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There’s something undeniably special about a dessert that feels both elegant and comforting—and this baked chocolate mousse tart is exactly that. What makes it even more satisfying is that it’s really two (almost three!) recipes in one: a rich cocoa shortcrust pastry paired with a light, velvety chocolate mousse, coming together to create one beautifully balanced dessert.

Perfect for a slow weekend in the kitchen, this is the kind of recipe that rewards you at every step—whether you’re rolling the pastry, whisking the mousse, or taking that first bite. For our Makana Moments twist, we’ve made it even more approachable by using our baking chocolate—proof that a truly luxurious dessert doesn’t have to be complicated. Whether you’re baking for a special occasion or simply treating yourself, this is one recipe worth slowing down for.

Cocoa Shortcrust 

95g icing sugar

30g almond or hazelnut meal

150g soft unsalted butter

1 pinch of sea salt

1 egg

225g all purpose flour

15g Makana's Cocoa Rouge Unsweetened Cocoa Powder

Chocolate Mousse

290g Makana's Bittersweet Chocolate Baking Chips

200g unsalted butter

1 pinch of sea salt

2 whole eggs

2 egg yolks

60g white sugar

Method

Weigh the sieved icing sugar, almond or hazelnut meal, softened butter, and salt into a medium-sized bowl. Mix with a spatula or in a stand mixer fitted with a flat beater until just combined. Scrape down the sides of the bowl, then add the egg and mix thoroughly.

Add the sieved flour and Makana’s Cocoa Rouge Unsweetened Cocoa Powder. Mix until a dough forms. Wrap in cling film and refrigerate for at least 2 hours (overnight is best).

Preheat the oven to 170°C. Grease a tart dish or square tin if you’re feeling bold.

Roll the chilled dough on a lightly floured surface to about 3mm thick. Carefully transfer into your prepared dish, pressing it into the edges. Trim any excess (you can bake the offcuts into biscuits if you like), then prick the base with a fork.

Line with baking paper, fill with baking beans or pie weights, and blind bake for 20 minutes. Remove the weights and paper, then allow the pastry to cool. Increase the oven temperature to 190°C.

To make the filling, melt Makana’s Bittersweet Chocolate Baking Chips with the butter over a double boiler or in the microwave in 30-second intervals. Set aside.

In a medium bowl, whisk the eggs, egg yolks, and sugar together until pale, thick, and slightly foamy.

Gently fold in the melted chocolate and butter mixture using a spatula until just combined. Pour the filling into the tart shell and smooth the top.

Bake for 5 minutes at 190°C. The tart will still be very soft in the centre—this is perfect. Allow to cool before serving.

Enjoy with good company, and perhaps a glass of red wine or a strong cup of coffee.