Raspberry + chocolate mousse tart
This raspberry chocolate tart is a decadent special occasion dessert, filled with a layer of tart raspberry gel and topped with luscious chocolate and tofu mousse.
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Servings: 8
Calories: 396kcal
Ingredients
Pastry case
- 250 g flour, (standard or all purpose)
- 75 g solid coconut oil, (+ extra)
- 30 g icing sugar, (powdered sugar)
- ¼ teaspoon salt
- 4-6 tablespoon ice cold water
Raspberry gel layer
- 250 g raspberries, (fresh or frozen, about 2 cups)
- ½ cup water
- 2 tablespoon maple syrup, or sweetener of your choice
- 1 teaspoon agar agar powder
Chocolate mousse layer
- 400 g soft tofu
- 200 g dark chocolate, (at least 50% cocoa solids)
- 1 pinch salt
To serve
- Fresh berries, to garnish
- Vanilla ice cream, (optional)
Instructions
Pastry case
- To make the pastry case, pulse flour, 75 g coconut oil, icing sugar and salt together in a food processor, until it has a crumbly texture. Add ice cold water a little at a time until the mixture starts to come together. I find 5 tablespoon to be about right, but this may vary a little.250 g flour, 75 g solid coconut oil, 30 g icing sugar, ¼ teaspoon salt, 4-6 tablespoon ice cold water
- Tip the pastry out onto a clean benchtop and use your hands to bring the mixture together into a ball, without kneading. Flour the surface and roll out to about 5 mm thick. Line the bottom of a 22 cm springform tart tin. Gently press pastry into the tart tin and trim the edges. Refrigerate for 20 minutes until firm. While the pastry is chilling, preheat oven to 200°C fan bake (or 220°C/430°F conventional oven).
- Line the pastry case with baking paper and blind baking weights. Bake for 20 minutes, then remove the weights and baking paper and bake for another 10 minutes, or until golden brown. Set aside to cool. Melt a little extra coconut oil (about 1 tbsp) and brush to coat the inside of the pastry case, to form a waterproof coating.
Raspberry gel
- To make the raspberry gel, combine raspberries, water and sweetener in a pot and bring to a simmer, stirring often. Simmer for 5 minutes, then add agar agar powder and simmer for another 5 minutes (this is essential to activate the agar agar). Strain through a fine sieve, pushing the solids around to extract as much liquid as possible. Allow to cool until it’s warm (but not cool, it sets fast). Pour into the pastry case and refrigerate until set (about 30 minutes).250 g raspberries, ½ cup water, 2 tablespoon maple syrup, 1 teaspoon agar agar powder
Chocolate mousse
- Meanwhile, make the chocolate mousse layer by blending tofu until smooth. Melt dark chocolate over a double boiler, or in short bursts in a microwave, until liquid. Add chocolate to the blender, along with a pinch of salt, and blend until combined. Pour into the pastry case, covering the raspberry gel layer, and smooth the surface. Refrigerate until set (2+ hours).400 g soft tofu, 200 g dark chocolate, 1 pinch salt
- Garnish with fresh berries of your choice to serve, and add a scoop of vanilla ice cream, if you like.Fresh berries, Vanilla ice cream
Notes
- Make sure the coconut oil is chilled and solid (best fresh out of the freezer).
- Ensure you use agar agar powder (not flakes), as powder and flakes are not interchangeable.
- I keep a jar of mixed, dried beans to use as blind baking weights. After using them, I let them cool then pop them back in the jar until next time.
- Nutrition information is estimate and does not include vanilla ice cream.
Nutrition information
Calories: 396kcal | Carbohydrates: 48g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 84mg | Potassium: 182mg | Fiber: 5g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 2mg
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