For Christmas lunch I was tasked with making a dessert. I had already flipped through Leigh Drew’s ‘Veganissimo!’, which has recently been released, and I knew I’d be making the choc mousse tart.
I made the pastry a day in advance so I wouldn’t be running around all crazy-busy like. The pastry instructions are easy but when I was mixing it I was all “there is no way this wet sloppy sand consistency will turn in to rollable pastry”. And I began to have a minor grrr-freakout period of annoyance. But THEN, by some devilish sorcery, once I added the vegan milk, POOFFFFFF it all came together beautifully.
Baking the tart shell proved to be problematic however. I used the correct size tart tin, though the height of mine was more a flan tart– I probably should have studied the photo in the book more and noted the tart tin sides were higher than mine! But the biggest problem here was that the base of the shell, even though it wasn’t thick, puffed up a little but enough to make it impossible to pour a filling in and then not have half the filling left over. So I had to use a sharp knife to chisel away at the base, thinning it out enough so that I could get all the filling in. This proved to be a very good idea, because I was able to use all the filling when assembling the tart.
The recipe has you spreading a layer of raspberry jam on the base before pouring in the mousse but I left this step out. The filling is easy to make and contains silken tofu. I added a little bit of peppermint essence, only because I love choc-mint.
I kept the tart in the fridge overnight. When serving the next day, I used blueberries and raspberries. It was a bit sloppy to cut (I didn’t get a photo of a cut portion unfortunately) and there was some milky looking liquid at the bottom of the storage container and the tart shell had softened. It wasn’t a problem at all though because this was really delicious and certainly something I would make again (with a higher sided tart tin!) for another special occasion.
A fantastic recipe!