Chocolate Swirl Mousse Tart
This no-bake tart is incredibly easy to make, in fact your food processor will do most of the work. Featuring a delicious combination of chocolate and fresh strawberry flavours, it will be a hit this summer.
How long will it take?
20 minutes, plus overnight setting time
What’s the serving size?
Serves 8
What do I need?
For the base
- 125 g walnuts
- 100 g pecans
- 120 g medjool dates
- 2 tbsp cocoa powder
For the filling
- ½ cup strawberry jam
- 125 g fresh strawberries, finely diced
For the mousse
- 250 g dark vegan chocolate, melted
- 600 g silken tofu
- ¼ cup maple syrup
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
To decorate
- 100 g dark vegan chocolate, melted and slightly cooled
- 125 g strawberries
- 50 g pomegranate arils
How do I make it?
- Grease and line a 35-centimetre fluted tart tin.
- Make the base by adding walnuts and pecans to a food processor and blitzing until consistency is coarse crumbs. Add dates and cocoa powder to food processor and blitz until smooth. Spoon mixture into prepared tart tin, using the back of the spoon to push mixture into the base and sides.
- Spread a layer of jam over the base of the tart and sprinkle with diced strawberries.
- Make the mousse by adding 250 g melted chocolate to a food processor with tofu, maple syrup, cocoa powder, and vanilla extract. Process the mixture until smooth, then pour mousse over the diced strawberries on the base. Use a spoon to smooth the top.
- Spoon small dollops of melted chocolate over the mousse. Drag a skewer through the melted chocolate to create the swirls on top, then refrigerate overnight.
- Decorate with strawberries and pomegranate arils before serving.
