Chocolate Mousse Tart with Browned Butter Oat Crust | Raaka Baking Chocolate
This decadent chocolate mousse tart features a rich oat crust made with browned butter and a silky, airy chocolate filling using Raaka dark baking chocolate.
Equipment
- 1 Mixing bowl Large
- 1 Tart pan 9-inch recommended
- 1 Oven
- 1 Whisk or electric mixer
- 1 Heatproof bowl
Ingredients
Main Ingredients
- 1 ½ cups rolled oats
- ¼ cup brown sugar
- ½ teaspoon sea salt
- ½ cup unsalted butter browned
- 8 ounces dark baking chocolate preferably Raaka
- ¼ cup granulated sugar
- ¼ teaspoon espresso powder optional
- ½ teaspoon vanilla extract
- 3 eggs separated
- ½ cup heavy cream whipped to soft peaks
Instructions
Instructions
- Preheat your oven to 350°F while preparing the crust.
- Mix rolled oats, brown sugar, and sea salt in a bowl.
- Pour browned butter over oat mixture and stir thoroughly.
- Press mixture into tart pan bottom and sides evenly.
- Bake for 15 minutes until golden and let cool completely.
- In a heatproof bowl, combine dark chocolate, granulated sugar, and espresso powder (if using).
- Melt mixture gently over double boiler or microwave, stirring until smooth. Add vanilla extract at end.
- Let chocolate cool slightly, then whisk in egg yolks one at a time.
- Beat egg whites until stiff peaks form.
- In separate bowl, whip heavy cream to soft peaks.
- Fold whipped cream gently into chocolate mixture.
- Carefully fold in whipped egg whites in two batches.
- Spoon mousse into cooled crust and smooth the top.
- Chill tart in fridge for at least 2 hours until set.
- Serve cold topped with whipped cream or grated chocolate, if desired.
Notes
Make ahead tip: prepare the crust one day early and store it covered. Whipped cream can be chilled before folding for best texture.