Cadbury Flake Mousse Tart
Creamy, chocolatey, and impossibly light — this Cadbury Flake Mousse Tart is the dessert your weekend deserves.
Servings: 8 servings
Equipment
- Mixing Bowl
- Tart Pan
Ingredients
Crust Ingredients
- 2 cups crushed chocolate cookies (Oreo or Digestive), finely crushed
- 1/2 cup unsalted butter melted
Mousse Ingredients
- 8 oz cream cheese softened to room temperature
- 1 1/2 cups heavy whipping cream chilled
- 1/2 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 4 bars Cadbury Flake crushed into small pieces, reserve 2 bars for topping
- 2 bars Cadbury Flake crumbled for garnish
Optional Garnish
- shaved dark chocolate for extra richness, for garnish
Instructions
- In a mixing bowl, combine the crushed chocolate cookies and melted butter until fully mixed and the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes to set.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth and completely lump-free. Scrape down the sides as needed so the mixture is silky.
- In a separate chilled bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Be careful not to overbeat.
- Gently fold the whipped cream into the cream cheese mixture in two additions, keeping the mousse airy.
- Stir in the crushed Cadbury Flake bars into the mousse mixture, folding gently to distribute the flakes without smashing them.
- Spread the mousse evenly over the chilled crust, smoothing the top with a spatula. Sprinkle the remaining crumbled Cadbury Flake bars on top and, if desired, add shaved dark chocolate for extra drama.
- Cover the tart with plastic wrap and refrigerate for at least 4 hours or overnight to fully set. Serve chilled and slice with a warm knife for clean cuts.
Notes
Store the tart covered in the refrigerator for up to 3 days. You can freeze the tart (without garnishes) for up to 1 month.