Gluten-Free Chocolate Mousse Tart

Preheat the oven to 350°F. Have on hand a 9" round or 4 1/2" x 13 3/4" rectangular tart pan.

To make the crust: Pulse the pistachios in a food processor; be careful not to over-process into a paste.

In a medium bowl, combine the ground pistachios with the remaining crust ingredients. Stir until combined and crumbly-looking; it should hold together when you squeeze it. Press the mixture into the pan to cover the bottom and up the sides; the sides should be about 1/4" thick.

Place the pan on a baking sheet and bake for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven, and let the crust cool completely.

To make the filling: Combine 1/4 cup (28g) of confectioners' sugar with the Instant ClearJel. Whip the heavy cream to medium peaks, then add the sugar-ClearJel mixture and continue whipping the cream until stiff peaks form.

In a medium bowl, combine the remaining confectioners' sugar with the cream cheese, butter, and almond extract, mixing until smooth. Set aside.

Melt the chocolate in a microwave or over simmering water.

Add the melted chocolate to the cream cheese mixture and beat to combine. Scrape the bowl, then fold the whipped cream mixture into the chocolate/cream cheese until evenly blended.

Pipe the filling into the cooled tart shell. Sprinkle with chopped pistachios (or almonds). Refrigerate until ready to serve.

Storage instructions: Store covered in the refrigerator for up to 5 days.