Okay, my baking friends. I have just one more dessert to share with you before Thanksgiving. There’s always room for one more dessert on the table, right?
If you’re looking at that beauty and thinking that you don’t have time to make this before the big day, then I am so happy to tell you that you absolutely have time. This tart is really simple to make. And, it’s a perfect candidate for making in advance, as it needs to chill for a bit.
So, let’s talk about some tart specifics.
It starts with a simple cookie crust. I have a weakness for vanilla wafers in a cookie crust, but you can certainly use graham crackers, chocolate wafers, or any other crisp cookie.
Next is an eggless chocolate mousse. With chocolate taking center stage, it is important to use really good chocolate here for the best flavor results. I used bittersweet chocolate, but semisweet will work fine and give you a little sweeter mousse.
The nut topping is just a quick batch of sweetened nuts. I used a mixture of nuts I had in my pantry – pecans, cashews, and hazelnuts. Use your favorite or a combination.
To me, this is the very definition of a high-yield dessert. It’s simple to make. It looks elegant. It’s delicious. That’s a big, big win!
We have Quinn to thank for this dessert. It was pretty much entirely his idea. I have to say he did well. Maybe I should let him make the dessert decisions more often!
I hope you all have the happiest of Thanksgivings! I’m so thankful for each of you for making it possible for me to continue sharing my baking adventures with all of you!
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