Black Forest Chocolate Mousse TartBlack Forest Chocolate Mousse Tart
Black Forest Chocolate Mousse Tart
Black Forest Chocolate Mousse Tart
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Recipe - Alberni
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Black Forest Chocolate Mousse Tart
Prep Time60 Minutes
Servings12
Cook Time17 Minutes
Ingredients
3/4 cup (175 mL) Robin Hood Original All Purpose Flour
1/4 cup (50 mL) Robin Hood Oats, Minute or Quick
1/2 cup (125 mL) sugar
6 tbsp (80 mL) cocoa
1/2 cup (125 mL) butter, cold
1 tsp (5 mL) vanilla
1/4 cup (50 mL) water
1 can (354 mL) Carnation Evaporated Milk, any type
3/4 cup (175 mL) sugar
1/4 cup (50 mL) cocoa
1 tbsp (15 mL) cornstarch
2 eggs
1 tsp (5 mL) vanilla extract
2/3 cup (150 mL) chocolate chips
1 1/4 cups (300 mL) whipping cream, whipped, plus additional for garnish, optional
1 jar (250 mL) cherry jam
Garnish: cherries and chocolate shavings, optional
Directions

Preheat oven to 375°F (190°C).

Crust: Combine flour, oats, sugar, and cocoa in food processor. Add butter and combine until mixture resembles coarse meal. Add vanilla and water and process until dough is crumbly. Press crumbles in bottom and up sides of 11” (28 cm) flan pan with removable bottom. Prick with fork. Bake in preheated oven for 15 to 20 minutes or until set. Cool.

Filling: Heat milk in medium saucepan until hot but not boiling. Meanwhile, combine sugar, cocoa, and cornstarch in medium bowl. Add eggs and mix well until incorporated. Slowly pour hot milk into egg mixture, whisking constantly, so as to not cook the eggs. When all the milk is incorporated, return mixture to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens.

Remove from heat and add vanilla and chocolate chips. Stir to melt chocolate. Pour into bowl, cover with plastic wrap directly on surface and refrigerate until chilled, about 2 hours.

Beat whipping cream until soft peaks form. Fold into chilled chocolate mixture.

Assembly: Spread jam in bottom of baked crust. Top with chocolate filling. Garnish with additional whipped cream, cherries and shaved chocolate if desired. Refrigerate 2 hours or until set.

Freezing: not recommended

60 minutes
Prep Time
17 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
3/4 cup (175 mL) Robin Hood Original All Purpose Flour
Not Available
1/4 cup (50 mL) Robin Hood Oats, Minute or Quick
an image
Robin Hood - Quick Oats, 1 Kilogram
$4.99$0.50/100g
1/2 cup (125 mL) sugar
Not Available
6 tbsp (80 mL) cocoa
Not Available
1/2 cup (125 mL) butter, cold
an image
Western Family - Salted Creamery Butter, 454 Gram
$6.49$1.43/100g
1 tsp (5 mL) vanilla
an image
Western Family - Pure Vanilla Extract, 125 Millilitre
$18.49$14.79/100ml
1/4 cup (50 mL) water
Not Available
1 can (354 mL) Carnation Evaporated Milk, any type
an image
Carnation - Evaporated Milk, 354 Millilitre
$3.99$1.13/100ml
3/4 cup (175 mL) sugar
Not Available
1/4 cup (50 mL) cocoa
Not Available
1 tbsp (15 mL) cornstarch
an image
Western Family - Cornstarch, 454 Gram
$3.39$0.75/100g
2 eggs
Not Available
1 tsp (5 mL) vanilla extract
an image
Western Family - Pure Vanilla Extract, 125 Millilitre
$18.49$14.79/100ml
2/3 cup (150 mL) chocolate chips
Not Available
1 1/4 cups (300 mL) whipping cream, whipped, plus additional for garnish, optional
Not Available
1 jar (250 mL) cherry jam
an image
Bonne Maman - Cherry Jam, 250 Millilitre
$6.99$2.80/100ml
Garnish: cherries and chocolate shavings, optional
Not Available

Directions

Preheat oven to 375°F (190°C).

Crust: Combine flour, oats, sugar, and cocoa in food processor. Add butter and combine until mixture resembles coarse meal. Add vanilla and water and process until dough is crumbly. Press crumbles in bottom and up sides of 11” (28 cm) flan pan with removable bottom. Prick with fork. Bake in preheated oven for 15 to 20 minutes or until set. Cool.

Filling: Heat milk in medium saucepan until hot but not boiling. Meanwhile, combine sugar, cocoa, and cornstarch in medium bowl. Add eggs and mix well until incorporated. Slowly pour hot milk into egg mixture, whisking constantly, so as to not cook the eggs. When all the milk is incorporated, return mixture to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens.

Remove from heat and add vanilla and chocolate chips. Stir to melt chocolate. Pour into bowl, cover with plastic wrap directly on surface and refrigerate until chilled, about 2 hours.

Beat whipping cream until soft peaks form. Fold into chilled chocolate mixture.

Assembly: Spread jam in bottom of baked crust. Top with chocolate filling. Garnish with additional whipped cream, cherries and shaved chocolate if desired. Refrigerate 2 hours or until set.

Freezing: not recommended