Why make just one chocolate cream tart when you can make five? And why top them all with whipped cream, when you can try coconut cream, or peanut butter mousse, or….?
Had we but world enough, and time, the list of possible variations could go on forever: raspberries, bananas, spice, mint, caramel, nutella, chocolate ganache. The chocolate custard base for this tart is that good. It’s my new favorite chocolate pudding and I ran a serious risk of not having enough to fill my mini-tartlets because so much of it was ever-so-lightly skimmed out of the saucepan directly into my gullet. Spoon, swallow, repeat.
Everybody loved these. My daughter turns 4 years old in two weeks. Last year, for her birthday party, we made doggy cupcakes.
But when she saw these mini-tarts in the refrigerator this morning, she gasped, pointed, and said “I want THOSE for my birthday!” This child is being brought up right.
If you want to try the chocolate cream tarts with the peanut butter mousse, here’s my favorite recipe, in a small enough quantity for about 5 tartlets:
Peanut butter mousse
Adapted from Epicurious.com
1/4 cup creamy peanut butter
1/4 cup cream cheese, softened to room temperature
1/4 cup powdered sugar
1 teaspoon vanilla
1/4 cup chilled whipping cream
Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and vanilla extract and beat until well blended. Using clean dry beaters, beat whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.