Honey Almond Butter Mousse Tart

January 8, 2013


Friends!  No, I didn’t forget about you.  I didn’t forget to post a new year’s eve recipe, or even a new year’s resolution dish.  It was all in my head.  And I had every intention to share these themed recipes, I did!


And then I got the flu.


It really takes a lot of out of you, the flu.  I didn’t know this!  So here I am, wishing I could have a slice of this delicious honey almond butter mousse tart (honey signifies new beginnings, right?!  and, I’m using honey instead of sugar – there’s your new year’s resolution recipe!), but instead am sipping on my tea, planning on when to get my flu shot to make sure that this never happens again.


So a belated happy new year!  I will be back in action in no time.


Honey Almond Butter Mousse Tart (recipe from Joy the Baker)

1½ cups all-purpose flour

½ cup powdered sugar

1/8 teaspoon salt

½ cup (1 stick) unsalted butter, cold and cut into cubes

1 large egg, beaten

1 cup heavy cream

8 ounces cream cheese, softened

½ cup almond butter

½ cup honey

1/4 teaspoon salt

2 teaspoons vanilla bean paste, or vanilla extract

4 ounces dark chocolate, finely chopped

1/3 cup heavy cream

Pinch of salt

1 teaspoon pure vanilla extract

2 tablespoons toasted, sliced almonds for sprinkling

For the crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold butter and quickly rub the butter into the dry ingredients with your fingers or a pastry cutting tool until well incorporated.  Add the beaten egg and use a fork to bring the mixture together.

Pour the dough into a 9-inch round, removable bottom tart pan (or similar, like a rectangular pan approximately sized 14x 4.5 x1). Use your fingers to press the dough across the bottom of the tart pan and up the sides. Press the dough evenly throughout the tart pan.  Use the tines of a fork to pierce the dough several times and place tart pan on a baking sheet, and in the freezer for at least 1 hour.

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease one side of a piece of foil with butter.  Remove the tart shell from the freezer and press the foil into the tart shell, butter side down.

Bake the tart for 18-20 minutes.  Remove the foil and bake for another 10 to 12 minutes.  The crust may not turn a golden brown color, but it will be done after 12 minutes, and remove from oven.

Remove from the oven and allow tart shell to cool completely before filling.

For the filling: In a medium bowl, whip heavy cream until soft peaks form.  Set aside.

In another bowl, beat together cream cheese, almond butter, and honey.  Beat until smooth and creamy, ensuring that all of the ingredients are well incorporated, about 5 minutes. Beat in salt and vanilla extract.

Remove bowl from the mixer.  Use a spatula to stir in one third of the whipped cream until it is thoroughly incorporated.  Add the remaining whipped cream and fold together.  Filling will be the texture of a fluffy mousse.  Store in the refrigerator until ready and the tart shell is cool enough for filling.

For the chocolate: Place finely chopped chocolate in a small bowl.  Set aside.

Heat heavy cream on the stovetop until hot and steaming, but not boiling. Pour the cream over the chopped chocolate and let stand for 30 seconds. Slowly stir the chocolate and cream mixture until chocolate is melted and mixture is glossy. Add salt and vanilla extract and stir to combine.

Smooth filling into the bottom of the cooled tart shell creating an evenly smooth top. Pour ganache over the top and smooth to the edges. Sprinkle with toasted, sliced almonds and place in the refrigerator for at least 2 hours before serving.


One Response to “Honey Almond Butter Mousse Tart”

  1. […] Honey Almond Butter Mousse Tart […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: