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)

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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