Why You’ll Love This Recipe
These tarts are a perfect balance of creamy, rich, and nutty flavors. The dark chocolate mousse, enhanced with tahini, offers a molten-like consistency that contrasts beautifully with the crispness of the buttery tart shell. Topping the tarts with a dollop of mascarpone cream adds a light and creamy finishing touch. Whether you’re preparing for a special occasion or just craving a decadent dessert, these Little Tahini and Molten Chocolate Mousse Tarts are sure to impress.
Ingredients
For the Tart Shells:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 egg yolk
- 1 tablespoon cold water
For the Molten Chocolate Mousse:
- 1/2 cup dark chocolate, chopped
- 1/4 cup tahini
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Mascarpone Cream:
- 1 cup mascarpone cheese
- 1/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Toasted sesame seeds (optional)
- Fresh berries (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Tart Shells: In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix it into the dry ingredients until crumbly. Then, mix in the egg yolk and cold water until a dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Roll and Shape: Roll out the chilled dough on a floured surface and cut it into circles. Press the dough circles into tartlet pans, gently pressing the dough to fit the sides.
- Bake the Tart Shells: Bake the tart shells for 10-12 minutes, or until they are lightly golden. Let them cool completely before filling them.
- Prepare the Molten Chocolate Mousse: Melt the chopped dark chocolate in a heatproof bowl set over simmering water. Stir in the tahini until smooth. In a separate bowl, whisk the eggs and sugar together until pale. Gradually add the melted chocolate mixture to the egg mixture, followed by the vanilla extract. Mix until well combined.
- Fill the Tart Shells: Pour the chocolate mousse into the cooled tart shells, filling them about three-quarters full. Place the tarts in the refrigerator for at least 1 hour to allow the mousse to firm up.
- Make the Mascarpone Cream: In a bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- Serve: Once the tarts are firm, remove them from the refrigerator. Top each tart with a generous dollop of mascarpone cream. Optionally, garnish with toasted sesame seeds and fresh berries for an extra touch of flavor and color.
Servings and Timing
- Servings: This recipe makes about 6-8 tarts, depending on the size of your tartlet pans.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Variations
- Nut-Free Version: If you prefer a nut-free version, omit the tahini and replace it with almond butter or hazelnut spread for a similar rich flavor.
- Chocolate Variations: You can experiment with different types of chocolate for the mousse—try using milk chocolate or white chocolate for a different flavor profile.
- Fruit Garnish: Add a different fruit garnish such as raspberries, strawberries, or even a sprinkle of pomegranate seeds for a vibrant twist.
- Dairy-Free Option: For a dairy-free version, use non-dairy butter, coconut cream, and dairy-free mascarpone alternatives.
Storage/Reheating
- Storage: These tarts can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: These tarts are best enjoyed chilled, but you can allow them to come to room temperature before serving if you prefer.
FAQs
Can I make the tart shells ahead of time?
Yes, you can make the tart shells in advance and store them in an airtight container for up to 2 days.
Can I use store-bought tart shells?
Yes, store-bought tart shells will save time, but homemade tart shells provide a more buttery and flaky texture.
Can I freeze these tarts?
Yes, you can freeze the tarts before adding the mascarpone cream topping. Once frozen, wrap them tightly in plastic wrap and foil, and store for up to 2 weeks. Thaw them in the refrigerator before serving.
Can I make this recipe without tahini?
Yes, you can skip the tahini and substitute it with peanut butter or another nut butter, but tahini offers a unique flavor that complements the chocolate beautifully.
How do I get the mascarpone cream to be light and fluffy?
Make sure the mascarpone cheese and heavy cream are both well chilled before whipping them together to achieve soft peaks.
Can I add a different flavor to the mousse?
Yes, you can infuse the chocolate mousse with different flavors like orange zest, espresso, or a splash of liquor like Grand Marnier or rum.
Can I use a different cream for the topping?
You can substitute the mascarpone cream with whipped heavy cream or a whipped coconut cream for a lighter or dairy-free option.
Conclusion
These Little Tahini and Molten Chocolate Mousse Tarts with Mascarpone are the ultimate indulgence, combining silky chocolate mousse, the richness of tahini, and the creamy smoothness of mascarpone. With a crisp, buttery tart shell and optional garnishes, these tarts are a showstopper at any gathering. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something decadent, this recipe is sure to satisfy your sweet tooth and leave everyone impressed.
Little Tahini and Molten Chocolate Mousse Tarts with Mascarpone
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6-8 tarts
- Category: Dessert
- Method: Baking, Whipping
- Cuisine: French
- Diet: Vegetarian
Description
These Little Tahini and Molten Chocolate Mousse Tarts with Mascarpone are indulgent, rich, and creamy desserts with a nutty tahini twist. Perfect for impressing guests with their combination of textures and flavors.
Ingredients
For the Tart Shells:
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
1/4 teaspoon salt
1 egg yolk
1 tablespoon cold water
For the Molten Chocolate Mousse:
1/2 cup dark chocolate, chopped
1/4 cup tahini
2 large eggs
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
For the Mascarpone Cream:
1 cup mascarpone cheese
1/4 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Garnish:
Toasted sesame seeds (optional)
Fresh berries (optional)
Instructions
- Prepare the Tart Shells: In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly. Mix in the egg yolk and cold water until a dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Roll and Shape: Roll out the chilled dough on a floured surface and cut it into circles. Press the dough into tartlet pans, fitting it to the sides.
- Bake the Tart Shells: Bake for 10-12 minutes, or until lightly golden. Let them cool completely before filling.
- Prepare the Molten Chocolate Mousse: Melt the dark chocolate in a heatproof bowl over simmering water. Stir in tahini until smooth. In a separate bowl, whisk the eggs and sugar until pale. Gradually add the chocolate mixture, then stir in the vanilla extract.
- Fill the Tart Shells: Pour the chocolate mousse into the cooled tart shells, filling them three-quarters full. Refrigerate for at least 1 hour to firm up the mousse.
- Make the Mascarpone Cream: Whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
- Serve: Top each tart with mascarpone cream. Optionally, garnish with toasted sesame seeds and fresh berries.
Notes
For a nut-free version, substitute tahini with almond butter or hazelnut spread.
Experiment with different types of chocolate, like milk or white chocolate, for a unique mousse flavor.
Use coconut cream or whipped heavy cream for a lighter or dairy-free topping.
Store the tarts in the refrigerator for up to 3 days or freeze them (without the mascarpone cream) for up to 2 weeks.
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
