Chocolate-Mousse Tart with Fresh Berries

chocolate-mousse tart with fresh berries
Photo: Paola + Murray
Prep Time:
30 mins
Total Time:
3 hrs
8 to 10 Serves

In this summery stunner, a gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.



  • ½ cup unsalted roasted almonds

  • ¼ cup granulated sugar

  • 2 tablespoons cornstarch

  • ½ teaspoon kosher salt (we use Diamond Crystal)

  • 1 cup finely ground almond flour

  • 4 tablespoons unsalted butter, melted


  • 3 large egg yolks

  • 3 tablespoons granulated sugar

  • ¼ teaspoon kosher salt (we use Diamond Crystal)

  • 4 ounces semisweet chocolate, coarsely chopped (about 1 heaping cup)

  • ¾ cup heavy cream

  • 12 ounces raspberries, golden raspberries, or blackberries (about 3 cups)

  • Confectioners' sugar, for dusting (optional)


  1. Crust: Preheat oven to 375°F. In a food processor, combine almonds, granulated sugar, cornstarch, and salt; process until almonds are finely ground. Add almond flour and pulse to combine. Add butter and process until evenly moistened.

  2. Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 15 minutes. Bake, rotating once, until golden brown and set, about 20 minutes. (Check halfway through; if crust is sinking into pan, remove from oven and press back up sides with the back of a measuring cup.) Let cool completely on a wire rack.

  3. Filling: Meanwhile, in a heat-proof bowl set over (but not in) a pot of simmering water, whisk together egg yolks, granulated sugar, and salt until sugar has dissolved (mixture should feel warm to the touch and not grainy when rubbed between fingers). Add chocolate; whisk until smooth and melted. Remove bowl from pot and let cool 10 minutes.

  4. Beat cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture until lightened and no streaks remain. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust, spreading in an even layer with an offset spatula.

  5. Refrigerate tart until set, at least 2 hours or, covered with plastic wrap, up to 2 days. When ready to serve, arrange berries in concentric circles atop tart and dust with confectioners' sugar.

Cook's Notes

Too hot to hit preheat? That's okay; you don't have to bake this crust. The flavor won't be as nutty and the crust will be slightly softer, but it will still taste wonderful.

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