Here’s how to make it…
Ingredients:
- 700g silken tofu
- 300g ready rolled shortcrust pastry
- 200g dark chocolate
- 100g golden caster sugar
- 2 tbsp cocoa powder
- 1 tbsp vanilla extract
- A handful of cacao nibs
- A drizzle of sunflower oil
Method:
- Begin by preheating the oven to 200 degrees (gas mark 6)
- Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
- Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
- Line the flan tin with the pastry
- Using a fork, prick the base of the pastry in several places. Remove any excess pastry
- Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
- Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
- Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the mousse
- Add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
- Add the melted chocolate to a food processor along with the silken tofu, sugar, cocoa powder and vanilla extract. Process until a smooth mixture is formed
- Spread the mousse evenly across the base of the pastry
- Put the tart in the fridge and allow to set. This will take around 2 hours
- Decorate with cacao nibs for a final flourish
This recipe serves 8.
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