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Little Tahini and Molten Chocolate Mousse Tarts with Mascarpone

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  • Author: Amy
  • 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

  1. 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.
  2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  3. Preheat the Oven: Preheat your oven to 350°F (175°C).
  4. 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.
  5. Bake the Tart Shells: Bake for 10-12 minutes, or until lightly golden. Let them cool completely before filling.
  6. 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.
  7. 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.
  8. Make the Mascarpone Cream: Whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
  9. 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