Chocolate Mousse Tarts With Strawberries Recipes

CHOCOLATE MOUSSE TARTS WITH STRAWBERRIES

Steps:

• Heat oven to 350°F.
• Spray 12 muffin pan cups with cooking spray. Place 1 phyllo sheet on work surface; spray lightly with cooking spray. Top with 5 of the remaining phyllo sheets, spraying each phyllo sheet with additional cooking spray before stacking as directed. Cut into 6 squares with sharp knife. Lightly press each layered square into prepared muffin cup. Repeat with remaining phyllo sheets to fill remaining prepared muffin cups.
• Bake 8 to 9 min. or until golden brown. Cool in pan 5 min. Transfer to wire rack; cool completely. Meanwhile, cut strawberries into roses. (See tip.)
• Melt bittersweet chocolate as directed on package. Gradually stir in 1/2 cup cream; set aside. Beat remaining cream in medium bowl with mixer on high speed 2 min. or until thickened. Gradually add chocolate mixture, beating on medium speed until well blended. Add dry pudding mix; beat 1 to 2 min. or until thickened.
• Spoon pudding mixture into piping bag fitted with star tip; use to pipe pudding mixture into tart shells. Top with strawberry roses.

STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART

Steps:

• For crust: Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
• Preheat oven to 375°F Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
• For mousse: Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.
• Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.
• Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.