Browned Butter Oat Crust<\/strong><\/p>\n1\/2 cup (115g) unsalted butter<\/p>\n
2\/3 cup (60g) rolled oats<\/p>\n
1 cup (130g) all purpose flour<\/p>\n
1\/3 cup (35g) confectioner\u2019s sugar<\/p>\n
1\/2 teaspoon kosher salt<\/p>\n
Water, as needed<\/p>\n
Oat Milk Chocolate Mousse<\/strong><\/p>\n2 tablespoons granulated sugar<\/p>\n
2 tablespoons strong coffee or coffee liqueur<\/p>\n
3 large egg yolks<\/p>\n
Pinch salt<\/p>\n
4 ounces Raaka Oat Milk Chocolate finely chopped, plus a little more to garnish<\/p>\n
1 1\/4 cups heavy cream, divided<\/p>\n
Heat your oven to 375\u00baF and lightly grease a 9-inch removable bottom tart pan.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
When the shell is cool, make the mousse.\u00a0<\/p>\n
Whisk 3\/4 cup of the heavy cream to soft peaks and store in the refrigerator while you make the rest of the mousse.<\/p>\n
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 160\u00baF), pale yellow and doubled in volume.\u00a0<\/p>\n
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.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
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\u2019s sublimely delicious Oat Milk chocolate. The mousse is delicious on its own for […]<\/p>\n","protected":false},"author":1,"featured_media":149526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[58874,5886,10489,14807,20612,24718,19969],"dealstore":[],"offerexpiration":[],"class_list":["post-149525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-browned","tag-butter","tag-chocolate","tag-crust","tag-mousse","tag-oat","tag-tart"],"yoast_head":"\n
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