Almond Crusted Chocolate Mousse Tart

This is a gorgeous tart and another way to enjoy a gluten-free lifestyle. The crust is made with almonds for a delicious crunch and flavor.

Crust

1⁄2 c unsalted almonds
1⁄4 c granulated sugar
2 T cornstarch
1⁄2 t kosher salt
1 c almond flour
4 T unsalted butter, melted

Chocolate Filling

3 egg yolks
3 T granulated sugar
1⁄4 t kosher salt
4 oz semisweet chocolate, chopped
3⁄4 c heavy cream
About 3 cups raspberries, blueberries, or blackberries, or a mixture
Confectioners’ sugar

Preheat the oven to 375 degrees.

To prepare the crust, add almonds, sugar, cornstarch and salt to the bowl of a food processor and pulse until almonds are finely ground. Add almond flour and pulse. Add butter and pulse until combined. Press dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Transfer the shell to the freezer for 10 minutes. Bake for 16-20 minutes, until golden brown. Cool completely on a wire rack.

Add egg yolks, sugar and salt to a heat proof bowl set over a pot a simmering water. Whisk to combine and heat until sugar granules have melted and mixture is warm to the touch. Add chocolate and whisk until melted and mixture is smooth. Remove from the heat to cool. Beat cream to medium soft peaks in the bowl of a mixer fitted with the whisk attachment. Whisk 1⁄3 of the whipped cream into the chocolate mixture until lightened. Gently fold in the remaining whipped cream until not streak of eggwhite remain.

Spread the chocolate mousse in the bottom of the cooled tart shell and smooth with a spatula. Refrigerate for at least 2 hours until firm. Top with berries and dust with confectioners’ sugar to serve.