Gluten-Free Nut-Crusted Chocolate Mousse Tart

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gluten free
Recipe photo
Hands-on time:
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Total time:
Yield: 8 to 10 servings

Recipe photo

Enjoy the balance between chocolate joy and protein-packed nutrition with this decadent cream cheese chocolate mousse, scented with almond and nestled in a rich pistachio crust.

Gluten-Free Nut-Crusted Chocolate Mousse Tart

star rating (2) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 8 to 10 servings
Published: 04/03/2014

Ingredients

Crust

  • 3/4 cup pistachios, ground
  • 3/4 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons softened butter; or vegetable oil
  • 2 tablespoons maple syrup

Filling

  • 1 cup confectioners' sugar, divided
  • 1 teaspoon Instant ClearJel
  • 1 cup heavy cream
  • 8-ounce package (1 cup) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon almond extract
  • 2/3 cup chopped bittersweet chocolate

Directions

1) Preheat the oven to 350°F.

2) To make the crust: Pulse 3/4 cup of pistachios in your food processor, taking care not to over-process into a paste.

3) Add the ground pistachios to the rest of the crust ingredients and mix quickly with a pastry blender or fork until the mixture looks crumbly; it'll hold together if you squeeze a handful of it.

4) Line a rectangular 4¼" x 13¾" x 1" tart pan; 4 mini 4½" x ¾" tart pans; or a 9" tart pan with the crust mixture, pressing it evenly up the sides to make a thick crust as pictured above.

5) Bake the crust for 15 to 20 minutes, or until the edges are golden brown. Remove it from the oven, and cool the crust completely before filling it.

6) To make the mousse: Mix 1/4 cup of the confectioners' sugar with the Instant ClearJel.

7) Whip the heavy cream to soft peaks, then add the sugar mixture. Continue beating until the cream forms stiff peaks.

8) Mix the remaining 3/4 cup sugar with the cream cheese, softened butter, and almond extract. Set the mixture aside.

9) Melt the bittersweet chocolate in a microwave or in a double boiler set over a burner.

10) Add the melted chocolate to the cream cheese mixture, and beat to combine.

11) Fold the whipped cream mixture into the chocolate/cream cheese.

12) Finally, pipe the mousse filling into the baked, cooled shell. Serve the tart garnished with toasted pistachios or almonds.

Yield: 8 to 10 servings.

Nutrition information

Serving Size: 1 piece (102g) Servings Per Batch: 10 Amount Per Serving: Calories: 450 Calories from Fat: 330 Total Fat: 37g Saturated Fat: 19g Trans Fat: 0.5g Cholesterol: 75mg Sodium: 95mg Total Carbohydrate: 28g Dietary Fiber: 3g Sugars: 22g Protein: 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 01/10/2015
  • Sarah from Vermont
  • This was easy and delicious! I've made it twice so far and will definitely make it again.
  • star rating 05/24/2014
  • Aldean from Fairbanks, AK
  • It is missing how much chocolate to use! I'm trying the espresso powder instead but have no idea if it will work. NOT a happy camper since the recipe is two thirds made and I was expecting to serve for guests tonight.
    Hi Aldean, I'm sorry you were unable to locate the chocolate amount in this recipe. It is 2/3 cup chopped bittersweet chocolate. Barb@KAF
1
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