Yield: one 9-inch tart
“Back to Baking”, pp. 119
So many months have gone by without me baking from the cookbook, or almost nothing at all for that matter. My boyfriend was on a no-sugar diet (self-imposed!) and thus I had much left motivation to bake something just for myself. However, I recently rewatched Julie & Julia and felt inspired to go Back to Baking (hehe…), which was how this blog started in the first place. As my boyfriend is now eating sugar again, thank the dessert gods, I asked him what he would like me to bake for him and he was keen on trying the mocha latte mousse tart. I do not like coffee at all, but I did it anyways because love.
- 1 recipe Chocolate-Crust Tart Shell, baked and cooled
Ingredients for ganache layer:
- 2 oz (60 g) bittersweet chocolate*, chopped
- 1/4 cup whipping cream
Ingredients for latte mousse:
- 2 tablespoons hot, strong coffee
- 1 ½ tablespoons instant coffee granules
- 2 teaspoons gelatin powder
- 2 tablespoons cold water
- 1 tin sweetened condensed milk
- 1 teaspoon vanilla extract
- 3/4 cup whipping cream
- Ground cinnamon, for garnish (optional)
This tart is very pretty-looking and quite fun to make. I enjoyed making the different components of the tart and the mousse was particularly enjoyable to whip up. The different textures (crunchy shell, soft ganache and airy mousse) also make it a pleasure to eat. I chose to not add cinnamon because I thought that it wasn’t necessary and honestly at the end I forgot about it because we just wanted to try a piece. A point to note is that I found that the ganache layer was a bit thin relative to the crust and the mousse. You could probably multiply the ingredients for the ganache layer by 1.5x or even double it if you would like a thicker ganache layer. Perhaps I am biased due to my preference of chocolate over coffee! Even though I don’t like coffee, I still liked this tart. I wouldn’t have too many pieces of it because the flavour is quite pronounced, but I enjoyed it anyways. My coffee-loving partner simply adored it and did a lot of damage to the tart in a matter of days. A must-try if you know anyone that enjoys coffee and/or dessert!
- For the ganache layer, place the chocolate in a bowl. Heat the cream in a small pot to just below a simmer, then pour it over the chocolate. Let it sit for a minute, then gently stir the mixture until the chocolate has melted.
- Pour the ganache into the cooled crust and spread it evenly across the bottom. Chill while preparing the latte mousse.
- For the latte mousse, stir the hot coffee with the instant coffee in a large bowl until it is melted.
- In a small bowl, stir the gelatin powder and cold water and let sit for 1 minute.
- Add the gelatin mixture to the hot coffee and stir until dissolved. If it does not dissolve completely, re-heat the coffee over low heat.
- Stir in the condensed milk and vanilla extract, and cool to room temperature.
- Using a hand or stand mixer, whip the cream to a soft peak and fold this into the cooled coffee mixture.
- Note: The mousse will be very fluid. This is normal.
- Pour the mixture into the prepared crust and chill in the pan for at least 3 hours. Sprinkle the top of the tart with cinnamon, if desired, before removing the outer ring of the pan and serving. Enjoy!