Gluten-Free Chocolate Mousse Tartlets Recipe

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Prep time: 1 hr 30 mins
Cook time: 20 mins
Calories: 99

Makes 30 tartlets.

A rich crust and luscious chocolaty filling make this the ultimate decadent dessert. The chocolate mousse will keep in the refrigerator for several days and the shells can be frozen for several weeks. For a savory appetizer, try filling these shells with roasted vegetables.

gluten free chocolate mousse tarts

Oksana Charla

Tartlet Crust

Ingredients:

1¼ cups all-purpose gluten-free flour blend of choice
1½ teaspoons xanthan gum (omit if in your flour blend)
1 tablespoon sugar
½ teaspoon salt
1/8 teaspoon baking powder
6 tablespoons unsalted butter or dairy-free alternative, cold
3 tablespoons cream cheese or dairy-free alternative, cold
1-2 tablespoons ice-cold water
1½ teaspoons cider vinegar

Directions:

1. Lightly spray 3 mini-muffin pans with vegetable oil. Set aside.

2. In the bowl of a food processor fitted with the knife blade, combine flour blend, xanthan gum, sugar, salt and baking powder. Pulse to combine.

3. Cut cold butter and cream cheese into small pieces and distribute over flour mixture. Pulse to combine until mixture resembles a coarse meal, about 20 pulses. With the machine running, add 1 tablespoon cold water and vinegar. Add additional water, a little at a time, until mixture forms a ball.

4. Remove dough from the bowl and pat into a smooth disk. Break off small pieces (each about 2 teaspoons in size) and press evenly into the bottom and up the sides of each cup. Pierce the bottoms with a fork. Cover with plastic wrap and refrigerate 1 hour or overnight.

5. Preheat oven to 350°F.

6. Place in preheated oven and bake 18 to 20 minutes or until edges are golden brown.

7. Remove shells from the oven and place on a wire rack to cool for 10 minutes. Gently remove from pans and cool completely.

Gluten-Free Chocolate Mousse Filling

Ingredients:

10 ounces bittersweet chocolate chips or pieces
1/2 cup (1 stick) unsalted butter or dairy-free alternative
2 teaspoons pure vanilla extract
1¼ cups heavy cream or Whipped Coconut Cream
Chocolate shavings, for garnish

Directions:

1. In a microwave bowl, combine chocolate and butter. Microwave on medium power 60 seconds. Stir and microwave an additional 30 seconds or until chips have melted. Stir in vanilla. Let cool 10 minutes.

2. In a medium bowl, whip cream until stiff. Reserve ½ cup for garnish. Fold remaining whipped cream into chocolate mixture.

3. Refrigerate 15 minutes or until slightly thickened.

4. Spoon filling into baked pastry crusts.

5. Chill until ready to serve, at least 1 hour. Top with a dollop of reserved whipped cream and garnish with chocolate shavings.

Each mini-tartlet contains 99 calories, 6g total fat, 4g saturated fat, 0g trans fat, 16mg cholesterol, 51mg sodium, 11g carbohydrate, 1g fiber, 1g sugars, 1g protein, 7 Est GL.

Food editor Beth Hillson is author of Gluten-Free Makeovers.

Yields 30 tartlets

Ingredients

  • 1¼ cups all-purpose gluten-free flour blend of choice
  • 1½ teaspoons xanthan gum (omit if in your flour blend)
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1/8 teaspoon baking powder
  • 6 tablespoons unsalted butter or dairy-free alternative, cold
  • 3 tablespoons cream cheese or dairy-free alternative, cold
  • 1-2 tablespoons ice-cold water
  • 1½ teaspoons cider vinegar
  • 10 ounces bittersweet chocolate chips or pieces
  • 1/2 cup (1 stick) unsalted butter or dairy-free alternative
  • 2 teaspoons pure vanilla extract
  • 1¼ cups heavy cream or Whipped Coconut Cream
  • Chocolate shavings, for garnish

Directions

11. Lightly spray 3 mini-muffin pans with vegetable oil. Set aside.

22. In the bowl of a food processor fitted with the knife blade, combine flour blend, xanthan gum, sugar, salt and baking powder. Pulse to combine.

33. Cut cold butter and cream cheese into small pieces and distribute over flour mixture. Pulse to combine until mixture resembles a coarse meal, about 20 pulses. With the machine running, add 1 tablespoon cold water and vinegar. Add additional water, a little at a time, until mixture forms a ball.

44. Remove dough from the bowl and pat into a smooth disk. Break off small pieces (each about 2 teaspoons in size) and press evenly into the bottom and up the sides of each cup. Pierce the bottoms with a fork. Cover with plastic wrap and refrigerate 1 hour or overnight.

55. Preheat oven to 350°F.

66. Place in preheated oven and bake 18 to 20 minutes or until edges are golden brown.

77. Remove shells from the oven and place on a wire rack to cool for 10 minutes. Gently remove from pans and cool completely.

1 tartlet contains 99 calories, 6g total fat, 4g saturated fat, 0g trans fat, 16mg cholesterol, 51mg sodium, 11g carbohydrates, 1g fiber, 1g sugars, 1g protein.