Chocolate Mousse Tart

By Cindy Kennedy | Recipes

Chocolate Mousse Tart

A few weeks ago, I saw punnets of edible flowers at my local green grocer, and I had been waiting for the perfect opportunity to have a play with them ever since. The only edible flowers in my garden at the moment are Calendula officinalis. While they may look gorgeous, fill the garden with golden colour, and be fantastic for anything to do with the skin, they don't smell that great, so I didn't particularly want to go putting them on something we were going to eat!

Given that plump, juicy raspberries are everywhere at the moment too, I started feeling a bit creative...

wedding photo

Also this week, my husband and I celebrated our 17th wedding anniversary, and to celebrate I decided to make a dessert. We don't eat sweets very often, but I have to admit, I absolutely LOVE making them! I guess it goes back to my old pre-Nutritionist days when I ran a cupcake and macaron business! Baking has always been a passion of mine, and I do love dark chocolate because it's not too sweet - especially when paired with luscious fresh raspberries! 

In summer when the avocados are in season (and affordable!!!!), I'll often make a chocolate mousse for my kids, and sometimes freeze it as ice cream (it takes like chocolate paddle pops), so I decided to use that as the filling for the tart, and then went with a chocolate biscuit base.

If you make the filling first, and set it aside in a container, you don't even need to wash the food processor/blender before making the crust so long as you scrape it out well. (I'm always looking for washing-up short cuts!!)

Don't feel like you have to wait for an anniversary to rock around, with all the Christmas and New Year parties on at the moment, now is the perfect time to give this recipe a go and WOW your friends. They'll never guess it's gluten & dairy-free!

If you want more of my delicious gluten-free & dairy-free recipes to make cooking dinner for your family a breeze, make sure you check out my Fuss-free Gluten-free Meal Plan subscription where you not only get a new meal plan every week, but all the recipes and even an itemised shopping list to save you both time and money! Click here to get it now!

Print Recipe
Chocolate Mousse Tart
Chocolate Mousse Tart
Course Sweet Treats
Servings
Ingredients
Crust
Filling
Decoration
Course Sweet Treats
Servings
Ingredients
Crust
Filling
Decoration
Chocolate Mousse Tart
Instructions
Crust
  1. Place all ingredients in a food processor and pulse until well combined.
  2. Press into a flan tin, over the base and up the sides. I use a flan tin with a removable base to make it easier to serve the flan when it’s ready.
  3. Bake the flan in a preheated oven at 180oC for 10 to 12 minutes.
  4. Remove from the oven and cool to room temperature before putting the filling in.
Filling
  1. Soak the cashews in 1 litre of boiling water for 1-2 hours to soften.
  2. Drain the cashews and blend for 2-3 minutes in a food processor or blender with just enough water to make a smooth paste until smooth.
  3. Add remaining ingredients and blend until smooth.
  4. Place the filling into the cooled crust and smooth the top with a knife or spatula.
  5. Refrigerate for 1-2 hours to set.
  6. When set, decorate as desired.
Decoration
  1. Place the cacao butter, rice bran syrup and cacao in a small pot. Over the lowest heat possible, gently melt them together.
  2. Remove from the heat just before the last of the cacao butter has melted and whisk until smooth.
  3. Place the melted chocolate into a small piping bag and drizzle over the tart (or you can drizzle it with a spoon if you prefer).
  4. Decorate with the flowers and serve.
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About the Author

Cindy Kennedy is a Nutritional Medicine Practitioner & Clinical Herbalist who lives and breathes Hashimoto’s on a personal and professional level. Her true passion lies in turning gluten and dairy-free living from a restricted diet into a delicious and abundant family-friendly lifestyle.