Chocolate Mousse Tart

Ingredients for 1 servings:

• 280 g flour
• 200 g butter, cold, in pieces
• 50 g cocoa powder
• 120 g powdered sugar
• 1 egg yolk
• 1 pinch of salt
• 300 g dark chocolate coating
• 4 egg yolks
• 600 g cream
• Fat for the mold
• Flour for the work surface
• Pulses, dried for blind baking

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

with shortcrust pastry and fluffy chocolate mousse

The day before or at least 5 hours before serving, quickly knead the ingredients for the shortcrust pastry into a smooth dough, shape it into a ball, wrap it in cling film and refrigerate for about 1/2 hour. Preheat the oven to 180°C, grease a 26cm tart tin well. Roll out the dough on a floured work surface to the size of the tin and line the tin, prick the base several times with a fork. Cut out baking paper in the shape of the base, place it on the dough and spread the pulses on it. Bake at 180°C for about 20 minutes. After baking, let it cool completely. For the mousse, chop the chocolate coating very finely. Bring 150g of cream to a boil in a small saucepan and melt the chocolate coating in it. Let the chocolate cream cool. Whip the remaining cream in a tall mixing bowl until stiff peaks form. Beat the egg yolks in a mixing bowl until frothy. First, stir in the chocolate cream, then gently fold in the whipped cream. Spread the mousse on the cake base, smooth it out, and let it set overnight in the refrigerator. Dust with cocoa powder to serve. The tart is quite chocolatey, but it can also be served with vanilla sauce or cream for dessert.