Friday, August 12, 2011

Raspberry Chocolate Mousse Tarts

Hi dabblers, sorry for the delay in getting this recipe to you. As I mentioned previously, my good friend is getting married and her bridesmaids hosted a shower for her. In addition to red velvet cupcakes with Cream Cheese Frosting, I made these decadent little tarts. I decorated them with the same toppers I used for the cupcakes to tie both desserts together.

One of my favorite things about baking is that once you have a few recipes down, you can just keep combining them in new ways to create new delicious delectables. In this recipe I used my Grandma's Perfect 9" Pie Crust recipe to make the tart shells, and filled them with Dark Chocolate Mousse and some raspberry jam. If you have been bake-blogging along with me, you already have all the skills you need to make these bite-sized treats. Enjoy!

Raspberry Chocolate Mousse Tarts

-Grandma's Perfect 9" Pie Crust, prepared and baked into tart shells
-Raspberry jam
-1 batch of Dark Chocolate Mousse

1. Prepare and bake tart shells, allow to cool completely.
2. Place a small amount of raspberry jam in the base of each shell.
3. Fill each shell with dark chocolate mousse.
4. Decorate and devour!

Pictures and Tips:

Step 1. Prepare the tart shells. I used a small biscuit cutter to get uniform can use anything round in your kitchen. Test your circle size against the size of your mini pan so that you don't have to do too much trimming.

Use your fingers to gently press the rounds into the pan. I love how the scalloped edges from the biscuit cutter look on the rims of the tart shells.

Use a fork to poke holes in the bottom of the tart shells so they don't puff too much when baking them.

As noted in the original pie crust recipe, bake the shells at 375°F until they have puffed up and are slightly brown. This will be a very quick process because the shells are so, keep an eye on them and remember they will continue to bake after you remove them from the oven. It is better to underbake these in the oven then let them get super crispy.

Step 2. Place a small dollop of raspberry jam into the base of each shell. I used Gunflint Trail Jam, made up in northern Minnesota, near my cabin. I love it. *Side note: I used a baby spoon to fill these and it was the perfect size.

Step 3. Fill each shell with chocolate mousse. I used a piping bag to do this to make sure everything is neat. The mousse will not have set up fully at this point, so it will be a little runny. 

Fill up all the little tarts, and try not to eat them all in the process :) Place the tarts in the refrigerator, as in the original mousse recipe, to allow the mousse to set up.

Step 4. Decorate the tarts in any way you like. I loved the way the chocolate toppers looked against the lighter color of the chocolate mousse. It would also be great to top each tart with a single raspberry.

Enjoy this recipe dabblers. I hope you find inspiration to take your favorite recipes and mix them up to create new favorites.

Thanks for visiting, 

-The Delicious Dabbler

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