The recipe caught my attention simply by the word “Malted” in the title. The word simply makes my heart palpitate!
This Malted Chocolate Mousse Tart is everything you want in a chocolate dessert. It is the most light and airy mousse atop a chocolate cookie crust.
This Malted Chocolate Mousse Tart needs to be next up on your baking agenda. It is a simple Oreo cookie crust filled with a light chocolate cheesecake mousse.
This was my first experience making a tart. I am not so sure what I was worried about! It was so easy and it released from the pan so smoothly. Just don’t carry it by the middle of the pan!
The filling is prepared with a little bit of cream cheese, melted chocolate, malt powder, sugar and heavy cream. First you need to beat the heck out of the cream cheese until it is really light. I always start with cold cream cheese because I think that it helps keep the integrity of the mousse.
You can usually find malt powder with the ice cream toppings or the chocolate milk mix-ins. I like to keep it on hand to add to milkshakes, frostings and desserts like the mousse tart. I used a chocolate malt for this dessert, but a vanilla or “plain” malt powder would work too.
For the pan, I used a 7” by 11” rectangle pan, but I am certain that my recipe will work in a 9” or 10” round as well. If you don’t have a tart pan, you could even use a spring-form pan too. The nice thing about the tart pan is that it has the scalloped edges, and the bottom is easily removed.
This no-bake recipe can be prepared in advance, and doesn’t require any baking. It’s great for summer and holidays! If there is one message to take away; it’s don’t fear the tart!
- 1 pkg Oreos
- 6 tbsp Unsalted butter
- For the filling
- 1 pkg Cream cheese, 8oz (cold)
- 2 oz Chocolate chips (milk or dark)
- 1 tbsp Unsalted butter
- ½ C Chocolate malt powder
- ½ C Sugar
- 2 tbsp Heavy whipping cream
- For the topping
- 1¼ C Heavy whipping cream
- ½ C Powdered sugar
- 2-4 oz Chocolate bar, chopped
- In a food processor, grind up Oreos into a fine crumb. Pour crumbs in a microwave-safe bowl. Add 6 tablespoons unsalted butter. Microwave for 30-45 seconds until butter is melted. Stir to coat crumbs with butter.
- Pour Oreo crumbs in the tart pan and use a spatula to press into the pan. Refrigerate crust until filling is ready.
- Remove cream cheese from refrigerator and beat on medium speed for two minutes until light and fluffy. Scrape down the sides of the bowl.
- In a small, microwave-safe dish, combine chocolate chips and butter. Melt for 30-60 seconds and stir until chocolate is melted and smooth. Pour melted chocolate over cream cheese and mix to combine.
- Add malt powder and sugar to the cream cheese mix, beat on medium speed until well incorporate. Add 2 tablespoons of heavy whipping and beat on high speed for 2 minutes to incorporated additional air into the mousse. Pour filling into prepared tart shell. Refrigerate until mousse sets, 2-4 hours.
- Before serving, prepare whipped cream. Whip heavy cream on medium high speed for several minutes until bubbly.
- Add powdered sugar and beat on medium high until stiff peaks form. Pipe onto tart.
- Use a sharp knife and chop chocolate bar into slivers. Sprinkle over tart.
