Vegan chocolate and peanut butter tart

8 servings Prep: 20 mins, Cooking: 10 mins, Chill/rest/proof: 24 hrs By Jess Bunn
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Ingredients (15)

CRUST
3 cup almond flour
55 g margarine
40 g castor sugar
4 tbsp gluten-free flour
4 tbsp cocoa powder
3 g salt
FILLING
2 tins coconut cream — for the filling and the topping
2 tins chickpeas
120 g peanut butter
225 g aquafaba
1/2 tsp vinegar
50 g castor sugar
190 g dark chocolate — roughly chopped into small pieces
1/8 cup cocoa nibs — optional
cocoa powder — to granish
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Method:

Place the tins of coconut cream into the fridge the night before you wish to make your tart.

The next day, open the coconut cream and scoop out the thick solid white cream, leaving behind the watery coconut liquid (this can be used in curries or smoothies). Weigh out 140g of this for the peanut butter mousse. The rest of the coconut cream will be used for the topping – place it into the fridge to keep cool.

Drain the chickpeas and reserve the chickpea liquid (also known as aquafaba). Reserve the chickpeas for another use. (You can find a fantastic baked falafel recipe on The Culinary Cartel Blog by clicking here.)

You should be left with about 275g of chickpea liquid – weigh out 50g for the crust and 225g for the filling. Discard the rest.

Heat the oven to 180⁰C.

To make the base, add the almond flour, margarine, sugar, gluten free flour, cacao, 50g of aquafaba/chickpea liquid and 3g of salt. Mix everything together until it forms a dough.

Press the dough into a 25 cm pie dish, with high sides, until the dough is about half a centimeter thick. Prick the base of the tart with a fork a couple of times. (Any remaining dough can be kept in the freezer for another day.)

Place the pie shell into the oven and bake for 10 minutes. Remove the pie shell from the oven and pop it into the freezer to cool down.

To make the peanut butter mouse, place the cold 140g of coconut cream into a bowl and whip it with an electric mixer until light and fluffy, about 2 minutes. Add in the peanut butter and fold everything together gently, with a silicone spatula, until combined.

Pour the peanut butter mousse into the cooled tart shell and place the tart back into the freezer.

To make the vegan chocolate mousse, place the aquafaba and vinegar into a very clean, dry glass or ceramic bowl. Whip the aquafaba with an electric beater until it’s fluffy and aerated, at soft peak stage*, about 5-6 minutes.

*Soft peak stage: This means the peaks of the whipped aquafaba will flop over immediately when the beater is lifted.

Next, add the castor sugar, a heaped teaspoon at a time, whisking for about 2 minutes on high speed between each addition. Once all the sugar has been added, whisk for a further 2 minutes, until the sugar has dissolved into the meringue.

Melt the chocolate on low in a microwave-safe bowl in the microwave.

Add one third of the meringue mixture to the chocolate and quickly whisk it to combine the chocolate. Be sure to do this quickly or the chocolate can cool, forming small lumps.

Pour the chocolate mixture back into the remaining two thirds of the meringue.

Using a plastic spatula, gently fold the mixture together, being careful to keep it as light and airy as possible.

Pour the chocolate mousse into the tart shell and allow to set in the freezer for 1-2 hours, or in the fridge overnight.

Once the tart has set, place the remaining thick coconut cream into a bowl. Whip the coconut cream with an electric mixer on high until light and fluffy, about 3 minutes.

To finish the tart you have two options. You can spoon the coconut cream over the tart and spread it out using a spoon. If using this method, be sure to pop your tart into the freezer for 1 hour, allowing the chocolate mouse to firm up, before you spoon over the coconut cream.

The alternative (which looks seriously cool), is to pop your whipped coconut cream into a piping bag, with a round nozzle, and pipe small little blobs onto the tart. This method doesn’t require the tart to be firm from the freezer. Place the tart into the fridge until ready to serve.

When ready to serve, dust a little cacao or cocoa powder over the whipped coconut topping to finish the tart. Serve immediately, cut into slices.

Chef’s tip: For best results when slicing, use a knife dipped in warm water, which will result in beautifully clean slices. Be sure to rinse the knife between cuts for best results.

Reprinted with permission from The Culinary Cartel. For more recipes, check out their website or follow on Instagram.



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