Ingredients
Pastry Case
- 250 g flour (standard or all purpose)
- 75 g solid coconut oil (+ extra for brushing)
- 30 g icing sugar (powdered sugar)
- 1/4 tsp salt
- 4-6 tbsp ice cold water
Raspberry Gel
- 250 g raspberries (fresh or frozen, about 2 cups)
- 1/2 cup water
- 2 tbsp maple syrup (or sweetener of your choice)
- 1 tsp agar agar powder
Chocolate Mousse
- 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
- Prepare the Pastry Case: In a food processor, pulse together flour, 75 g solid coconut oil, icing sugar, and salt until mixture is crumbly. Gradually add ice cold water, about 5 tbsp or enough until mixture begins to come together without being sticky.
- Form and Chill Dough: Turn mixture onto a floured surface and gently bring it together into a ball without kneading. Roll out the dough to about 5 mm thickness. Line a 22 cm springform tart tin with the dough, press gently to fit, and trim excess edges. Refrigerate for 20 minutes to firm up.
- Blind Bake the Pastry Case: Preheat oven to 200°C fan bake (or 220°C conventional). Line the pastry with baking paper and baking weights. Bake for 20 minutes, then remove weights and paper and bake for an additional 10 minutes or until golden brown. Allow to cool completely.
- Brush Pastry with Coconut Oil: Melt about 1 tbsp extra coconut oil and brush inside of the cooled pastry case to create a waterproof barrier for the filling.
- Make Raspberry Gel: In a pot, combine raspberries, water, and maple syrup. Bring to a simmer over medium heat, stirring frequently. Simmer for 5 minutes, then add agar agar powder and simmer for another 5 minutes to activate it.
- Strain Raspberry Gel: Pour the raspberry mixture through a fine sieve to remove seeds and solids, pressing the pulp to extract maximum juice. Let the strained gel cool until warm but not fully set.
- Set Raspberry Layer: Pour warm raspberry gel into the prepared pastry case. Refrigerate for about 30 minutes until the gel layer is set.
- Prepare Chocolate Mousse: Blend soft tofu in a blender until smooth. Melt dark chocolate either over a double boiler or in short microwave bursts until completely melted and fluid.
- Combine Chocolate and Tofu: Add melted chocolate and a pinch of salt to the blender with tofu. Blend until fully combined and smooth, forming a mousse.
- Assemble Tart: Pour the chocolate mousse over the set raspberry gel layer in the tart case. Smooth the surface evenly.
- Chill Tart: Refrigerate the assembled tart for at least 2 hours until the chocolate mousse layer is firm and set.
- Serve: Garnish the tart with fresh berries of your choice. Serve with a scoop of vanilla ice cream if desired.
Notes
- Use chilled water when mixing the pastry dough to help keep the coconut oil solid and the dough flaky.
- Make sure to activate the agar agar properly by simmering it after adding; otherwise, the raspberry gel won’t set.
- The pastry coating of melted coconut oil helps prevent sogginess from the wet filling layers.
- The tofu in the mousse makes this tart vegan-friendly and a lighter alternative to traditional cream-based mousses.
- If fresh raspberries are unavailable, frozen raspberries work just as well.
- To melt chocolate without burning, use a double boiler or microwave in 20-30 second increments, stirring in between.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegan
