the bowl. Heat the mixture 50° / speed 3 / 1 minute. Make sure it's totally melted and smooth. If not, repeat last setting.
Pour the chocolate mixture into a large mixing bowl. Gently fold in the reserved whipped cream, carefully retaining as much air as possible until all the cream is evenly mixed into the chocolate.
Gently spoon into cooled pastry case and chill until set- about 6 hours or overnight if desired.
Serve with shaved chocolate bits, strawberries or raspberries and extra whipped cream if desired. Only small serves required!