Cinnamon Mousse Tarts

• Refrigerated

  • 1 Egg yolk, large
  • 2 Egg yolks

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Cinnamon
  • 1 1/4 tsp Cinnamon, ground
  • 1/4 cup Cocoa powder, unsweetened
  • 1/3 cup Granulated sugar
  • 1 3.25-oz disc Mexican chocolate
  • 1/4 cup Powdered sugar
  • 5/8 tsp Salt
  • 1 tbsp Vanilla extract
  • 6 oz White chocolate, good quality

• Dairy

  • 5 oz Butter, unsalted
  • 1 cup Heavy cream
  • 1/3 cup Milk

• Desserts

  • 1 1/2 tsp Gelatin, powdered unflavored

• Liquids

  • 1 1/2 tbsp Water

Found on sugarhero.com

Description

Ingredients

• 1 3.25-oz disc Mexican chocolate, coarsely chopped (I used Ibarra brand)
• 1¼ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ cup powdered sugar
• ½ tsp salt
• ½ tsp cinnamon
• 1 extra-large egg yolk
• 5 ounces unsalted butter
• 1½ tsp powdered unflavored gelatin
• 1½ tbsp cold water
• 6 oz good-quality white chocolate, chopped
• 2 egg yolks
• ⅓ cup granulated sugar
• ⅓ cup milk
• 1¼ tsp ground cinnamon
• 1 tbsp vanilla extract
• ⅛ tsp salt
• 1 cup heavy cream

Directions

• Place the chopped Mexican chocolate in the bowl of a food processor, and give it several long pulses until the chocolate is broken down into fine crumbs. Add the flour, cocoa powder, sugar, and salt, and pulse briefly until everything is well-blended. Add the cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in 5-second bursts until the dough starts clumping together.
• Turn it out of the food processor and knead it lightly several times to incorporate any extra flour and cocoa powder. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray 6 4-inch tart pans with nonstick cooking spray. Press the dough into the bottom and sides of the pans in an even layer.
• Freeze the shells for 30 minutes, and while they’re in the freezer, preheat the oven to 375 degrees F. Spray the tops of the tart dough with nonstick spray, then press a sheet of foil into the shells and fill the foil with dry beans, rice, or pie weights. Bake the shells for 10-12 minutes, then carefully remove the foil and weights. Bake for an additional 8-10 minutes to fully bake the shells, until puffed, dry, and fragrant. Let the shells cool completely before filling them.
• In a small bowl, stir together the gelatin and the cold water, and let it sit for 5 minutes so the gelatin absorbs the water. While the gelatin is sitting, place the chopped white chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted and smooth. Set aside, then microwave the gelatin mixture for about 15 seconds, until it is liquid. Set the gelatin aside as well.
• In a separate bowl, whisk together the yolks and sugar. Pour the milk into a small saucepan, and heat it until it simmers. Drizzle the hot milk into the egg yolks while whisking, to slowly incorporate the hot milk. Pour everything back into the saucepan and return it to the heat, whisking constantly, just until the mixture thickens enough to coat the back of a spoon.
• Take the pan off the heat and whisk in the melted white chocolate and the melted gelatin. The mixture may clump up a little at first, but keep whisking and it will smooth out. Whisk in the cinnamon, vanilla extract, and salt. Let it sit and cool at room temperature for about 5-8 minutes, until it’s no longer warm to the touch, but has not yet begun to set.
• When the cinnamon mixture has cooled off, whip the heavy cream to firm peaks. Fold the cream into the cinnamon mixture until no streaks remain. Divide the mousse between the tart shells and smooth the tops. Refrigerate until the mousse is completely set, at least 4 hours. Garnish with truffles, chocolate shavings, or anything else you’d like. Store in an airtight container in the refrigerator for up to 4 days.