Description
This Cadbury Flake Mousse Tart combines a crisp, buttery digestive biscuit crust with a luxuriously light and creamy Flake chocolate mousse. Topped with delicate pieces of Flake chocolate and fresh berries, this tart is an indulgent yet easy-to-make dessert perfect for chocolate lovers seeking a sophisticated treat.
Ingredients
Scale
For the Tart Shell
- 1 ½ cups digestive biscuit crumbs (or graham cracker crumbs)
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Mousse
- 4 Cadbury Flake chocolate bars (about 35g each)
- 1 ½ cups heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tbsp gelatin (optional, for extra firmness)
For Decoration
- 2 additional Cadbury Flake bars, broken into pieces
- Fresh berries (optional)
Instructions
- Prepare the Tart Shell: Preheat oven to 350°F (175°C). In a bowl, mix digestive biscuit crumbs, melted butter, and sugar until evenly moistened. Press this mixture firmly into the base and sides of a tart pan to form an even layer. Bake for 8-10 minutes until lightly golden. Remove from oven and allow to cool completely.
- Make the Mousse: Break Cadbury Flake chocolate bars into pieces and melt gently in the microwave in 20-second bursts, stirring each time until smooth. Let cool slightly. In a separate bowl, whip heavy cream with vanilla extract and powdered sugar until stiff peaks form. If using gelatin, dissolve it in warm water and blend into the melted chocolate. Gently fold the whipped cream into the melted chocolate mixture until smooth and fully combined.
- Assemble the Tart: Once the tart shell is completely cooled, pour the chocolate mousse mixture into the shell and spread evenly with a spatula. Chill in the refrigerator for at least 3 hours, or until the mousse is fully set and firm.
- Decorate and Serve: Just before serving, sprinkle broken pieces of Cadbury Flake chocolate and fresh berries on top of the mousse tart. Slice carefully and enjoy this rich, creamy dessert.
Notes
- For a firmer mousse, use the optional gelatin as described.
- Digestive biscuit crumbs can be substituted with graham cracker crumbs if preferred.
- Ensure the tart shell is completely cool before adding the mousse to prevent melting.
- Use chilled heavy cream for best whipping results.
- This tart is best served within 24 hours for maximum freshness.
