- 2 cups all-purpose flour*
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, soft
- 1/2 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour for rolling dough
- 1 1/2 packages (3.5 oz each) 55-65% cocoa mass chocolate (for a total of 5.25 ounce chocolate)
- 1 1/2 teaspoons gelatin
- 3 tablespoons water
- 3/4 cup milk
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 cup heavy cream
- 1 bar (6 oz) best quality chocolate
- 1 pint raspberries
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- Combine and sift together flour, cocoa powder and salt. Set aside.
- With hand held mixer or stand mixer beat soft butter and sugar until light and creamy. Add egg and vanilla extract. Add sifted ingredients and mix until dough forms, do not overmix.
- Press dough 1/4 inch thick on a cookie sheet lined with plastic food film and place in refrigerator until firm enough to be rolled, about 45 minutes.
- Meanwhile set aside on a cookie sheet 6-8 medium sized individual tart pans or tart rings. Do not brush with melted butter or baking spray. Set aside a round cutter 1/2 inch wider than diameter of tart pans. If a cutter is not available you can use a paring knife instead.
- Press half of dough briefly together to form a ball. Place flour in a sieve and dust the work surface and dough with a thin layer of flour.
- Roll dough about 1/8 inch thick. Cut into circles and press tart dough into pans. If some dough circles get too soft place them in a freezer for a few minutes.
- Repeat with remaining dough. Leftover dough makes delicious cut out cookies.
- Place in oven and bake until tarts start to shrink away from edges, about 12-14 minutes. Let cool. If any sides of tart shells have collapsed wrap tart shell with aluminum foil and set aside. This will create a barrier so mousse will still be contained.
- Prepare chocolate mousse. Chop chocolate in small pieces and set aside.
- In a cold bowl whip heavy cream to a thickened consistency (once whip leaves thick marks into cream it has been whipped enough); do not whip cream as thick as you would to serve with pies or other desserts (whipping cream too stiff will result in lesser final volume and a heavy textured chocolate mousse).
- In a small cup combine gelatin and water and set aside for 5 minutes.
- Bring milk to a near simmer and remove from heat. Whisk in gelatin followed by the chocolate. Pour mixture into a bowl. Allow to cool to about 110°F (average shower temperature).
- Using a rubber spatula gently fold in cream while surface is set but is still soft, about 11-13 minutes.
- Carefully pour mousse into baked tart shells to the edge of the rim. Place tarts in freezer for 30 minutes. Place leftover mousse in the refrigerator for 30 minutes.
- Gently scoop slightly firmed mousse onto tarts to create a dome shape. Place tarts in a refrigerator.
- To make chocolate shavings: Chop chocolate bar into small pieces and place 2/3 of it in a microwave proof bowl. Set 1/3 of remaining chocolate aside.
- Select a saucepan which will nicely hold above bowl. Fill saucepan with one inch of water and bring to a boil.
- Once boiling turn to very low simmer and then place chocolate bowl on top. Stir constantly until chocolate is nearly melted and has reached 115°F.
- Remove from heat and allow cooling to 112°F. Add remaining non melted chocolate and stir until most of chocolate has melted.
- Using a metal offset spatula spread chocolate very thinly onto a granite or marble countertop. When chocolate starts to set and has the consistency of leather, scrape chocolate upwards using spatula to create shavings.
- Place shavings onto tarts along with raspberries.