A dark chocolatey biscuit base topped with strawberry jam and a luscious Salted Himalayan Dark Chocolate mousse filling. This Chocolate Strawberry Mousse Tart is perfect for Mother’s Day or for sharing with loved ones and it’s naturally no-bake, vegan, dairy-free and gluten-free. It’s great to make ahead of time and serve with coconut cream and more berries.
By Nourishing Amy
Chocolate Strawberry Mousse Tart
Prep Time: 20 minutes prep
Serves: 10-12 People
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Ingredients
320g chocolate sandwich cookies
80g vegan butter
100g strawberry jam
180g Pink Himalayan Salted Dark Chocolate
200g vegan cream cheese
150g silken tofu
10g cocoa powder
60ml maple syrup
½ tsp vanilla essence
150g whipped coconut (or other dairy-free) cream
Fresh strawberries
Crushed pistachios
Method
Step 1
Line and grease the base of an 8-inch loose-bottomed round tin with baking paper.
Step 2
For the base: blitz the cookies to a fine crumb. Melt the butter and then stir together until the mix resembles wet sand. Press the mixture into the tin and shape into a tart case, working your way up the sides. Press down firmly to make a compact base.
Step 3
Spread the jam all over the base and chill in the fridge while you continue.
Step 4
Step 5
For the chocolate: chop the chocolate really small and melt until glossy. Reserve 30g of the chocolate and pour this into heart-shaped (or other shaped) moulds. Chill in the fridge to set (these are for decoration).
Step 6
For the filling: pour the 150g melted chocolate into a food processor with the cream cheese, silken tofu, cocoa powder, maple syrup and vanilla. Blend until really smooth, scraping down the sides as necessary.
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