Chocolate Mousse Tarts

Name: Thermomix recipe: Chocolate Mousse Tarts
Prep time: 2 h
Ingredients: 100 Grams sugar; 230 Grams plain flour; 120 Grams unsalted butter cold and cubed; 35 Grams cocoa powder; 3 egg yolks; 1 Tablespoon iced water; 150 Grams chocolate dark, in pieces; 50 Grams milk; 1 Teaspoon vanilla bean paste; 300 Grams cream; 100 Grams Extra Virgin Olive Oil (EVOO) Choose a fruity EVOO for this; Raspberries, (or blueberries, strawberries) to garnish

Makes 8 tartlets or 1 large Prep Time 2 hours Rated: Print

A deliciously naughty way to serve Chocolate Mousse, with the added crunch of a beautiful shortcrust pastry, also chocolate of course!

I happened to see Justine Schofield at the Brisbane Good Food and Wine show with her new bubba. What a cutie. This EVOO mousse recipe was one I originally converted to the Thermomix for Justine when she did some work for Thermomix Oz, way back when! Loads has happened since. Clearly. She is a superstar and super lovely to boot. It couldn't have happened to a nicer person.

Anyhoo, this recipe has been around for ages, and it is perfect inside a pastry shell, and of course a chocolate pastry can never be bad. Fresh raspberries are plentiful just now, so get on it people. Delish!

Some other raspberry favourites on here:

Rustic Raspberry Empanadas

Lime Raspberry Flan

Need

Chocolate Dough
100 Grams sugar
230 Grams plain flour BUY
120 Grams unsalted butter cold and cubed BUY
35 Grams cocoa powder BUY
3 egg yolks
1 Tablespoon iced water
Mousse Filling
150 Grams chocolate dark, in pieces BUY
50 Grams milk
1 Teaspoon vanilla bean paste BUY
300 Grams cream BUY
100 Grams Extra Virgin Olive Oil (EVOO) Choose a fruity EVOO for this BUY
Raspberries, (or blueberries, strawberries) to garnish

Do

1: Chocolate Dough;
2: Place sugar into Thermomix bowl and mill 10 sec/speed 10.
3: Add flour, butter and cocoa and mix 6 sec/speed 6.
4: Add egg yolks and water and mix 6 sec/speed 6-7 until a ball of dough forms.
5: Turn mixture out onto floured Silpat mat and push together with your hands. Form a flat disc, wrap and refrigerate for 30 minutes to rest.
6: Preheat oven to 180ºC.
7: Roll dough out to 3mm thick and line 8 individual tart tins, or a 23cm tin with pastry.
8: Trim edges and dock pastry with a fork all over the base. Refrigerate again for 30 minutes.
9: Blind bake for 25 minutes or until fragrant and well cooked.
10: Allow to cool completely before filling.
11: Mousse Filling;
12: Place chocolate into Thermomix bowl and chop 10 sec/speed 8.
13: Add milk, vanilla and EVOO and cook 3 min/50ºC/speed 1. Remove from bowl and set aside to cool. Allow the bowl to cool before proceeding as well.
14: Without washing, place cream into Thermomix bowl and whip 10 sec/Butterfly/speed 4 or until soft peaks form.
15: Add melted but cooled, chocolate mixture back into Thermomix bowl and mix 3 sec/Butterfly/speed 4.
16: Pour EVOO onto lid with MC in place and incorporate 20-25 sec/speed 2.
17: Assemble by spooning mousse into prepared tart cases, topping with fresh berries. Dust with icing sugar prior to serving if you wish.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!