Silken Chocolate Mousse Tart with Raspberry Swirls

Allergens

Eggs, Dairy

Ingredients

• 1. 8 oz sugar
• free dark chocolate, finely chopped 2. 6 tbsp unsalted butter 3. 1 cup heavy cream 4. 1/2 cup granulated erythritol 5. 1 tsp pure vanilla extract 6. 4 large eggs, separated 7. 1 cup fresh raspberries 8. 2 tbsp lemon juice 9. Almond flour tart crust (recipe below) Almond Flour Tart Crust: 10. 1 1/2 cups almond flour 11. 1/4 cup granulated erythritol 12. 6 tbsp unsalted butter, melted 13. Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine almond flour, erythritol, and salt. Stir in melted butter until well incorporated.
3. Press the mixture into the bottom and up the sides of a 9 inch tart pan with a removable bottom. Bake for 10 12 minutes or until lightly golden. Let cool completely. Silken Chocolate Mousse:
4. In a double boiler, melt chocolate and butter together. Stir until smooth and glossy.
5. In a separate bowl, beat heavy cream until soft peaks form. Set aside.
6. In another bowl, whisk egg yolks with erythritol and vanilla extract until pale and creamy.
7. Gradually add the melted chocolate to the yolk mixture, stirring constantly.
8. Gently fold in the whipped cream. Set aside. Raspberry Swirl:
9. In a blender or food processor, puree raspberries and lemon juice until smooth. Strain through a fine mesh sieve to remove seeds. Assembly:
10. Pour the chocolate mousse over the cooled crust, spreading evenly.
11. Drizzle the raspberry puree on top of the mousse in a decorative swirl pattern. Use a skewer or toothpick to create a marbled effect.
12. Chill the tart for at least 2 hours or until set.

Chef’s Insight

To create a smooth, velvety mousse, be sure to whip the cream until soft peaks form but not stiff.

Notes

Adjust the raspberry swirl to your preferred sweetness by increasing or decreasing the amount of erythritol in the puree.