Can you believe that Easter is almost here? It feels like just last week I was coming up with something to bake for Valentine’s Day. Regardless of your beliefs, I know for most people Easter is a wonderful time to dress up and enjoy a bountiful meal with your family.
Creamy deviled eggs, sticky glazed ham, and a few gooey casseroles are just some of the things my family normally fixes for Easter dinner. My favorite part of the meal are all of the desserts. Banana puddin’, humming bird cake, and pound cake are just some of the sweets you can normally expect one of our southern gatherings. Besides loading a tiny paper plate with a sampling of each pie, puddin’, or cake, I love being someone who contributes to the dessert table. My family responds a bit more positively to my baked goods than my covered dishes.
At least a week before the gathering, I thumb through my library of cook books or have a heated but friendly discussion with my husband on what to bake. The inspiration for this one came from a true classic: Julia Child’s Mastering the Art of French Cooking.
The below recipe is adapted from her recipe for a normal Pate Sablee, a tender sweet tart crust and a Chocolate Mousse. If you have never made a mousse (this was my first time too) just remember to be gentle when folding in your egg whites. Mixing the egg whites in thirds will help with the process.
For this recipe you will want to start with the tart base. You have to let it rest in the fridge for several hours.
I topped the tart with those adorable milk chocolate eggs that you can find in the Easter candy section at the grocery store. They are so adorably festive, and they taste delicious too.
Chocolate Pate Sablee
- 1 1/3 Cups of Flour
- 2 Tablespoons of Chilled Shortening
- 5 Tablespoons of Cold Butter
- 3 Tablespoons of Coco Powder
- 1/8 Teaspoon of Baking Powder
- 5 Tablespoons of Sugar
- A Pinch of Salt
- 1 Egg
- 1 Tablespoon of Cold Water
- In a small mixing bowl, combine your flour, sugar, salt, coco powder, and baking powder. Stir to combine.
- With you finger tips, mix in the two types of fat. The ending result should look similar to dry oatmeal.
- Beat together your egg and water, then pour over your mixture.
- Kneed mixture together to create a ball.
- Wrap the dough and chill in the fridge for at least 3 hours.
- After chilled, roll out to appropriate size to fit a 9 or 10 inch tart pan.
- Preheat oven to 375 degrees Fahrenheit.
- Place dough in tart pan, cover dough with parchment paper and pie weights.
- Bake for 15 minutes.
- Remove and let cool completely before adding mousse.
- 1/2 Pound of Fresh Strawberry’s, hulls removed
- 1/4 Cup of Sugar
- 1 Tablespoon fo Fresh Lemon Juice
- Pinch of Salt
- 2 Eggs, separated
- 1/2 Cup of Heavy Whipping Cream
- 1/2 Teaspoon of Vanilla
- Purée strawberries to create strawberry juice.
- In a small saucepan combine strawberry juice, lemon juice, sugar, and egg yolks. Cook over medium heat for about 15 minutes, or until mixture thickens to coat the back of a spoon.
- Remove from heat and let cool in the fridge for at least 30 minutes.
- After the mixture has cooled, begin making your merengue. Beat the two egg whites until stiff peaks form.
- Working in thirds, gently fold in the egg whites into your chilled strawberry mixture. Place in the fridge to rest while you make the whipped cream.
- Whip the heavy whipping cream and vanilla with a mixer until stiff peaks form.
- Fold the whipped cream, working in thirds, until fully combined with the strawberry mixture.
- Evenly spoon into the bottom of your chilled tart crust. Only fill with enough mouse to create an amount even with the top of the tart shell.
- Allow to set in the fridge until the white chocolate mousse layer is ready to add.
White Chocolate Mousse
- 3 Eggs, divided
- 1/3 Cup of Sugar Plus 1/2 Tablespoon
- 4 Ounces of White Chocolate Chips, or 1/2 of a Cup
- 5 Tablespoons of Butter, softened
- 1/2 Cup of Heavy Whipping Cream Plus 2 Tablespoons
- Prepare a double boiler, heating the water over medium heat. In a bowl used for the double boiler, combine three egg yolks and 1/3 cup of sugar.
- Whip the mixture, by hand or with a beater, until the eggs are pale yellow and fall back on themselves dissolving in a slow ribbon. Should take 3-4 minutes by hand.
- Place the mixture over the double boiler and beat for another 3-4 minutes until the mixture is too warm to touch.
- Remove from the heat and continue to beat the egg yolks until they form the consistency of mayonnaise, another 3-4 minutes. Set aside.
- Using another bowl that will work as part of the double boiler, combine the white chocolate and 2 tablespoons of heavy cream.
- Heat in the double boiler, constantly stirring until the chocolate has melted.
- Remove from heat and stir in the softened butter, mixing until fully combined.
- Combine your chocolate mixture and egg yolk mixture. Set aside.
- With beaters or in a stand mixer, beat your egg whites until soft peaks form.
- Pour in 1/2 Tablespoon of sugar, continue to beat until stiff peaks form.
- In thirds, gently found the stiff egg whites into your white chocolate mixture. Set in the fridge while you make the whipped cream.
- With beaters or in a stand mixer, beat the remaining heavy cream until it forms stiff whipping cream.
- In thirds, gently fold the whipped cream into your white chocolate mixture.
- Cover and let rest in the fridge for an hour.
- When ready, use a piping bag with the desired tip to pipe the mousse as the top layer of your tart.
- Cover and let the completed tart set up in the fridge for at least two more hours.
- When ready to serve, top with desired decoration. I used chocolate milk eggs.