A friend recently shared a shortbread tart crust recipe with me, and I thought a chocolate filling would compliment it well. The crust reminds me of Pecan Sandies. It does not have much flavor on it's own, but it's good with the chocolate filling. I've added vanilla extract to the recipe posted here - although I didn't use vanilla extract in the crust I made this weekend, I think the crust will benefit with the addition. I've adapted the chocolate filling from a recipe found in Eating Well. There is enough mousse to fill the crust and two custard cups, which greatly pleased the girls.
1 1/2 cups rice flour
2 large eggs
1/3 cup sugar
1/3 cup walnut meal or almond meal
1/4 cup coconut oil or palm shortening
1 tsp. vanilla extract or 1/2 tsp. almond extract
Chocolate Mousse Filling
1 1/2 tsp. unflavored gelatin
1 tbsp. water
3/4 cup coconut milk
2 large egg yolks
2 tbsp. sugar
1 tbsp. cornstarch
3 ounces casein free bittersweet chocolate chips
2 egg whites
1/8 tsp. cream of tartar
1/4 cup sugar
Prepare the crust
Preheat oven to 400 degrees. Combine all ingredients in a food processor. Process until the dough sticks together and forms a ball. The dough should not be very sticky, but feel easy to knead.
Place the dough in a 9 inch tart pan. Spread evenly over the bottom and up the sides of the pan with your fingers (you will not need to use all the dough). Prick the bottom with a fork and bake about 15 minutes or until the edges are beginning to brown. Remove to a wire rack to cool.
Prepare the Filling
Sprinkle the gelatin over the water in a small bowl. Stir and let stand to thicken. Meanwhile, heat coconut milk in a medium saucepan until steaming but not boiling. Remove from heat while you whisk together the egg yolks, 2 tbsp. sugar and cornstarch in a medium bowl. Gradually whisk in 1/2 cup of the hot coconut milk into the egg yolk mixture. Then whisk the egg yolk mixture into the rest of the coconut milk in the saucepan and return to the heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 1 minute (do not boil). Remove from the heat. Whisk in the chocolate chips until melted and smooth. Whisk in the softened gelatin and set aside. (If the gelatin is too thick, soften in the microwave for a couple of seconds.)
Beat the egg whites and cream of tartar in a large bowl on medium speed until frothy. Increase the speed to high and beat until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form. Gently fold the chocolate mixture into the egg white mixture until well blended. Spread the filling evenly into the crust. Chill uncovered until set, about 1 hour. Serve with strawberries or mint leaves as a garnish, if desired.