{"id":10230,"date":"2023-11-23T10:55:06","date_gmt":"2023-11-23T09:55:06","guid":{"rendered":"https:\/\/www.beckscocoa.de\/?p=10230"},"modified":"2023-11-23T10:55:24","modified_gmt":"2023-11-23T09:55:24","slug":"cocoa-mousse-tart","status":"publish","type":"post","link":"https:\/\/www.beckscocoa.de\/en\/cocoa-mousse-tart\/","title":{"rendered":"Cocoa mousse tart"},"content":{"rendered":"<div id='av_section_1'  class='avia-section av-1q37wba-5748d8c0f1ff40073d2eb9cf94327332 main_color avia-section-default avia-no-border-styling  avia-builder-el-0  avia-builder-el-no-sibling  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><main  role=\"main\" itemprop=\"mainContentOfPage\"  class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-10230'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-lpazzqt8-4e3e1384147a1b82d135e6a11c19f3aa\">\n#top .av-special-heading.av-lpazzqt8-4e3e1384147a1b82d135e6a11c19f3aa{\npadding-bottom:10px;\ncolor:#ff421c;\n}\nbody .av-special-heading.av-lpazzqt8-4e3e1384147a1b82d135e6a11c19f3aa .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-lpazzqt8-4e3e1384147a1b82d135e6a11c19f3aa .special-heading-inner-border{\nborder-color:#ff421c;\n}\n.av-special-heading.av-lpazzqt8-4e3e1384147a1b82d135e6a11c19f3aa .av-subheading{\nfont-size:22px;\n}\n<\/style>\n<div  class='av-special-heading av-lpazzqt8-4e3e1384147a1b82d135e6a11c19f3aa av-special-heading-h1 custom-color-heading blockquote modern-quote  avia-builder-el-1  el_before_av_two_third  avia-builder-el-first  av-thin-font'><h1 class='av-special-heading-tag'  itemprop=\"headline\"  ><strong>Cocoa mousse tart<\/strong><\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div>\n<div  class='flex_column av-104hck6-242651a01f67bf07e514fc2d246188b8 av_two_third  avia-builder-el-2  el_after_av_heading  el_before_av_one_third  first flex_column_div  '     ><style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-lpazzlq1-a21df24e35388ca6aed380a0a38a91de\">\n#top .av_textblock_section.av-lpazzlq1-a21df24e35388ca6aed380a0a38a91de .avia_textblock{\nfont-size:15px;\n}\n<\/style>\n<section  class='av_textblock_section av-lpazzlq1-a21df24e35388ca6aed380a0a38a91de '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p>Today&#8217;s dessert is a tart with a cocoa mousse. In keeping with the season, I serve it with a cup of hot cocoa.<\/p>\n<p>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&#8217;t add a bit of chocolate to either the mousse or the tart. The star of this sweet is exclusively the fine cocoa.<\/p>\n<h4><strong>For the pastry base:<\/strong><\/h4>\n<p>40 g Becks cocoa cocoa (I use the cacao especial no 2 from Ecuador)<\/p>\n<p>150 g butter, cold, in cubes<\/p>\n<p>1 egg<\/p>\n<p>250 g flour<\/p>\n<p>80 g sugar<\/p>\n<p>This amount of dough is enough for 2 small springform pans with a diameter of 16 cm or a normal sized springform pan.<\/p>\n<h4><strong>For the mousse:<\/strong><\/h4>\n<p>75 g Becks cocoa cacao (I use the cacao especial no 2 from Ecuador)<\/p>\n<p>400 g cream, chilled<\/p>\n<p>60 g powdered sugar<\/p>\n<p>1\/4 tsp salt<\/p>\n<h4>To decorate:<\/h4>\n<p>some Becks cocoa cocoa, some fresh or dried flowers and a few flakes of sea salt.<\/p>\n<p>For the tart base, knead the ingredients with cold hands to form a smooth dough.<\/p>\n<p>If the dough is too crumbly, add a little cold water.<\/p>\n<p>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).<\/p>\n<p>Then preheat the oven to 200 degrees.<\/p>\n<p>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.<\/p>\n<p>If cracks or holes form, they can simply be sealed again.<\/p>\n<p>Prick the pastry several times with a fork (this prevents the pastry from bulging).<\/p>\n<p>Bake for 18 to 20 minutes.<\/p>\n<p>Important: The pastry is still soft, it only firms up when it cools.<\/p>\n<p>Leave the base in the springform pan.<\/p>\n<p>In the meantime, prepare the mousse.<\/p>\n<p>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.<\/p>\n<p>When the base has cooled completely, spread the mousse evenly on top.<\/p>\n<p>Place the tart in the fridge and leave to set for a few hours (or overnight).<\/p>\n<p>Then carefully remove the sides of the springform pan.<\/p>\n<p>Just before serving, dust the surface of the mousse with a little cocoa.<\/p>\n<p>I decorated it with dried flowers and some sea salt flakes.<\/p>\n<p>It is best to keep the tart in the fridge.<\/p>\n<\/div><\/section><\/div><div  class='flex_column av-pjssd2-6900182c42011f5f6ea44b766824dc75 av_one_third  avia-builder-el-4  el_after_av_two_third  avia-builder-el-last  flex_column_div  '     ><section  class='av_textblock_section av-lpb0cqah-517b3e3b6074d8536ec4b30aa0455161 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-10231\" src=\"https:\/\/www.beckscocoa.de\/wp-content\/uploads\/IMG-1423-1-773x1030.jpg\" alt=\"\" width=\"501\" height=\"667\" srcset=\"https:\/\/www.beckscocoa.de\/wp-content\/uploads\/IMG-1423-1-773x1030.jpg 773w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/IMG-1423-1-225x300.jpg 225w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/IMG-1423-1-768x1024.jpg 768w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/IMG-1423-1-1152x1536.jpg 1152w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/IMG-1423-1-1536x2048.jpg 1536w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/IMG-1423-1-1125x1500.jpg 1125w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/IMG-1423-1-529x705.jpg 529w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/IMG-1423-1-scaled.jpg 1920w\" sizes=\"auto, (max-width: 501px) 100vw, 501px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-10219\" src=\"https:\/\/www.beckscocoa.de\/wp-content\/uploads\/Dukkah.and_.Greens.-online-rechte-int.-6-773x1030.jpeg\" alt=\"\" width=\"499\" height=\"665\" srcset=\"https:\/\/www.beckscocoa.de\/wp-content\/uploads\/Dukkah.and_.Greens.-online-rechte-int.-6-773x1030.jpeg 773w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/Dukkah.and_.Greens.-online-rechte-int.-6-225x300.jpeg 225w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/Dukkah.and_.Greens.-online-rechte-int.-6-768x1024.jpeg 768w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/Dukkah.and_.Greens.-online-rechte-int.-6-1152x1536.jpeg 1152w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/Dukkah.and_.Greens.-online-rechte-int.-6-1536x2048.jpeg 1536w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/Dukkah.and_.Greens.-online-rechte-int.-6-1125x1500.jpeg 1125w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/Dukkah.and_.Greens.-online-rechte-int.-6-529x705.jpeg 529w, https:\/\/www.beckscocoa.de\/wp-content\/uploads\/Dukkah.and_.Greens.-online-rechte-int.-6-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 499px) 100vw, 499px\" \/><\/p>\n<\/div><\/section><\/div><\/div><\/div><\/main><!-- close content main element --><\/div><\/div><div id='after_section_1'  class='main_color av_default_container_wrap container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-10230'><div class='entry-content-wrapper 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