Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

Chocolate Reindeer Tart

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • SHORTBREAD CRUST:
  • 1/2 cup butter (1 stick) , melted
  • 1/4 cup HERSHEY'S Cocoa
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • CHOCOLATE GANACHE:
  • 2/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1/2 cup heavy whipping cream
  • CHOCOLATE MOUSSE:
  • 1-1/2 cups HERSHEY'S Semi-Sweet Chocolate Chips
  • 1-1/2 cups heavy whipping cream plus 3/4 cup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Directions

  • To make the crust:
  • 1. Heat oven to 350°F.
  • 2. Mix butter, brown sugar, salt and vanilla in a medium bowl.
  • 3. Add flour and mix until all incorporated.
  • 4. Press the dough evenly over the bottom and sides of a 10-inch tart pan with a removable bottom.
  • 5. Poke the bottom of the crust with a fork.
  • 6. Bake the crust until firm to touch, about 20 to 25 minutes. Let the crust cool completely.
  • To make the ganache:
  • 1. In a small saucepan, bring the cream to a boil over medium heat.
  • 2. Pour hot cream over the chocolate in a small bowl and let sit for 2 minutes.
  • 3. Stir the mixture with a rubber spatula until smooth and all incorporated.
  • 4. Pour the ganache into a piping bag and put into the fridge to cool, about 30 minutes.
  • To make the chocolate mousse:
  • 1. Combine the chocolate, vanilla and salt in a small bowl.
  • 2. In a small saucepan, bring 3/4 cup heavy cream to a simmer.
  • 3. Pour cream over chocolate and let sit for 2 minutes. Whisk until smooth.
  • 4. Cover and refrigerate for 30 minutes.
  • 5. Beat the rest of the cream with an electric mixer until stiff peaks.
  • 6. Whisk the chocolate mixture to loosen it and then fold it into the whipped cream.
  • To assemble the tart:
  • 1. Pipe the ganache into the cooled tart crust.
  • 2. Evenly spread the mousse on top of the chocolate ganache.
  • 3. Put in the fridge for at least 6 hours.
  • Recipe created for The Hershey Company by Dara Yu.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog