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Frozen Chocolate Mousse Tart

Light and refreshing! Perfect for summer.

Total Time: 30 minutes, plus freezing time

Yield: 6-8 servings

Source: King Arthur Flour



  1. Preheat oven to 375 degrees F.
  2. Make the crust: blend the ingredients and pat into and up the sides of a 9" tart pan. Freeze for 15 minutes, then bake for 8-10 minutes or until edges are a little browned. Let it cool while you make the filling.
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  4. Make the filling: heat the cream in a saucepan until steaming. Pour 1 cup of the cream into a bowl with the chocolate and stir until smooth.
  5. Brush 1/2 cup of this mixture onto the inside of the cracker crust and refrigerate. This step keeps the filling from seeping through and avoids a soggy crust.
  6. Gradually stir the remaining cream into the remaining chocolate mixture. Stir into completely smooth and cover the bowl. Chill overnight.
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  8. The next day, whip the filling until stiff peaks form. Spoon into the crust, smooth it out, cover and freeze until you are ready to serve. I did this a few days before.
  9. Make the topping: on the day you want to serve the tart, heat the caramel and the cream over low heat, whisking until it is smooth. Cool to room temperature.
  10. Make the garnish: grease a baking sheet with butter. Sprinkle nuts with salt. Spread nuts on top of the butter.
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  12. Bake garnish in preheated 300 degree F oven for 8-10 minutes, stirring every few minutes. Remove the nuts and cool to room temperature.
  13. To serve: 1/2 hour before you want to serve, take the tart out of the freezer and refrigerate. Put the caramel sauce on and sprinkle with the nuts.

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