Little Tahini and Molten Chocolate Mousse Tarts with Mascarpone
Little molten chocolate mousse tarts with a surprise layer of honey-sweetened tahini in the center and a dollop of cooling mascarpone on top.
Yield: 12 tarts
For the pastry crust
  • 2⅓ cups flour
  • ¾ cup powdered sugar
  • ¼ tsp salt
  • ¾ cup + 2 tbsp unsalted butter, cold + 1 tbsp melted butter
  • 1 large egg yolk
  • 4 tsp water
  • ½ cup mascarpone
For the chocolate mousse
  • 7 oz 70% chocolate, roughly chopped
  • ½ cup + 2½ tbsp unsalted butter, cubed
  • 3 large eggs
  • ¼ cup sugar
For the tahini filling
  • ⅔ cup + 1 tbsp tahini paste
  • 3 tbsp honey
For the pastry crust
  1. Sift together the flour, powdered sugar, and salt into the bowl of a food processor. Pulse to combine. Add in the butter and pulse again, just until the mixture is broken down and is the consistency of fresh breadcrumbs. Add in the egg yolk and water, then pulse again until it is starting to come together.
  2. Pour the dough out onto a sheet of plastic wrap and knead into a ball. Cover completely with the plastic wrap and flatten the dough into a disk. Refrigerate for an hour or up to 3 days.
  3. Once chilled, brush the cups of a muffin tin with the melted butter and then dust with flour (alternatively, you can spray with baking spray). Set aside.
  4. If the dough has been in the fridge for more than a few hours, then let it sit out for 30 minutes to warm. Roll out the dough to ⅛-inch thick on a lightly floured work surface. Use a 4-inch cookie cutter (I used a ramekin) to cut out 12 circles. Ease these into the muffin tins, pressing the edges up the sides so that they reach the top. Refrigerate for 1 hour before blind-baking.
  5. Heat oven to 350F.
  6. Line the pastry shells with paper cupcake liners or squares of parchment paper. Fill with rice or dried beans. Bake for 20-25 minutes, or until the shells are a light golden brown. Remove the rice/beans and liners, then bake for another 3 minutes. Set aside to cool.
For the chocolate mousse
  1. Combine the chocolate and butter in a glass bowl, then microwave in 30 second increments until melted, stirring after each. Allow to cool for 10 minutes.
  2. Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes, or until thick and foamy. Fold a third of the egg mixture into the melted chocolate. Then fold in the remaining egg mixture until thoroughly combined.
  3. Increase the oven temperature to 400F.
For the tahini filling
  1. Whisk together the tahini and honey in a small bowl until thickened, about 3 minutes. Spoon 1 tbsp into the bottom of each tart shell and then set aside.
For the tarts
  1. Spoon the mousse over the tahini filling right up to the top of the rim. Bake for 9-10 minutes, or until a crust has formed on top but the middles are still soft and gooey. Allow to cool completely in the pan. Once cool, use a knife to tip the tarts out of the cupcake tin. Top with a dollop of mascarpone.
Recipe from Sweet
Recipe by Joanne Eats Well With Others at