Vegan Strawberry Mousse Tart
Ingredients
Crust
- 50 g almond flour
- 75 g pitted dates
- 40 g dessicated coconut
- 35 g raw walnuts
- 1 tbsp speculoos butter (can be substituted with almond butter)
- 1 tbsp cold coconut oil
- 1-2 tbsp cold water (optional)
- a pinch of salt
Filling
- 280 g fresh strawberries (weighed after washed, drained and stems removed)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 3 tbsp unrefined cane sugar
- 1/4 tsp agar agar
- 110 ml aquafaba
- 1/8 tsp cream of tartar
- 3 tbsp powdered sugar
Preparation
Add all the crust ingredients into a food processor and blend on medium speed until they combine and resemble wet coarse sand.
Transfer the mixture to a 20 cm removable bottom shallow tart tin and press it to the bottom and walls of the tin.
Place the crust in the fridge to cool.
Add strawberries, lemon juice, vanilla extract, and cane sugar into a blender and blend until smooth.
Pass the liquid mixture through a fine sieve to remove all the seeds.
Add the strawberry liquid into a small pot with agar agar and heat over medium heat.
When the liquid starts to bubble, reduce heat to low and simmer for 5 minutes.
Turn off the heat and let the mixture cool for about 30 minutes.
In a large bowl, add aquafaba and cream of tartar.
Whip the mixture with a hand mixer for a few minutes, then add powdered sugar one tablespoon at a time.
Continue whipping until soft peaks form, about 10 minutes total.
Transfer the cooled strawberry mixture to a large bowl and add the whipped aquafaba in three batches, folding it in with a spatula.
Pour the filling over the crust and let the tart set in the fridge for at least 6 hours.
