Chocolate mousse tart with a chocolate pecan crust

Ingredients

• Serves 6-8
• Crust:
• 3/4 cup (85 g) all purpose flour
• 5 tablespoons light brown sugar, packed
• 1/2 teaspoon salt
• 1/2 stick (56 g) cold unsalted butter, grated or cut into small piece
• 1 ounce, (28 g) bittersweet chocolate, coarsely grated and chilled
• 1/2 cup (56 g) pecans, chopped
• 2 tablespoons cold water
• Mousse Filling:
• 1 1/2 sticks (170 g) unsalted butter, cut into cubes, room temperature
• 1 1/4 (150 g) cups confectioners’ sugar
• 3 large eggs, fresh and preferably free range at room temperature
• 2 ounces (56 g) bittersweet chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee powder
• 1/2 teaspoon salt
• Topping
• 1 cup (240 mls) heavy cream, cold
• 2 tablespoons confectioners’ sugar
• 2 teaspoons cocoa (or more to taste)
• Chocolate shavings (for garnish)

Instructions

1. Preheat oven to 325 °F (165 °C). Grease a 9-Inch (22 cm) pie shell or a tart shell with the bottom lined with parchment paper.
2. Combine the flour, sugar and salt in a medium size bowl. Sprinkle the grated butter, pecans and chocolate over the flour mixture then rub or cut the ingredients together until the dough resembles coarse crumbs. Add just enough water to hold the crust together. Using your fingertips, press the batter into the the prepared tart pan or pie shell, forming the sides first then covering the bottom.
3. Bake until lightly brown, approximately 20 minutes. Let the crust cool completely before filling.
4. To make the mousse:
5. Using an electric mixer, cream butter. Add the sugar, scraping down the sides of the bowl with a rubber spatula. Beat the mixture until light and fluffy, about 5 minutes. Add the room temperature eggs, one at a time, mixing for at least 1 minute after each addition. In a small bowl, combine the chocolate, vanilla, coffee and salt. Add to the butter, egg mixture and beat for several minutes. Scrape down the sides and beat again for one minute.
6. Pour the filling into the cooled crust and chill the tart for at least 4 hours before adding the topping.
7. Before serving, make the topping:
8. Whip the cold cream with the sugar just until it begins to thicken. Add the cocoa and continue beating until stiff. Be careful not to overbeat. Spread the whipped cream over the chocolate filling. Garnish with chocolate shavings and serve.
9. The tart can be served immediately or refrigerated. If refrigerated, bring to room temperature before serving.