How to Blind Bake Pie Crust

How to Blind Bake Pie Crust
Blind baking your pie crust can feel intimidating but this simple process can help you get the perfect pie just in time for the holidays!
READ: How to Blind Bake Pie Crust

How to Blind Bake Pie Crust

Blind baking your pie crust can feel intimidating but this simple process can help you get the perfect pie just in time for the holidays!

READ: How to Blind Bake Pie Crust

The Best Dutch Apple Pie Recipe

The Best Dutch Apple Pie Recipe
A Dutch apple pie with a perfectly cooked apple filling, flaky crust, and tons of crumble topping. The perfect fall dessert!
READ: The Best Dutch Apple Pie Recipe

The Best Dutch Apple Pie Recipe

A Dutch apple pie with a perfectly cooked apple filling, flaky crust, and tons of crumble topping. The perfect fall dessert!

READ: The Best Dutch Apple Pie Recipe

The Perfect Pumpkin Pie Recipe

The Perfect Pumpkin Pie Recipe
A classic pumpkin pie recipe – smooth, creamy, and just moderately spiced. The best pumpkin pie you’ll ever eat!
READ: The Perfect Pumpkin Pie Recipe

The Perfect Pumpkin Pie Recipe

A classic pumpkin pie recipe - smooth, creamy, and just moderately spiced. The best pumpkin pie you'll ever eat!

READ: The Perfect Pumpkin Pie Recipe

Banoffee Pie Recipe

Banoffee Pie Recipe
This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!
READ: Banoffee Pie Recipe

Banoffee Pie Recipe

This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!

READ: Banoffee Pie Recipe

Chocolate Mousse Tart with Browned Butter Oat Crust | Raaka Baking Chocolate

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One of my very favorite chocolate makers in NYC, Raaka Chocolate, is launching a new line of baking chocolate today! They are starting with two delicious varieties,  Oat Milk 58% cacao that I used in this chocolate mousse tart and Maple Dark 75% cacao. They will launch two more varieties in the coming weeks, and they have cacao powder and cacao nibs too! I got a sneak peek of all four varieties and I have enjoyed baking with (and just plain eating) these little chocolate discs so much. 

This decadent Chocolate Mousse Tart with Browned Butter Oat Crust is definitely fit for a special occasion, but isn’t too tricky to put together. The crust is the easy-peasy pat in the pan variety and the mousse is just as good on its own as it is in this buttery, crisp, toasty crust. You could even just make the chocolate mousse and skip the crust all together, but don’t skip the billowy whipped cream! 

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 Raaka Chocolate is unroasted which highlights all of the natural fruitiness of cacao so it’s flavor profile might be a little different than your everyday chocolate, and it is so, so tasty. They are also a company that values the community of growers, producers, and makers whose livelihoods depend on cacao and chocolate and are very transparent about their sourcing practices. You can read all about it on their website. Let me know if you try it!

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 This post was sponsored by Raaka Chocolate.


Oat Milk Chocolate Mousse Tart with Browned Butter Oat Crust

Makes one 9-inch tart

This decadent chocolate tart is more than the sum of its parts. The toasty-oaty crust provides a perfect base for rich and decadent chocolate mousse made with Raaka’s sublimely delicious Oat Milk chocolate. The mousse is delicious on its own for gluten free folks too. 

Browned Butter Oat Crust

1/2 cup (115g) unsalted butter

2/3 cup (60g) rolled oats

1 cup (130g) all purpose flour

1/3 cup (35g) confectioner’s sugar

1/2 teaspoon kosher salt

Water, as needed

Oat Milk Chocolate Mousse

2 tablespoons granulated sugar

2 tablespoons strong coffee or coffee liqueur

3 large egg yolks

Pinch salt

4 ounces Raaka Oat Milk Chocolate finely chopped, plus a little more to garnish

1 1/4 cups heavy cream, divided

Heat your oven to 375ºF and lightly grease a 9-inch removable bottom tart pan.

Brown the butter: Melt the butter in a small saucepan set over medium heat. Make sure to use a pan with a light colored interior so you can see the milk solids change color. Continue to cook the butter, stirring occasionally, scraping the milk solids off of the bottom and sides of the pan as necessary. After a few minutes the milk solids should turn golden brown and smell toasty. Transfer the toasty browned butter to a heat safe container and let it cool slightly.

Add the oats to the bowl of a food processor and pulse a few times until the oats are broken up a bit. Add the flour, confectioners sugar, and salt and pulse about 10 times or until the mixture looks like coarse sand. Drizzle the butter into the mixture and pulse until combined. The mixture should hold together easily when you squeeze it in your hands. If it seems very dry, add water 1 teaspoon at a time until it holds together.

Pour the mixture into the prepared tart pan and press it evenly into the bottom and sides of the pan. Use the bottom of a measuring cup to make the crust smooth and even. Bake the crust until it is golden brown, 20-25 minutes. Set it on a rack to cool completely.

When the shell is cool, make the mousse. 

Whisk 3/4 cup of the heavy cream to soft peaks and store in the refrigerator while you make the rest of the mousse.

Set a heatsafe bowl over a pan of simmering water to make a double boiler. Add the sugar, coffee, egg yolks, and a pinch of salt to the bowl and whisk the mixture until it is very hot to the touch (about 160ºF), pale yellow and doubled in volume. 

Add the chopped chocolate and whisk until smooth. Off of the heat, add a heaping spoonful of the whipped cream and whisk it into the chocolate mixture to lighten it a bit. Add the rest of the whipped cream and gently fold to combine. Pour the mousse into the cooled shell, smooth the top, and refrigerate until firm, about one hour. Just before serving whip the remaining 1/2 cup cream to soft peaks dollop it over the mousse. Grate a bit more chocolate over the top and serve.

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Creamy No Bake Peanut Butter Pie

Creamy No Bake Peanut Butter PieMy favorite kind of pie has always been one with a creamy filling and a cookie or cracker crust. This No Bake Peanut Butter Pie is really high on my list of favorite pies. It couldn’t be easier to make and it is such…

My favorite kind of pie has always been one with a creamy filling and a cookie or cracker crust. This No Bake Peanut Butter Pie is really high on my list of favorite pies. It couldn’t be easier to make and it is such a dreamy, delicious…
CLICK HERE FOR THE RECIPE
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Perfect Quiche Lorraine

Perfect Quiche Lorraine
A perfect recipe for the French classic, quiche Lorraine – a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives. 
READ: Perfect Quiche Lorraine

Perfect Quiche Lorraine

A perfect recipe for the French classic, quiche Lorraine - a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives. 

READ: Perfect Quiche Lorraine

Kentucky Derby Chocolate Bourbon Walnut Pie

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This wonderfully decadent chocolate-walnut bourbon pie, affectionately known as “derby pie” is a Kentucky tradition! Very similar to pecan pie in taste and texture with the addition of chocolate chips and a g…

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READ: Kentucky Derby Chocolate Bourbon Walnut Pie

Creamy Peanut Butter Pie

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Homemade Peanut Butter Pie starts with an Oreo crust and is topped with a creamy peanut butter filling made from scratch (no Cool Whip!).
READ: Creamy Peanut Butter Pie

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Strawberry TartAround town we have these single standing strawberry stands set up here and there and I love it! It’s so easy to get persuaded by those big signs and those extra juicy and sweet smell strawberries. I bought an entire flat of th…

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CLICK HERE FOR THE RECIPE
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