These mini tarts feature a chocolate shortbread crust and a lighter, healthier twist on chocolate mousse made with Greek yogurt instead of heavy cream. I got the inspiration from a simple, delicious Greek yogurt mousse recipe on the blog Food52 and tweaked it to include rose water and raspberry jam, which complement the tanginess of the yogurt and bitterness of the dark chocolate. Like the filling, the crust takes only a few minutes to prepare, and can be baked in a muffin pan.
Adapted from Martha Stewart’s Chocolate Shortbread Recipe
1/2 cup (1 stick) unsalted butter, softened at room temperature
3/4 cup all-purpose flour
1/2 cup confectioners’ sugar
3 tablespoons cocoa powder
Pinch of salt
Adapted from Maria Speck’s Greek Yogurt Chocolate Mousse Recipe
6 ounces high-quality dark chocolate with 70% cacao, finely chopped
1/2 cup whole milk
1 tablespoon rose water
1 cup whole Greek yogurt
2 tablespoons raspberry jam
Prepare filling: Place chocolate in a medium-sized, heat-proof mixing bowl. Bring milk to a boil in a small saucepan. Remove from heat and pour over chocolate pieces. Let sit for several minutes and then stir until smooth and glossy; the mixture should become the consistency of chocolate ganache. Stir in yogurt, rose water, and raspberry jam until smooth. If you would prefer a sweeter mousse, add more raspberry jam. Store in refrigerator for at least an hour.
Prepare crust: Preheat oven to 300 °F and lightly grease a 12-cup muffin pan with butter. In a large mixing bowl, cream together butter and sugar for a few minutes, until light, fluffy, and smooth. Stir in salt, flour, and cocoa powder until just combined. Divide dough into 12 equal pieces. Press each piece of dough evenly into the bottom of a muffin cup, and around halfway up the sides. Bake for 15-17 minutes. Let cool for at least five minutes and then remove tart crusts from pan. Set aside to cool completely.
Assemble tarts: Fill each tart crust nearly to the top with mousse. There will be leftover mousse; store and then serve this on its own, topped with fresh raspberries or a dollop of raspberry jam, or prepare another batch of tart crust. Decorate tarts with chocolate curls or fresh raspberries. To store tarts, refrigerate in an airtight container.
Yields 12 tarts.