Chocolate Raspberry Mousse Tartlets

Another classic from my pastry days repertoire, updated to include natural sugars and exclude dairy, gluten and grains.

I’ve been posting a lot of baking recipes lately, right? I guess since it’s what I was accustomed to doing, I still am always thinking of ways to recreate pastry favorites in a more healthful way with better ingredients. Besides, they’re delicious and fun, and really leave a lasting impression.
Recently I prepared these tartlets for a champagne tasting and dinner with friends. They prepared an amazing dinner of grilled Scottish salmon, and I’m still savoring the topping of Casttelvetrano olives, capers and red onion. (I’ll be posting that recipe soon, too!) It was a wonderful evening and this dessert was a fitting ending. It was rich but light and flavorful, without that heavy feeling other desserts can cause.
Unfortunately I cannot take total credit the mousse recipe. My sister made it once and shared the recipe with me, and I don’t know the origin. I'’s very simple to prepare, and it’s delicious on its own, served in a dish with fresh berries.
The crust is similar to the one used in the Peach Frangipane recipe, with the addition of cocoa powder. It also stands on its own, should you ever need a grain-free chocolate crust recipe. (I’m envisioning a layer of caramel made from reduced coconut sweetened condensed milk, which is another recipe I will be posting soon, because it’s simple and delicious. But I digress. You can shop for the specific ingredients and equipment I used by tapping on the amazon shopping links below, and if you do buy from those, thanks in advance!

Yield: 6

Living Delish & Nutrish: Tina Wells

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Chocolate Raspberry Mousse Tartlets

Prep time: 30 MinCook time: 12 MinInactive time: 4 HourTotal time: 4 H & 42 M

Ingredients

Mousse Filling

• 4 eggs, separated
• 2 Tablespoons arrowroot starch
• 1 13 ounce can organic coconut milk
• 1/3 cup maple syrup
• 2 teaspoons cold brew or instant espresso powder
• 1 3/4 cup dark chocolate chips or chunks, I prefer 70% cacao or higher
• 1/4 teaspoon sea salt

Chocolate Crust

• (For one 13 inch tart pan with removable bottom or 6 4" tartlets)
• 2 cups almond flour
• 1/2 cup dark cocoa powder
• 3/4 cup arrowroot flour
• 1/4 teaspoon sea salt
• 3 Tablespoons maple syrup
• 1/4 cup palm shortening, softened
• 1 Tablespoon cold water (possibly an additional teaspoon or two, to adjust consistency of dough)
• 6 Tablespoons raspberry marmalade, I prefer Crofter's brand, sweetened with only apple juice.

Method

1. In a medium sized saucepan with a heavy bottom, place the yolks and arrowroot starch. (Place the egg whites into a separate bowl or the bowl of a stand mixer and set aside.) Stir with a whisk to create a smooth consistency and ensure no lumps remain.
2. Add the coconut milk, maple syrup and coffee powder. Stir together.
3. Please on the stove on medium low heat, stirring constantly until it thickens, about 3 to 5 minutes. Do not let it boil.
4. Once thickened, remove from the heat and stir in the chocolate until completely melted. Set aside.
5. Whip the egg whites until soft peak stage is achieved. Add 1/3 of the egg whites to the chocolate mixture, fold until combines (a few white specks are okay) then add the remaining whites and fold to combine, being careful not to deflate the mixture.
6. Transfer the mixture to a heatproof container and cover with plastic wrap, touching the surface, to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
7. Proceed with the crust recipe.

Chocolate Crust

1. Preheat the oven to 350ºF and prepare the tart pans with avocado oil or ghee spray. Set onto a sheet pan lined with parchment paper. Set aside.
2. Place the dry ingredients into the bowl of a stand mixer (or mix by hand) and stir to combine and break up any lumps.
3. Add the softened shortening and combine until it achieves the texture of small peas.
4. Combine the eggs and maple syrup in a separate bowl and break up the eggs. Add to the mixture.
5. Add 1 Tablespoon of cold water, then add any additional water needed, one teaspoon at a time, and continue to mix only until the dough is crumbly but holds together if squeezed.
6. Shape into a disk and place into the bottom of the prepared tart pans, press out to the edges and up the sides with your fingers, evenly distributing to equal thickness. Freeze for 10 minutes before baking, or refrigerate until ready to bake.
7. Bake for 10 to 12 minutes, rotating halfway through baking to ensure an even, golden color. Cool completely.
8. Proceed with filling the tart shells with the prepared mousse. Fill to the top of each crust, then level with a spatula. Place additional mousse into a pastry bad fitted with a large star tip and pipe decoration as you prefer.

Pro Tip

This recipe makes 1 13 inch tart or about 6 4 inch tartlets.

https://livingdelishandnutrish.com/recipe/chocolate-raspberry-mousse-tartlets

©Tina Wells Luxury Brands, LLC

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