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