chocolate mousse tart
February 21, 2011 § 8 Comments
Beau and I are complete opposites. I mean, complete. I am the right brain to his left; he is the math equation to my history facts. He is precise and factual and calculated; simply put, I am none of those things. He likes numbers and graphs and spreadsheets; I certainly do not.
I am in awe of him, really — the advanced degree; the wonderful career; the specialized brain that understands the ins and outs of any market/stock/trade/currency/etc. He is so, so smart in finance, law, and politics. He’s the kind of guy who always has an answer; he even reads fine print. Sometimes I just look at him and marvel. Of course, all of this comes with a flip side. No one is perfect, after all. Which is why, Lord have mercy, the man can’t bake a potato:
Wikipedia’d potatoes aside, there are plenty of other reasons why I love Beau. For instance, he sings lots of songs with a voice I envy, responds “Sherwin Williams” when asked to name a famous painter, saves cakes from destruction, never gets lost because his brain contains photographic maps for practically every city in the world, and he loves Austin, TX more than anywhere else (though he can make it anywhere). Those are just a few.
And now, after a long celebratory birthday weekend with lots of food, presents, laughter, a little rain, badminton in the park, and at long last, a nap — I think we can say it was a good one and he has successfully turned one year older. Tomorrow should cap it off quite nicely; we’re going somewhere we’ve never been before, and I will report back on Wednesday, hopefully with lots of funny things to say.
PS. For his birthday dinner, I made jambalaya and it was good!
Chocolate Mousse Tart
This year Beau didn’t want a cake, and I remembered how much he loved a mousse recipe I had made last year, so I thought it would be fun to dress it up into a tart. I’m glad I did, too — this was devoured at his birthday party (down to fighting for the last piece) in about five minutes, which explains the lack of photos. Of course, if you know me at all by now, the only thing I think could have made it better would have been to sprinkle the top with toasted sliced almonds. Next time…
cocoa powder, optional
Preheat oven to 350ºF.
Place cookie crumbs in a food processor and pulse until ground. Add the melted butter and sugar, pulse until evenly mixed and begins to clump. Press crumb mixture evenly on the bottom and sides of a 9″ tart pan with removable bottom. Bake 8-10 minutes. (When you pull it from the oven it may be ‘soggy’ to the touch; it will firm and crisp as it cools.) Set on a rack and cool completely.
Spread chocolate mousse in the prepared tart shell. You may have some leftover — lucky you! Decorate or spread the top with whipped cream, dust with cocoa powder (optional), and chill at least two hours, until ready to serve.
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