Chocolate Cream Tarts
Short crust pastry tarts with a creamy vegan chocolate mousse filling
Ingredients
- 2-3 shortcrust pastry tarts- vegan
Filling:
- 250 g frozen mixed berries
- 2 tbsp liquid sweetener of choice
Chocolate Cream Filling:
- 150 g vegan chocolate- can use milk or dark
- 2 tbsp cocoa powder- can adjust this to taste
- 1-2 tbsp liquid sweetener of choice
- 110 ml vegan pouring cream
Instructions
- Start by making the berry jam filling. Add the berries to a saucepan and gently heat until the juices start to break down. Stir through the sweetener and simmer for 10 minutes, then remove from the heat.
- For the chocolate filling, gently melt the chocolate in bain-marie until liquid. Whisk this into the cream to fully incorporate. This should quickly begin to thicken. Then add in your cocoa powder and sweetener- adjust these to taste depending on how rich you'd like the chocolate flavour!
- To assemble, spoon a little of the jam mixture into each of the pastry cases then pop these into the fridge for 10 minutes.
- Transfer the chocolate filling into a piping bag fitted with a star tip nozzle. Pipe a swirl onto each of the tarts. Place these into the fridge for 2 hours to set, then decorate with toppings of choice.