Irish Cream Mousse Tartlets in Gluten-Free Almond Crust – A Rich and Delectable Dessert

Ingredients

• 1 cup blanched almond flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum (optional)
• 6 tablespoons cold unsalted butter, cubed
• 1 large egg
• 1 teaspoon pure vanilla extract
• 8 oz dark chocolate, finely chopped
• 1 cup heavy cream
• 3/4 cup whole milk
• 2 tablespoons Irish whiskey (optional)
• 2 teaspoons instant coffee granules
• 2 large egg yolks
• Pinch of salt

Instructions

1. 1

   Prepare the almond crust: In a food processor, combine almond flour, sugar, salt, and xanthan gum (if using). Pulse to combine. Add cold butter and pulse until the mixture resembles coarse meal. Add the egg and vanilla extract, then process until the dough comes together.

2. 2

   Press the dough evenly into the bottom and up the sides of 4 tartlet pans or a large tart pan. Chill for 30 minutes.

3. 3

   Preheat oven to 350°F (180°C). Bake the crust for 20-25 minutes, or until golden brown. Allow to cool completely on a wire rack.

4. 4

   Make the Irish cream filling: In a double boiler, combine chocolate, heavy cream, milk, Irish whiskey (if using), and coffee granules. Heat gently, stirring occasionally, until the chocolate is melted and the mixture is smooth.

5. 5

   In a separate bowl, whisk together egg yolks and a pinch of salt. Gradually add about 1/4 cup of the warm chocolate mixture to the yolks, whisking constantly. This will temper the eggs and prevent curdling.

6. 6

   Pour the warmed yolk mixture back into the remaining chocolate mixture and stir until fully combined.

7. 7

   Strain the mixture through a fine-mesh sieve into a clean container, then let it cool to room temperature.

8. 8

   Whip heavy cream in a separate bowl until soft peaks form. Fold the whipped cream into the cooled chocolate mixture gently until well combined.

9. 9

   Fill the cooled tartlet crusts or large tart shell with the Irish cream mousse and chill for at least 2 hours, or until set.