As a general rule, in our kitchen new inventions mostly happen when I’m mid flight, making something tried and true, and I realise I haven’t got half the ingredients required to complete the task at hand. A bit of chop. A bit of change. Viola – a new (and at times even more delicious) item!
This tart happened when I was hankering for a Banana Nut Tart but had no bananas, then craving some Triple Layer Hazelnut Slice but was clean out of hazelnuts. Lo and behold; the Fruit & Nut Chocolate Mousse Tart arose from the ashes. I’d have to admit that personally; it’s the best tart yet – I’m a huge fan if I may say so myself!
We took it along to some good friends for an evening of braii’d meat, incredible salads and great company. This was the perfect dessert to round out a wonderful night! Then, lucky for me, I had an spare one sitting in the freezer, just waiting for my two-month-old Hungry Cub celebrations. I’ll take any excuse for some delicious food.
Thanks for reading and sharing everyone! Happy eating..
Fruit & Nut Chocolate Mousse Tart – makes 4x 10cm tarts (I’d recommend 1 tart between 2, thus the recipe feeds 8)
1 1/2 cups ground almond
4 tbsp cocoa
1/2 tsp baking soda
4 tbsp honey
2 tsp vanilla extract
2 tbsp coconut oil (can substitute with butter if you don’t require dairy free)
2 tbsp sliced almonds, chopped
3 tbsp dried cranberries or raisins, chopped
Preheat oven to 150’C/300’F. Grease & line the base of 4 10cm tart tins.
In a bowl add the ground almond, cocoa, baking soda and salt. Mix together until combined and set aside.
In a small saucepan melt the honey and coconut oil over a medium-low heat until runny. Add the vanilla extract and stir. Pour this over the dry ingredients and mix together well. Add the chopped almonds & cranberries (or raisins and stir through well).
Press the mixture into the 4 tart shells, across the base and up the sides. Cook for 6-10mins until soft but dry to the touch – watch carefully so they don’t burn.
Set aside to cool.
Chocolate Mousse center:
2x 400ml cans full fat coconut milk, refrigerated overnight before using (you just need the thicker part of the coconut milk, save and use the rest for ice cream or smoothies)
3 tbsp cocoa
2 tbsp honey
1 1/2 tsp vanilla extract
Carefully open the coconut milk cans which have been in the fridge overnight. Scoop out the thicker white section of the coconut milk. This will be about half of the amount from each can. (Use the remainder for other purposes – such as ice cream!)
In a large bowl, whip the thick coconut milk with an electric whisk or handheld beaters until it forms soft peaks (like whipping cream). Add the remaining ingredients and whip again until combined.
Divide the mousse between the 4 tart shells and pour in.
1 tbsp cranberries or raisins, chopped
2 tbsp slivered almonds, chopped
Sprinkle both the cranberries and almonds over the top of each tart. Freeze for 1 hour, or until required, then serve. If they have been in the freezer overnight then allow 15mins of resting time on the bench before serving for the mousse to soften.