Choc-Raspberry Mousse Dome Tarts

If you are looking for an impressive dessert to serve when you have friends over for dinner, then look no further, this is it!!. This dessert blends the beautiful flavours of both raspberry and chocolate to make a truly memorable creation.

The base of this dessert is a chocolate tart shell. The filling is a chocolate mix with raspberry jam swirled through. This is baked to a dense sweet finish.

The chocolate raspberry tart is topped by a sweet, yet tangy raspberry mousse shaped into a dome to create the perfect combination.

We often serve this dessert with both whipped cream and a raspberry coulis. The raspberry coulis can also be drizzled over the domes prior to serving to create a nice finish.

Print Recipe

Choc-Raspberry Mousse Dome Tarts

Cook Time

30 minutes

Servings

Tarts

Ingredients

Tart Shell

• 1 3/4 cups Plain Flour
• 150 g Butter softened
• 2/3 cups Icing Sugar
• 1 Eggs
• 1/8 cup cocoa powder

Chocolate Raspberry Tart Filling

• 80 g Milk Chocolate roughly chopped
• 40 g dark chocolate roughly chopped
• 95 g Butter softened
• 1/3 cup Brown Sugar
• 2 Eggs
• 65 g Plain Flour
• 1/2 tsp Baking Powder
• 1 1/2 tbsp cocoa powder
• 3/4 cup Raspberry Jam
• 1 tsp Lemon Juice

Raspberry Mousse Domes

• 250 g Raspberries fresh or frozen
• 1/3 cup Caster Sugar
• 1 tbsp Lemon Juice
• 1/2 tbsp Gelatin
• 1 cup Thickened Cream

Cook Time 30 minutes Servings Tarts Ingredients Tart Shell 1 3/4 cups Plain Flour 150 g Butter softened 2/3 cups Icing Sugar 1 Eggs 1/8 cup cocoa powder Chocolate Raspberry Tart Filling 80 g Milk Chocolate roughly chopped 40 g dark chocolate roughly chopped 95 g Butter softened 1/3 cup Brown Sugar 2 Eggs 65 g Plain Flour 1/2 tsp Baking Powder 1 1/2 tbsp cocoa powder 3/4 cup Raspberry Jam 1 tsp Lemon Juice Raspberry Mousse Domes 250 g Raspberries fresh or frozen 1/3 cup Caster Sugar 1 tbsp Lemon Juice 1/2 tbsp Gelatin 1 cup Thickened Cream

Instructions

Tart Shells

1. Add butter and icing sugar to a large bowl.
2. Using an electric mixer beat until well combined.
3. Add egg and beat until combined.
4. Slowly add flour and cocoa powder and continue beating until fully combined and dough forms.
5. Remove dough from bowl and place onto a lightly floured surface.
6. Knead dough for a few minutes until smooth.
7. Place dough in cling wrap and place in refridgerator for 30 minutes to chill.
8. Preheat a fan forced oven to 155ºC (310º F).
9. Roll out dough on a lightly floured surface to approx 3-5mm thick. Cover dough with cling wrap to make rolling out dough easier.
10. Line six 10cm loose based tart pans with the rolled out dough. NB. You will likely have some excess dough which can be used to line additional tart pans.
11. Line each tart with baking paper and fill with heat beads.
12. Place tarts in oven and bake for about 5 minutes.
13. Remove tarts from oven, remove baking paper and heat beads.
14. Place tarts back into oven and bake for a further 4 minutes or until pastry is dry to the touch. Remove from oven and set aside to cool.

Chocolate Raspberry Filling

1. Place both milk and dark chocolate into a bowl over a saucepan of water on low heat. Stir ocassionally until chocolate has melted and is smooth. Remove from heat
2. Add butter and brown sugar and stir until fully combined and smooth.
3. Add eggs, plain flour, baking powder and cocoa powder and stir until fully combined.
4. Fold raspberry jam and lemon juice into the chocolate mixture.
5. Spoon the mixture into the tart cases, cover each tart and place into the freezer for about 30 minutes or until firm.
6. Pre-heat a fan forced oven to 170ºC (340º F).
7. Remove tarts from freezer and place into oven and bake for about 20 minutes or until outer edges of the tarts are set while the centres are still moist.
8. Remove tarts from oven and set aside to cool.

Raspberry Mousse Domes

1. Add raspberries, caster sugar and lemon juice to a small saucepan, then place over medium high heat.
2. Stir continually and bring mixture to boil.
3. Reduce heat and continue to simmer for about 5 minutes or so until the mixture thickens. Stir regularly.
4. Remove saucepan from heat and, in batches, pour raspberry mixture into a bowl using a sieve to remove the seeds. Using a spoon push the mixture into a bowl until only the seeds remain. Let the raspberry mixture cool.
5. Add gelatin and 2 tbsp water to a small saucepan and let soak for 5-10 minutes.
6. Place suacepan over low heat until the gelatin dissolves. Remove from heat and pour over raspberry mixture. Stir to fully combine.
7. Add thickened cream to a bowl and using an electric mixer beat until stiff peaks form.
8. Pour raspberry sauce mixture into the bowl and continue to beat until fully combined.
9. Using a 6 dome 6.5 - 7cm (approx 2.7 inch) silicon dome mould tray, spoon mixture into each dome until filled. Smooth the top until level with the tray.
10. Place the tray into the freezer for at least 4 hours, preferably overnight.

Dessert assembly

1. Remove raspberry domes from freezer and place a dome over each choc-raspberry tart.
2. Place in refridgerator to allow mousse dome to thaw before serving. Note: I like to assemble and place in the refridgerator on the morning of the same evening the dessert will be served. This will allow plenty of time for the mousse to thaw and not be too icy when served.

Recipe Notes

We often serve this dessert with both whipped cream and a raspberry coulis.  The raspberry coulis is made the same way as the mousse domes.  The same amount of raspberry and lemon juice is used, however I use 1/2 cup caster sugar to make the coulis a little sweeter.  NB. do not add gelatin to the coulis.