Dark Chocolate Mousse Tarts

By Camille Styles
Dark Chocolate Tarts

Dark Chocolate Tarts

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Dark Chocolate Mousse Tarts with Rosewater Syrup

Serves 6

Dark Chocolate Mousse Tarts

By Camille Styles


  • For the pastry:
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/4 cup ground almonds
  • 1/2 cup icing sugar
  • 1 tsp sea salt
  • 1/2 cup butter, chilled and chopped
  • 1 egg, beaten
  • For the mousse:
  • 250 grams of high quality dark chocolate
  • 1/2 cup butter
  • 2 eggs
  • 3 egg yolks
  • 1/2 cup sugar
  • 2 tsp sea salt
  • 3 tbsp rosewater
  • For the syrup:
  • 1 cup sugar
  • 1 cup boiling water
  • 3 tbsp black tea leaves
  • 3 tbsp rosewater


  1. Preheat oven to 350 F.
  2. Blend dry pastry ingredients in food processor until combined. Add butter and process until mixture resembles crumbs. Add egg and process until dough comes together. Shape into a disc, wrap in plastic and refrigerate for 30 minutes.
  3. Roll out pastry between two sheets of baking paper then use to line six individual tart pans. Prick the base with a fork and then freeze tart shells for 10 minutes. Line tart shells with baking paper and fill with dried beans or baking weights. Place pans on an oven tray and bake for 10 minutes. Remove paper, then bake for a further 8 minutes or until pastry is dry. Cool for 10 minutes.
  4. To make chocolate mousse, place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water and stir occasionally until smooth. Set aside to cool slightly. Reserve pan of water on the stove. Place eggs, egg yolks, sugar and salt in a heatproof bowl over the pan of simmering water. Whisk for 10 minutes or until nearly tripled in volume and mixture holds a trail. Remove from heat, add rosewater, then fold into chocolate mixture in 3 batches until just incorporated. Immediately pour mousse into tart shells and level with a spatula. Place pans on an oven tray and bake for 12 minutes or until just set. Set aside to cool.
  5. Immediately before serving, steep the tea leaves in the boiling water for 5-7 minutes to make a very strong tea, then strain. Place the sugar in a pan over medium heat, add rosewater and enough of the steeped tea to cover the sugar (about half).  Simmer until the sugar is melted, reduce until a syrup forms and remove from heat.
  6. To serve, remove the cooled tarts from the pans. Pour over rosewater syrup, then top with whipped cream and shavings of dark chocolate.

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