Chocolate Mousse Tarte (creamy fudgy chocolate)

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A constant pool of inspiration is always the dessert buffet of a private feast.

The bigger the feast – the bigger the problem to find the person who did it. This time I managed to find the baker of this tasty fudgy chocolate tarte. I hope you like the recipe and find it good enough to remake it.


For the base:

95 gr. confectioner´s sugar (sifted)

30 gr. almonds (grounded)

150 gr. soft unsalted butter

1 pinch of salt

1 sachet vanilla sugar

1 egg

225 gr. flour all-purpose (sifted)

1 tbsp. cacao powder (sifted)


Fort he filling:

300 gr. dark chocolate

200 gr. butter

2 eggs

2 egg yolks

60 gr. sugar

A small amount of butter and flour for the pan

Baking paper and lentils for the blind-baking

Spring form pan 10“


Put the sifted confectioner´s sugar, the almonds, the butter, the salt and the vanilla sugar in a bowl. Mix it all together to a homogenous dough with the dough hooks of your electric mixer.

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Add the egg and mix until it is completely incorporated.

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Sift the flour and the cacao powder into the bowl and knead until you have a homogenous dough.

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Put the dough into a foil and let it rest at least two hours in the fridge.

After the rest period pre-heat the oven at 340°F/170°C (top bottom heat).

Roll out your dough and put it in the buttered and floured pan with a little edging of about 1”20 (3 cm). Perforate the bottom with a fork. For the blind-baking to stabilize the dough add the baking paper with the lentils. After 10 minutes take them out and let the dough in the oven for another 10 minutes. Take the cake base out of the oven and let cool down.

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Increase the temperature to 370°F/190°C (top bottom heat).

While the base cools down, melt the chocolate together with the butter at low heat in a pan.


Fill the eggs, the egg yolks and the sugar in a bowl and mix for about 5 minutes until the volumes has doubled and you have a foamy, creamy mixture.

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Add the bit cooled melted chocolate-butter-mixture and incorporate softly with a spatula.

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Fill into the cake base and put into the oven (now at 370°F/190°C (top bottom heat) for 7 – 10 minutes.


Take the tarte out of the oven and let cool down completely. The filling will become firm – but you really have to wait. At least 45 to 50 minutes – maybe earlier – but you wanna be sure.

I hope you like the recipe.



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