The third time we were stationed in Tampa, Florida, we lived just down the road from RG’s North, one of the nicest restaurants in the city. We arrived for this assignment with 4 month old twins, so we didn’t eat out a lot during the next three years. We did dine at RG’s once, and we had the Chocolate Pecan Toffee Mousse Tart. It was fantastic. You can imagine how thrilled I was that The Tampa Tribune included RG’s Chocolate Pecan Toffee Mousse Tart in their round-up of Tampa’s Most Popular Deserts in the Food section on October 16, 1986.
I mention the date because I want you to know how long I’ve kept this newspaper clipping. It’s a classic dessert, one that I’ve made on and off throughout the years. In the beginning, it seemed like a very complicated recipe to me. I made it this weekend. It was my contribution to a meal the church staff prepared for the Episcopal Campus Ministry students. They were looking for both a dessert and a gluten-free dessert, and this yummy tart filled both squares. I have to say now that I’ve made so many of Rose Levy Beranbaum’s recipes, RG’s Chocolate Pecan Toffee Mousse Tart isn’t complicated at all! A distinction I know my fellow Heavenly Cake Bakers and Alpha Bakers will appreciate.
I must say the mousse itself is very simple and is my favorite way to prepare a chocolate mousse for any use. When you add the crunch of the pecan crust to the light and creamy mousse and finish it off with a drizzle of toffee sauce, it’s a memorable dessert and one that justifies blogging about a non-Polish recipe this week.
This recipe as it was published makes 2 12-inch tarts. I was preparing mine in disposable aluminium pie pans, so they were a little smaller and left me with enough fixings to make two additional 4-inch tarts.
The restaurant closed in 1991, but RG’s Chocolate Pecan Toffee Mousse Tart lives on.
It’s good to have a digital copy of this recipe; who knows how’s much long my newspaper clipping will hold together!
- 1 pound pecans
- ½ cup unsalted butter
- ½ cup sugar
- ½ cup water[
- 28 ounces semi sweet chocolate
- 2 ounces vegetable oil
- 32 ounces heavy cream
- ½ pound unsalted butter
- 1¾ cups sugar
- 16 ounces heavy cream
- Grind pecans in food processor until fine, about 45 seconds, transfer to
- Melt butter completely and add sugar
- Keep beating and stirring until the mixture is a thick, smooth paste
- Remove from heat and stir in water to create a syrup
- Pour hot liquid over the ground nuts and mix
- Butter or spray 2 12-inch tart pans
- Press the pecan mixture into pans and bake for 10 minutes or until golden brown
- Melt the chocolate and vegetable oil in the top of a double boiler, stirring occasionally, it will be smooth and liquid
- While the chocolate is melting, whip the cream until soft peaks form
- Add the hot chocolate mixture while continuing to blend on the slow speed of your mixer
- Scrap the bowl to be sure the chocolate is well incorporated
- Pour into cooled pecan crusts
- Melt butter over medium high heat and add sugar
- Stir frequently
- Continue until the mixture is a deep caramel color, the butter and sugar may be separating at this point, no problem
- Remove from heat and while stirring constantly, stir in the cream
- CAUTION: massive amounts of steam will be released when you pour the cream in, you may want to wear and oven mitt while stirring to avoid a burn
- Keep refrigerated
- To serve, slice into 12 - 16 slices and top with warm toffee sauce