Chocolate Cream Tart

Ingredients

• 150 g flour
• 50 g sugar
• 1 tsp salt
• 75 g cold butter
• 1 egg yolk
• butter (for the pan)
• flour (for dusting)
• dried legumes (for blind baking)
• 200 g dark chocolate couverture
• 2 egg yolks
• 20 ml rum
• 200 ml whipping cream
• 3 mint chocolate squares (e.g., After-eigt)
• a handful of mint (for garnish)
• powdered sugar (for dusting)

Instructions

1. 1.

   For the dough, mix flour with sugar and salt and sift onto a work surface. Create a well in the center. Cut cold butter into small pieces, distribute around the well, add the egg yolk, and cut everything together with a knife to form small crumbs. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat oven to 180°C (350°F) fan or conventional heat and butter tartlet tins.

3. 3.

   Divide the dough into six parts, roll each into a ball and roll out slightly larger than the tins on a floured surface. Line the tins with the dough, forming a rim. Cut parchment paper to fit, place in tins, and weigh down with dried legumes.

4. 4.

   Bake for 15–20 minutes. Remove parchment and legumes and let the tartlets cool.

5. 5.

   For the mousse, roughly chop chocolate and melt over a hot water bath while stirring. Remove from heat and let cool slightly. Add egg yolks to another pot and whisk over the water bath until creamy. Take off heat again and stir in melted chocolate. Finish with rum and allow to cool.

6. 6.

   Whip cream to soft peaks. Quickly fold in half of the mousse, then gently fold in the rest. Fill a piping bag fitted with a large round tip and pipe into the chilled tartlets. Chill for about 30 minutes until set. Serve topped with chopped mint chocolate squares, fresh mint leaves, and dusted powdered sugar.