Vegan Chocolate Mousse Tart
Ingredients
Pastry
- 300g plain flour
- 150g vegan butter block
- 3 tbsp caster sugar
- 2 tbsp cold water
Mousse
- 430g silken tofu
- 200g Chocolate Hazelnut Truffle bar
- 3 tbsp maple syrup
Preparation
Whizz the pastry ingredients together in a food processor until the mixture just starts to come together in large clumps.
Turn out onto a floured work surface, press together, then roll out to about 3 or 4mm thick and use to line a greased 23cm tart tin.
Bake blind at 180C for 15 minutes with baking beans in the tart case, then remove the beans and bake for a further 5 minutes until golden.
Melt the chocolate in a Bain Marie.
Put the tofu, maple syrup, and melted chocolate into a blender and blend until smooth.
Pour into the cooled tart case and refrigerate until set.
When ready to serve, decorate with chocolate pieces and toasted hazelnuts.
Tips
If you don’t want to make a tart, make the filling and serve in small cups or glasses.
