A no-bake vegan strawberry mousse tart, perfect to top off your valentines day… in fact any day!!
I made this for my husband and me to celebrate our wedding anniversary, being in lockdown I wanted make something special to distract ourselves from what seems to be the never ending lockdown!
There are three main components to this jem of a dessert, the Oreo biscuit base, a beautiful strawberry jelly hidden inside and then covered with a super airy and strawberry mousse. Jazz up the top as you’d like, I used fresh strawberries, mint leaves and little chocolate truffles.
This recipe make 6 tartlets of 4″ diameters or one main pie tin of 8″ diameter.
Hope you enjoy these as much as we did!!
1 hr
Overnight to Set
6
Ingredients
Base:
2 Packs Oreos
3 Tbsp Melted butter
Jelly:
250g Strawberries
2 Tsp Agave Syrup
1 Tsp Agar Agar
Mousse:
265g Strawberries
4 Tbsp Agave Syrup
1 Tsp Agar Agar
200g Cream Cheese
Brine from 1 Tin of Chickpeas
Toppings:
Strawberries.
Mint leaves
Method
Base:
- Crush up the two packs of Oeros, I blitzed them up in a food processor.
- Add in the melted butter, and blitz up again to mix.
- Pack into them tightly into the tartlet cases and place in the fridge to firm.
Strawberry Jelly:
- Make a puree of the strawberries.
- Place in a pan and mix in the agave syrup and agar agar powder.
- Let it simmer for 5 mins as it starts to thicken take off the heat and let it cool.
- Give it a whisk occasionally as its cooling so it doesn’t set in the pan.
- Pour evenly into the 6 tartlets.
- Place in the fridge to cool.
Mousse:
- Cut up the strawberries and let it simmer in a pan with the agave syrup and agar agar.
- Place in a blender and blitz up into a puree.
- Add in the cream cheese.
- Empty a tin of chickpeas and save the water.
- To make the aquafaba, place in a bowl and using either an electric hand whisk or stand mixer keep whisking until the mixture turns from liquid to a thick meringue like texture with stiff peaks. The ultimate test is for it to be tipped upside down without falling. This took me about 15 min with an electric whisk.
- Slowly add the aquafaba to the strawberry and fold in gently so as the air is still kept in the mixture.
- Add evenly to the tartlets and set back in the fridge to firm up (any extra mousse mixture can be poured into bowls/glasses with some extra strawberries mousses).
- Once set add on your toppings, I’m using fresh strawberries and mint leaves.
- To make the chocolate truffles, mix together melted chocolate and coconut cream and make into small balls.
Hope you and your loved ones enjoy this little treat!
