Frozen Chocolate Mousse Tart

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 16 servings

Recipe photo

Delicious and elegant, this tart is perfect for a party.

Frozen Chocolate Mousse Tart

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: about 16 servings
Published: 04/04/2011

Ingredients

Crust

  • 1 1/4 cups finely crushed graham cracker crumbs*
  • 1/4 cup sugar
  • 5 tablespoons butter, melted
  • 1/2 teaspoon cinnamon, optional
  • *Shortcut: Graham Cracker Crust Mix

Filling

Topping

  • 1/4 cup solid caramel or unwrapped vanilla caramel candies
  • 2 tablespoons heavy cream

Garnish

  • 1 tablespoon butter
  • pinch of salt
  • 1/2 cup chopped nuts (hazelnuts, almonds, walnuts, or mixed nuts)

Directions

1) Preheat the oven to 375°F.

2) To make the crust: Blend the crust ingredients, and press into the bottom and up the sides of a 9" tart pan.

3) Freeze for 15 minutes, then bake for 8 to 10 minutes. The crust won?t look much different; it'll just get slightly brown around the edges. Set aside to cool.

4) To make the filling: Place the chocolate in a bowl. In the microwave or a saucepan, heat the cream until steaming.

5) Add 1 cup cream to the chocolate; stir until smooth. If all the chocolate doesn't melt, heat mixture very briefly until all the chocolate is melted.

6) Brush 1/2 cup chocolate/cream onto the inside of the completely cooled graham cracker crust. Refrigerate the crust.

7) Gradually stir the rest of the heated cream into the remaining chocolate/cream. Stir until completely smooth, then cover and chill 8 hours, or overnight.

8) When you're ready to fill the tart, whip the chilled filling until stiff peaks form. Spoon into the crust, and smooth the surface. Freeze, covered, until ready to serve.

9) To make the sauce: Heat the caramel and cream over low heat, whisking until smooth. Cool to room temperature.

10) To make the garnish: Smear the butter into a 12" square on a cookie sheet. Spread nuts atop the butter, then sprinkle with a pinch of salt. Bake in a preheated 300°F oven for 8 to 10 minutes, stirring every couple of minutes. Remove the nuts from the pan and cool to room temperature. Sprinkle with additional salt, if desired.

11) To serve: Transfer the tart from the freezer to the refrigerator 30 minutes before you want to serve it, to soften. Drizzle with caramel sauce, sprinkle with nuts, cut, and serve.

Yield: one 9" tart, about 16 servings.

Reviews

1
  • star rating 04/25/2015
  • Annie from University Place, Wa
  • My 16 year old daughter and I were having a girls night and needed a treat. We thought this looked wonderful and decided to try. We couldn't wait overnight so we had to expedite. This dessert was fabulous! Once the chocolate was in the crust, we put that in the freezer and put the filling in the fridge as directed. But we left it there just under two hours and then whipped it. Phenomenal!! So rich and smooth! We also abandoned the nuts and after drizzling with the caramel, we sprinkled each piece with kosher salt for that salted Caramel flair. Yum! We can't wait to make it for a party!
  • star rating 04/22/2015
  • Shannon from Clermont, Florida
  • Note: I used a digital scale to weigh all ingredients and followed the directions exactly. I had quite a problem with the crust which is why I only gave three stars. Otherwise, this would have been a five. I found the crust to be way too crumbly to a) adhere to the top of the fluted edge of the tart pan and b) adhere to the bottom of the baked crust when brushing with the chocolate. I pulled up large chunks of the bottom crust.. Boo hoo! I definitely intend to make this again but will either use a pastry crust or will add more butter to make a less crumbly crust. The flavor was awesome and I will just have to keep making this til it comes out perfectly, right? I did just use the graham cracker crumbs right out of the box and the recipe does say to use finely crushed crackers. Maybe those elves should have crushed them more finely before selling them to me?
    We love your can-do recipe attitude! Sounds like there will be lucky taste testers ready until you find the crust recipe that's just right for you. Happy baking! Irene@KAF
  • star rating 03/04/2012
  • fussybritches19 from KAF Community
  • Another killer KAF recipe! I got raves when I brought these to a recent party. Because it was a party, I wanted a much smaller version of the tart so instead of making up one, I parsed out the recipe into 2 muffin pans. Other than the pan change and dropping the baking time for the crust to about 6 minutes, I followed the recipe (though I decided to forgo the topping for ease of transport). However, if you do make up mini versions, I would recommend making up twice the amount of filling called for in the recipe as I ended up having to make up more the next day when I realized I wouldn't have quite enough. And besides, there's nothing wrong with having a little extra ganache around... After the tarts are frozen, let them set out about a minute and lever them out with a fork. Then pop them back in the freezer until they're ready to be served.
  • star rating 05/10/2011
  • Dale in Fort Wayne from KAF Community
  • I saw this recipe in the mailer and decided I would try it for Mother's Day. It made a spectacular presentation, was delicious and very decadent. The recipe indicates that it will serve 16. I chose to cut into 12 pieces since that was enough for our family. It is rich enough that either 12 or 16 pieces would work well. Since the recipe did not call for any sugar, I decided to add 2 teaspoons of granulated sugar to the second chocolate/cream mixture (step 7). It may be OK without the sugar, but the result was very tasty. I did not have access to the named caramel or bittersweet chocolate to I used the familiar Kraft wrapped caramels (10 each) and semi-sweet chocolate chips. I also noted that the photo appeared to show drizzles of both caramel and chocolate although the recipe only called for the caramel. I made a separate, small amount of the ganache which I used for the chocolate drizzle. Obviously, this dessert requires some advance planning. I plan to make it again this week to take to a church pitch-in. I intend to try completely finishing the tart the day before and re-freezing the finished project until we are ready to leave. This is certainly a "keeper."
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