Chocolate Tart Coconut Mousse: A Decadent Dessert Recipe

Chocolate Tart Coconut Mousse: Prepare to be transported to dessert heaven with this decadent and surprisingly easy-to-make treat! Imagine a rich, dark chocolate tart shell cradling a light and airy coconut mousse – a symphony of textures and flavors that will tantalize your taste buds. This isn’t just a dessert; it’s an experience.

While the exact origins of combining chocolate tarts with mousse are somewhat shrouded in mystery, the individual components have rich histories. Chocolate tarts, evolving from medieval pies, gained popularity in European courts, becoming symbols of luxury and indulgence. Coconut mousse, a more modern creation, likely emerged as chefs experimented with tropical flavors and innovative techniques to create light and airy desserts. The marriage of these two elements creates a harmonious balance between the intense chocolate and the refreshing coconut.

People adore this Chocolate Tart Coconut Mousse for several reasons. The contrasting textures are a major draw – the crisp, buttery tart shell against the smooth, melt-in-your-mouth mousse is simply irresistible. The flavor combination is equally captivating. The bitterness of the dark chocolate is perfectly balanced by the sweet and slightly tangy coconut, creating a complex and satisfying taste profile. Plus, while it looks impressive, this dessert is surprisingly straightforward to make, making it perfect for both special occasions and weeknight indulgences. Get ready to impress your friends and family with this show-stopping dessert!

Ingredients:

• For the Chocolate Tart Crust:
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2-4 tablespoons ice water
• For the Chocolate Ganache Filling:
• 1 cup heavy cream
• 8 ounces bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• For the Coconut Mousse:
• 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract (optional, for extra coconut flavor)
• 1 teaspoon unflavored gelatin powder
• 2 tablespoons cold water
• For Garnish (optional):
• Shredded coconut, toasted
• Chocolate shavings
• Fresh berries (raspberries, blueberries)

Preparing the Chocolate Tart Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. This ensures everything is evenly distributed for a consistent crust.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour mixture until it resembles coarse crumbs. You should still see small pieces of butter throughout. These butter pieces are crucial for creating a flaky crust.
3. Add Egg Yolk and Water: In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Pour this mixture into the flour mixture and mix until just combined. If the dough seems too dry, add the remaining ice water, one tablespoon at a time, until it comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. Form the Dough: Gently form the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax and the butter to firm up, preventing the crust from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. It’s helpful to work quickly and keep the dough cold to prevent it from sticking. If the dough becomes too soft, return it to the refrigerator for a few minutes.
6. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
7. Dock the Crust: Use a fork to prick the bottom of the crust all over. This prevents the crust from puffing up during baking.
8. Chill Again: Place the tart pan in the freezer for 15 minutes. This helps the crust hold its shape during baking and prevents shrinking.
9. Bake the Crust: Preheat oven to 375°F (190°C). Line the tart crust with parchment paper and fill with pie weights or dried beans. This will weigh down the crust and prevent it from puffing up. Bake for 20 minutes.
10. Remove Weights and Bake Again: Remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is golden brown.
11. Cool Completely: Let the crust cool completely in the tart pan on a wire rack before filling.

Making the Chocolate Ganache Filling:

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
2. Pour Over Chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt.
3. Stir Until Smooth: Gently stir the chocolate and cream together until smooth and glossy. Add the softened butter and vanilla extract and stir until well combined.
4. Pour into Crust: Pour the chocolate ganache into the cooled tart crust, spreading it evenly.
5. Chill: Refrigerate the tart for at least 2 hours, or until the ganache is firm. This allows the ganache to set properly and creates a smooth, decadent filling.

