2/15/11

Spice in the Kitchen: Vegan Chocolate Tart with Chocolate Mousse




























I made some heart shaped tarts for dessert last night using a combo of recipes:

Tart Shell: Post Punk Kitchen
Chocolate Mousse Filling: Gourmet Sleuth
Sugar Cookie: The BEST vegan sugar cookies recipe by John and Kristie

Notes: To the tart crust, I added espresso powder and vanilla. Make your crust THIN and make sure you poke holes in it like Isa suggests. You may even want to weight it down like a pie crust. To the mousse, I added espresso powder and a dash of cinnamon. The powder does not give it a mocha flavor, but intensifies the chocolate flavor. When the tarts were done and cooled, I filled them with a bit of raspberry preserves, topped it with the mousse and then the sugar cookie. It was delicious! I even had it for breakfast. ;)

4 comments:

  1. This looks amazing! The combo of flavours sounds beyond delish... very tempting. Fantastic picture too :)

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  2. Thanks so much! It was super yummy... mmm... tarts....

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  3. WOW! I would really love to make these!! BUT I have a mini-cupcake pan which I would love to use for the shells, but I'm really not sure how to do this! Did you just oil the pan and press the dough evenly into the molds and then bake them? Or did you use paper liners? How did you get the crust dough into the molds?
    I would be really happy to hear your advice! :)

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    1. For something that small, i would use mini cupcake liners. I think they would be way too hard to remove if you did not use the liners. I would use a small amount of dough and press down and up to the sides. Bake a few test ones to get the best timing for that smaller size. Good luck!

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