Vegan Chocolate Mousse Tart

Here’s how to make it…


  • 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


  • 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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