Cocoa mousse tart

Today’s dessert is a tart with a cocoa mousse. In keeping with the season, I serve it with a cup of hot cocoa.

The cocoa I use in the cake base and in the mousse is cacao especial no 2, a single origin cocoa from Ecuador in raw food quality! The special thing about this recipe is that I don’t add a bit of chocolate to either the mousse or the tart. The star of this sweet is exclusively the fine cocoa.

For the pastry base:

40 g Becks cocoa cocoa (I use the cacao especial no 2 from Ecuador)

150 g butter, cold, in cubes

1 egg

250 g flour

80 g sugar

This amount of dough is enough for 2 small springform pans with a diameter of 16 cm or a normal sized springform pan.

For the mousse:

75 g Becks cocoa cacao (I use the cacao especial no 2 from Ecuador)

400 g cream, chilled

60 g powdered sugar

1/4 tsp salt

To decorate:

some Becks cocoa cocoa, some fresh or dried flowers and a few flakes of sea salt.

For the tart base, knead the ingredients with cold hands to form a smooth dough.

If the dough is too crumbly, add a little cold water.

Shape the dough into a flat disk, wrap in a beeswax cloth or cling film and chill for at least 30 minutes. (Tip: you can also prepare the dough the day before).

Then preheat the oven to 200 degrees.

Roll out the dough thinly on a lightly floured surface. Line a springform pan with baking paper. Place the rolled out dough in the tin and pull it up a little at the edges.

If cracks or holes form, they can simply be sealed again.

Prick the pastry several times with a fork (this prevents the pastry from bulging).

Bake for 18 to 20 minutes.

Important: The pastry is still soft, it only firms up when it cools.

Leave the base in the springform pan.

In the meantime, prepare the mousse.

To do this, mix the ingredients together in a large bowl and then beat with a hand mixer or food processor until fluffy. Chill until the cake base is baked.

When the base has cooled completely, spread the mousse evenly on top.

Place the tart in the fridge and leave to set for a few hours (or overnight).

Then carefully remove the sides of the springform pan.

Just before serving, dust the surface of the mousse with a little cocoa.

I decorated it with dried flowers and some sea salt flakes.

It is best to keep the tart in the fridge.