Dark Chocolate Tart
“This is such an easy recipe. Just 4 ingredients and no baking!”
Prep time - 20 minutes
Cook time - 0 minutes
Difficulty - Easy
Serves/makes - 4 small tarts or 1 medium size tart
Ingredients
40g chocolate (I use 85% cocoa chocolate)
70g biscuits/cookies (I used gluten free ginger biscuits)
80g chocolate
120ml Aquafaba
Pinch cream of tartar or arrowroot (this is optional)
80g raspberries (frozen or fresh)
Equipment
4 small tart tins or 1 medium sized tart tin
Bowl for melting chocolate
Pan for melting chocolate
Rolling pin
Large bowl (not glass)
Electric whisk
Large mixing spoon
Method
Melt 40g chocolate in a bowl in a pan of water.
Crush the biscuits in a large bowl using the end of a rolling pin.
Pour the chocolate into the biscuit crumb and mix well.
Out this into the tart tins and flatten with a fork.
Melt the 80g chocolate.
Whilst that is melting put the aquafaba in a high sided bowl with a pinch of cream of tartar.
Use an electric whisk to whisk to the stiff peak stage (you can tell it is at this stage when you remove the whisk and the peaks form stay up).
Gently fold the melted chocolate into the aquafaba.
Add spoonfuls of the mousse to the tart tins but be sure to leave enough space for the raspberries.
Any remaining mousse can simply be put into a cup or glass and chilled to eat later.
Top the tarts with raspberries, chill for 1-2 hours before serving.
Notes
You can make the tart more or less sweet by using different types of chocolate. Chocolate with a higher cocoa percentage will be more bitter than chocolate with a low cocoa percentage.