Vegan Avocado & Tofu Chocolate Mousse Tart with Chocolate Shortbread Crust. Garnished with Strawberries, Chile and Sea Salt
Yield: two 6x2 inch tarts or 1 larger tart
Serves: 8 - 10 people
Well I do really like dessert and I'm pretty darn happy with how my chocolate mousse tart turned out. Korean chile powder and Himalayan sea salt elevate the recipe for me. A perfect chocolate dessert for the vegan foodie in your life. Valentines day is right around the corner and I think this would be gorgeous. I envision a winter-y night, candles on the table, a slice of this tart and a glass of port along side. Certainly you could leave out the Korean chile powder for a more kid friendly version and it would still be delicious. Creamy chocolate avocado and tofu mousse filling, delicious crisp vegan chocolate shortbread crust and fresh strawberries. I developed this recipe to fit into my smaller tart pans. They are 6 inches in diameter with 2 inch high sides and it made 2 of them. Math and conversions aren't my strong point but can we assume this would work for a 12 inch tart then?! Or halve it and make one smaller tart! I wanted to use tofu and avocado because I wanted the healthy fats from the avocado and the protein from the tofu in there. I'm sure you could use more of either the avocado or the tofu if you didn't have both. I haven't tested this yet though.
Learn from my mistakes for the best vegan chocolate mousse tart experience.
Initially I wanted the entire tart to be no bake. But in the end I had to go with taste not convenience. For the first tart shell attempt I used dates, almonds, and cocoa as the base. While it tasted good it is the WRONG texture for the vegan chocolate mousse filling. I brought the first trial to the pub where I work to get feedback from my kitchen friends and everyone said the same thing. SO, there are lots of versions on the internet for vegan chocolate mousse tarts with a date crust and my advice is don't do it!!!! The crisp chocolate shortbread crust is a much better experience because it is a perfect contrast to the creamy chocolate mousse filling. Or maybe there is a crisp no bake crust out there, but the moral of the story is chewy soft crust and creamy mousse filling together = plz no.
Vegan Chocolate Shortbread Tart Shell
1 1/2 cups all purpose flour
3/4 cup vegan butter (I used earth balance)
1/4 tsp kosher salt
6 Tbsp granulated sugar
1/4 cup cocoa powder
2 tsp KCP (optional) (Korean Chile powder) *
I prefer to make tart dough in my food processor. It just comes together so quickly, but certainly by hand works too.
1. Put all the ingredients in a food processor and pulse until it comes together and pulls away from sides. Don't over mix or you will have a tough tart shell on your hands.
2. Press into two 6 x 2 inch tart shells (or one larger one). Refrigerate for 30 minutes or throw it in the freezer for a bit. Preheat your oven to 350° F while the dough chills.
3. Put your chilled chocolate tart shells on a cookie sheet and bake for 15 or so minutes. They poof a tiny bit when finished and are still a bit soft to the touch. Don't over bake. They will crisp up as they cool. (I didn't do the method where you line the tart shell with parchment and fill with beans or weights. The dough didn't shrink or pull away from the sides at all so I was happy with the results)
4. While your crust is cooling you can prepare the chocolate avocado & tofu mousse. Also don't get antsy and try to take the shells out of their pans right away....you want to let them cool a bit to prevent sad tart shell breakage.
* KCP is one of my favourite red pepper powders to sprinkle on food so this is what I used. The spice level isn't crazy. I found it at a global food market where I live. It is the same one used for Kimchi, which it states on the bag. I like it because it's not exactly powdery. It has a bit of a coarser texture kind of like flaked sea salt.
Vegan Avocado & Tofu Chocolate Mousse Tart Filling
2 Ripe Avocados
200 g firm tofu
1 Tbsp espresso powder (optional)
2/3 cup maple syrup for less sweet (or 1 cup maple syrup more sweet) or to taste I think depends on the cocoa used.
1/2 cup cocoa powder
2 tsp vanilla
1/8th tsp salt
2 tsp KCP (optional) + more for garnish
1/4 cup almond milk
Himalayan Sea Salt or sea salt of your choice to garnish
Fresh Strawberries for garnish
1. Put all ingredients into your food processor, (except Himalayan sea salt and strawberries) starting with the lesser amount of maple syrup. Blend until smooth, then taste and adjust the sweetness to your liking.
2. Now you can divide the filling between the two cooled tart shells and refrigerate for a couple of hours until it firms up. When you are ready to serve wash some fresh strawberries, slice them up and decorate however you want. I sprinkled my tart with a little bit more KCP and a few cracks of pink Himalayan sea salt. YUM. Then I ate a third of the tart and drank some wine. I had to make sure it was good.
Hey! I'm Trisha