<\/font> <\/p>\n

\n
1. \n
   Combine the ground almonds and 3 tbsp sugar.  <\/span>Mix in 1 tsp salt.  <\/span><\/font><\/div>\n<\/li>\n
2. \n
   Beat in 10 tbsp of butter, and cream the mixture until smooth.  <\/span>Gradually mix in the flour, adding ice water as necessary until the dough comes together.<\/font><\/div>\n<\/li>\n
3. \n
   Form into a disk, wrap in plastic, and chill 1 hour.  <\/span>Butter and dust with cocoa a 10 ½ inch springform pan.  <\/span><\/font><\/div>\n<\/li>\n
4. \n
   Roll the dough out on a floured surface to a 14 inch circle.  <\/span>Ease into the pan, making sure the sides are ¼ inch thick.<\/font><\/div>\n<\/li>\n
5. \n
   Prick the bottom with a fork and chill 15 minutes.  <\/span>Preheat the oven to 375 F.  <\/span><\/font><\/div>\n<\/li>\n
6. \n
   Line the dough with foil and fill with dry beans or rice.  <\/span>Bake 20 minutes.  <\/span>Remove the foil and bake another 15 to 20 minutes.  <\/span>Cool completely on a rack.  <\/span><\/font><\/div>\n<\/li>\n
7. \n
   Combine the chocolate, 2 tbsp of butter, and the espresso in a double boiler over hot but not simmering water, stirring until smooth.  <\/span><\/font><\/div>\n<\/li>\n
8. \n
   Remove from the heat and allow to cool to just slightly warmer than body temperature.  <\/span><\/font><\/div>\n<\/li>\n
9. \n
   Whip the cream to soft peaks, chill.  <\/span><\/font><\/div>\n<\/li>\n
10. \n
    Once the chocolate has cooled, whip the egg whites of the 3 eggs until foamy.  <\/span>Sprinkle in 1 tbsp of sugar and beat until soft peaks form.  <\/span><\/font><\/div>\n<\/li>\n
11. \n
    Stir the yolks into the cooled chocolate.  <\/span>Stir in 1\/3 of the whipped cream.  <\/span>Fold in the eggs.  <\/span>Fold in the remaining cream.  <\/span><\/font><\/div>\n<\/li>\n
12. \n
    Spoon into the prepared shell.  <\/span>Chill covered, 8 hours.<\/font><\/div>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    1\/3 cup blanched almonds, finely ground Sugar Kosher salt Butter 1 ¾ cups flour Ice water ½ cup toasted almonds Cocoa powder 4 ½ oz bittersweet chocolate, finely chopped (preferably Valhrona 64 %) 2 tbsp espresso 1 cup heavy cream 3 eggs   Combine the ground almonds and 3 tbsp sugar.  Mix in 1 tsp… Continue reading Chocolate Mousse Tart<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,7],"tags":[170],"class_list":["post-533","post","type-post","status-publish","format-standard","hentry","category-dessert","category-pies","tag-tart","entry"],"_links":{"self":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/posts\/533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/comments?post=533"}],"version-history":[{"count":0,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/posts\/533\/revisions"}],"wp:attachment":[{"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/media?parent=533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/categories?post=533"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/hiphopcookbook.com\/recipes\/wp-json\/wp\/v2\/tags?post=533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}