Preparing the Coconut Mousse:

1. Prepare Coconut Cream: Carefully scoop out the thick, solidified coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind. You should get about 1 cup of thick cream. This is the key to a light and airy coconut mousse.
2. Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom. This process hydrates the gelatin and allows it to properly thicken the mousse.
3. Melt the Gelatin: Microwave the bloomed gelatin for 10-15 seconds, or until it is completely melted. Be careful not to overheat it.
4. Whip the Coconut Cream: In a large bowl, using an electric mixer, whip the coconut cream until light and fluffy. Gradually add the powdered sugar, vanilla extract, and coconut extract (if using) and continue whipping until stiff peaks form. Be careful not to overwhip, as this can cause the cream to separate.
5. Temper the Gelatin: Slowly drizzle the melted gelatin into the whipped coconut cream while continuing to mix on low speed. This prevents the gelatin from clumping and ensures it is evenly distributed throughout the mousse.
6. Chill the Mousse: Transfer the coconut mousse to a piping bag or a ziplock bag with a corner cut off. Pipe the mousse over the chilled chocolate ganache. Alternatively, you can gently spread the mousse over the ganache with a spatula.
7. Final Chill: Refrigerate the tart for at least 2 hours, or preferably overnight, to allow the coconut mousse to set completely. This will ensure a stable and delicious mousse topping.

Assembling and Garnishing:

1. Remove from Tart Pan: Carefully remove the tart from the tart pan by gently lifting it from the removable bottom.
2. Garnish (Optional): Garnish the tart with toasted shredded coconut, chocolate shavings, and fresh berries, if desired. These garnishes add visual appeal and enhance the flavor of the tart.
3. Slice and Serve: Slice the tart into wedges and serve chilled. Enjoy the rich chocolate ganache and the light, airy coconut mousse!

Conclusion:

This Chocolate Tart with Coconut Mousse isn’t just a dessert; it’s an experience. The rich, dark chocolate of the tart shell perfectly complements the light, airy, and subtly sweet coconut mousse, creating a symphony of flavors and textures that will leave you wanting more. Trust me, the combination is absolutely divine, and once you taste it, you’ll understand why I’m so enthusiastic about sharing this recipe with you. It’s the kind of dessert that elevates any occasion, from a simple weeknight treat to a sophisticated dinner party finale. But what truly makes this recipe a must-try is its versatility. While the classic combination of dark chocolate and coconut is a winner in my book, feel free to experiment and make it your own! For a tropical twist, consider adding a layer of mango or pineapple puree between the tart shell and the mousse. A sprinkle of toasted macadamia nuts would also add a delightful crunch and nutty flavor. If you’re a fan of citrus, a hint of lime zest in the coconut mousse will brighten the flavors and create a refreshing contrast to the rich chocolate. Serving suggestions are endless! A dollop of whipped cream or a scoop of vanilla ice cream are always welcome additions. For a more elegant presentation, garnish with fresh berries, chocolate shavings, or a sprig of mint. You can also drizzle a bit of melted chocolate or coconut caramel over the top for an extra touch of indulgence. And if you’re feeling adventurous, try serving it with a glass of dessert wine or a cup of strong coffee to enhance the flavors even further. I know that making a tart from scratch might seem a little daunting, but I promise you, it’s easier than you think. The recipe is designed to be straightforward and accessible, even for beginner bakers. And the reward – a decadent and unforgettable dessert – is well worth the effort. Plus, the homemade touch adds a special something that store-bought desserts simply can’t replicate. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I’m confident that this Chocolate Tart Coconut Mousse will become a new favorite in your household. It’s a guaranteed crowd-pleaser, and it’s sure to impress your friends and family. I’m so excited for you to try this recipe and experience the magic for yourself! Once you’ve had a chance to bake it, please come back and share your thoughts in the comments below. I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discovered along the way. Did you add a special ingredient? Did you find a clever shortcut? Your feedback is invaluable, and it helps me to improve the recipe and make it even better for everyone. And don’t forget to share your creations on social media! Tag me in your photos and use the hashtag #ChocolateTartCoconutMousse so I can see your beautiful desserts. I can’t wait to see what you come up with! Happy baking! I hope you enjoy every single bite of this delicious treat. Let me know how it goes! Print