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Easy to make Prized French dessert with chocolate and Rasberry
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Chocolate Raspberry Mousse Tart

This luxurious and silky-smooth dessert is sure to impress! Made with a feathery-light chocolate mousse and a slightly crunchy shortbread base, this tart delivers a deeply satisfying combination of textures in every bite. Serve this prized French dessert at any celebration meal or “just because.”
Course Dessert
Cuisine French
Prep Time 1 hour 45 minutes
Cook Time 20 minutes
Total Time 2 hours 5 minutes
Servings 10 servings
Calories 802kcal
Author Leah Johnson

Ingredients

Crust:

  • 2 cups + 2 tablespoons (300 g) all purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (230 g) unsalted butter, chilled and cubed

Raspberry Filling:

  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 1/2 cups (about 300 g) fresh raspberries
  • 2 tablespoons (24 g) granulated sugar

Chocolate Mousse:

  • 2 cups (480 ml) whipping cream (divided)
  • 1 cup (200 g) dark chocolate, roughly chopped
  • 1 teaspoon pure vanilla extract

Chocolate Glaze:

  • 1/2 cup (100 g) dark chocolate
  • 1/3 cup (40 g) powdered sugar
  • 1/4 cup (58 g) unsalted butter
  • 2 tablespoons (30 ml) water
  • 1 tablespoon (15 ml) rum (optional)

For Garnishing:

Instructions

Make the Crust:

  • Preheat oven to 350º F (180º C).
  • Spray the bottom and sides of a 9-inch (23 cm) springform pan with cooking spray, then line the bottom and sides with parchment paper and spray again. Set aside.
  • Whisk together the flour, granulated sugar, and salt in a medium bowl. Add the butter, then use your fingers to pinch it into the flour and sugar until the butter pieces are roughly the size of peas.
    PRO TIP: You can also do this in your food processor. In the bowl of a food processor, combine the flour, sugar,and salt. Add the butter and pulse until the mixture looks fine and crumbly.
  • Roll the dough into a 12-inch circle on a lightly floured surface, or roll it large enough to cover the bottom and halfway to the sides of your prepared pan. Then, carefully transfer the dough to the pan and, without stretching, press lightly to fit.
  • Prick the bottom of the dough several times with a fork to prevent bubbles, then bake for 15 - 20 minutes or until golden brown. Remove from the oven and let cool completely on a wire rack.

Make the Raspberry Filling:

  • Dissolve the cornstarch in 1 tablespoon of water.
  • Combine cornstarch mixture, raspberries, and granulated sugar in a small saucepan over medium heat. Using a silicone spatula, stir the mixture, lightly mashing the raspberries as they begin to heat. Keep simmering until the raspberries have broken down, about 5 minutes.
  • Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. Let the mixture cool at room temperature until just slightly warm.
  • Spread the raspberry purée over the cooled base, right to the edges, then refrigerate while making the chocolate mousse.

Make the Chocolate Mousse:

  • Heat 1 cup (240 ml) of the whipping cream in a small saucepan over medium-high heat until bubbles begin to form around the edges. Remove from heat, then add the chopped chocolate and let sit for 1 - 2 minutes to allow the chocolate to melt.
  • Stir gently with a whisk in circular motions until all chocolate is melted and the mixture is smooth.
  • Cool the mixture slightly by whisking in the remaining 1 cup (240 ml) of whipping cream, along with the vanilla extract. Press a piece of plastic wrap directly on the surface of the chocolate cream, then let the mixture cool in the refrigerator until it's a peanut butter consistency, about 1 hour in the refrigerator.
  • After the chocolate mixture has chilled, whip the chocolate cream on medium speed with a stand or hand mixer until stiff peaks just form. This will not take long. Be careful not to over-whip since this could cause the mousse to separate.
  • Carefully scrape the mousse into the tart without disturbing the parchment collar, then refrigerate until you make and cool the chocolate glaze.

Make the Chocolate Glaze:

  • Melt the dark chocolate, powdered sugar, and butter in a heat-proof bowl set over simmering water. Remove the bowl from the heat and stir in the water and rum (if using); mix until incorporated. Let the glaze cool.
  • Before serving, unclip the springform pan and carefully lift it off. Transfer the tart to a serving plate. Spoon the cooled chocolate glaze over the chilled mousse and carefully smooth the surface.
  • Garnish with fresh raspberries and mint leaves as desired. Serve immediately. Note: If you keep the mousse tart in the refrigerator, the mousse part will harden a bit, so I recommend letting it sit a room temperature for a few minutes before serving it so the mousse softens.

Notes

 
Store: Tart may be wrapped and refrigerated for 3 days. If you keep the mousse tart in the refrigerator, the mousse part will harden a bit, so I recommend letting it sit a room temperature for a few minutes before serving it so the mousse softens.
Freeze: To freeze, wrap in plastic wrap, then over-wrap with foil. Tart may be frozen for 2-3 weeks. Defrost in the refrigerator for 24 hours, remove the wrapping, and touch up the mousse with a warm, dry knife.
Tips & Variations
  • Only the best-quality, 70% dark chocolate is recommended for this recipe.
  • Frozen, drained raspberries may be used for the tart filling but not for the garnish since they are too watery.
  • The recipe may be halved and prepared in a 6” (16cm) springform pan.
  • Look over the timing carefully. For example, the mousse component must be chilled for 6 hours, and the assembled tart must be chilled again to set.
  • If raspberries aren’t an option, feel free to substitute another chocolate-friendly fruit, such as fresh cherries or strawberries.
  • If you prefer, you can sift a little cocoa powder or powdered sugar onto the surface of the mousse, then garnish the tart with whipped cream instead of -- or along with -- fresh fruit.
  • Other ideas for garnish include chocolate jimmies and chocolate curls.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.
 
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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 802kcal | Carbohydrates: 73g | Protein: 10g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 24mg | Potassium: 375mg | Fiber: 7g | Sugar: 25g | Vitamin A: 1393IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 6mg