Recipe summary

Hands-on time:
25 mins. to 30 mins.
Baking time:
15 mins. to 20 mins.
Total time:
45 mins. to 55 mins.
8 to 10 servings
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.
Volume Ounces Grams


  • 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


  • 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


  1. 1) Preheat the oven to 350F.
  2. 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. 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. 4) Line a rectangular 4" x 13" x 1" tart pan; 4 mini 4" x " 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. 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. 6) To make the mousse: Mix 1/4 cup of the confectioners' sugar with the Instant ClearJel.
  7. 7) Whip the heavy cream to soft peaks, then add the sugar mixture. Continue beating until the cream forms stiff peaks.
  8. 8) Mix the remaining 3/4 cup sugar with the cream cheese, softened butter, and almond extract. Set the mixture aside.
  9. 9) Melt the bittersweet chocolate in a microwave or in a double boiler set over a burner.
  10. 10) Add the melted chocolate to the cream cheese mixture, and beat to combine.
  11. 11) Fold the whipped cream mixture into the chocolate/cream cheese.
  12. 12) Finally, pipe the mousse filling into the baked, cooled shell. Serve the tart garnished with toasted pistachios or almonds.
  13. Yield: 8 to 10 servings.