Some bloggers who have tried the recipe commented that Pierre Hermé’s crust recipe is rather crumbly so I decided to source for another pie crust recipe. Unfortunately, the others I tried were also difficult to get right. The first one was too soft and could not be moulded while the second was too hard to roll out when I took it out of the refrigerator. I almost gave up when I finally discovered a very simple almond crust base that actually stayed in shape.
Instead of chocolate ganache, I filled the tart with my healthier chocolate tofu mousse. The tart was indeed delicious – the fragrant almond crust base, rich chocolate mousse and raspberry jam went wonderfully well together. Topped with the luscious raspberries, it is a dessert I would be proud to serve at a dinner party. The best part is, it’s a healthier dessert so I can eat all I want.