Rainbow Nourishments

Berry and chocolate mousse tart

Jump to Recipe

Pecan chocolate brownie tart with a lining of raspberry chia jam filled with a smooth and light chocolate mousse topped with fresh berries. Are you drooling yet?

Inspired by my recent adventures berry-picking, I wanted to create a decadent dessert that would ‘wow’ the crowds.

I fed this tart to my partner’s non-vegan family and they loved it. My partner (who I call Mr Rainbow) said it’s his favourite dessert of mine that I’ve ever created! And it’s even got tofu in it (which he used to hate)! Am I winning or what?!

I looove making this tart because the ingredients are super accessible – basically just pantry ingredients, some tofu and berries. I got my ingredients from my local bulk foods health store Naked Foods. Getting ingredients from bulk foods stores is great for ‘one-off’ recipes like these so you don’t have any excess ingredients.

I made the tart when I first started my blog. You can have it ‘raw’, bake it or freeze it to create completely different textures. See here for a visual comparison. I love the tart raw as it just melts in your mouth!

It’s been super hot in Australia recently, so I think a frozen version of this tart would be just perfect as a midday treat *cough* lunch. Or if you’re in the Northern Hemisphere at the moment, bake the tart for an extra fudgy treat ;).

I also created a video of me making the tart as I think it’s easier to watch a video than to read ;):

Also, do you prefer raspberries or blueberries? I did a poll on my Instagram stories recently and I think 60% liked raspberries and 40% liked blueberries! Which team are you on? If the berries are fresh, I prefer raspberries but if it is frozen (from the supermarket), I prefer blueberries as raspberries are often too tart! For smoothies, I prefer blueberries – maybe it’s the purple? Haha. However, frozen raspberries are definitely better for making chia jam as lots of liquid comes out when it is defrosted.

Annnyway, I hope you enjoy the recipe!

If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!

This post was sponsored by Naked Foods. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.

Print Recipe
4.88 from 8 votes

Berry and chocolate mousse tart

Ingredients

Brownie chocolate base

  • 2 cups pecans
  • 1/4 cup nut butter or tahini, e.g. peanut butter
  • 12 pitted Medjool dates
  • Pinch Himalayan pink salt
  • 1/2 cup cocoa or raw cacao powder

Raspberry chia jam

  • 2/3 cups frozen raspberries, defrosted
  • 2 tablespoons chia seeds
  • Dash of sweetener or sugar, of choice

Chocolate mousse filling

  • 2 cups silken tofu
  • 1 cup chopped dairy-free chocolate
  • 1/2 cup canned coconut cream (see notes)
  • 1/2 cup sweetener or sugar, of choice
  • 1/2 - 3/4 cup cocoa or raw cacao powder, to taste
  • Dash of vanilla bean powder or extract

Decoration

  • 2 cups of berries
  • Handful of chopped pistachios
  • Whatever else you like!

Instructions

  • For the tart case, add the pecans to a food processor and process until it forms coarse crumbs.
  • Add the remaining base ingredients and process until it comes together and can be pinched. Press mixture into a lined tart tin (I used a 20cm wide and 4cm high tart tin. If you don't have one that deep, use a slightly bigger tart tin)
  • For the raspberry chia jam, add all ingredients to a small bowl and mash with the back of a fork until raspberries have broken down. Mix until combined then set aside.
  • For the filling, gently melt the chocolate in a small saucepan or a double boiler.
  • Add all filling ingredients to a food processor and process until as smooth as possible
  • Spread the chia jam along the bottom and sides of the tart case.
  • Pour the chocolate mousse over jam and smooth the top.
  • Decorate tart with berries and whatever else you might like
  • Set aside the tart in the fridge for 4 hours or until set

Notes

Make sure you get canned coconut cream which has no additives like guar gum. If you're in a warm location, put the can in the fridge for at least 4 hours and only use the thick layer of coconut cream which sits at the top of the can.

 

Reader Interactions

Comments

  1. Hello Anthea! That recipe looks amazing! And I love the photos! Thank you! Now I have a question about the crust… Does it make a difference if I use date paste instead of the whole dates? I guess the result would be the same, wouldn’t be? Thank you in advance! 🙂

    Reply

    • Hi Emmanuelle! Thank you soo much! Yes, feel free to use date paste rather than the dates. I don’t know the consistency of your paste, so maybe add the paste in small batches until the mixture is combined and can come together when pinched (see the video for what it should look like). I hope you enjoy making it 🙂

      Reply

  2. Hi Anthea:
    What a gorgeous looking dessert!! 😍 (To be honest, ALL of your pics look amazing!).
    What size tart pan do you recommend?

    Thank you for sharing your recipes!

    Peace & Happiness,
    Denise J.

    Reply

    • Hi Denise

      Oh thank you so much! My apologies, I realised I forgot to put the size tart pan in my recipe (I’ve updated it now). I used a 20cm wide and 4cm high tart tin. If you don’t have one that deep, I’m sure a slightly bigger tart tin will work too.

      Much love

      Anthea

      Reply

    • Thanks Paula and thanks for pointing out that I missed the coconut cream. The recipe has been updated 🙂

      Reply

  6. Hi Anthea! I love all your desserts! I’d love to make this dessert but my husband is allergic to coconut. Ugh! Can I substitute the coconut cream with something else?

    Reply

    • Hi Daise, aw thank you! Yes, you can sub the coconut cream for any nut butter! Almond butter or peanut butter would complement the tart perfectly 🙂

      Reply

  8. hi there!

    looks fantastic and on my second attempt for my son’s birthday ! i am wondering if it will keep well in the fridge overnight for a park picnic ? I am afraid it may get soggy!

    Reply

    • Thanks Celine! Yes, it will definitely keep well in the fridge overnight! I took this picture one day after I made it :). Enjoy!

      Reply

  9. Hi there!
    Another quick question ! Have you tried using silken tofu and cashews in the moose? I’m use to just using cashews but looking for more volume!

    Reply


  11. I made this for my family for Valentine’s Day today, and Oh My Goodness! It’s so luxurious and chocolate-y. Thank you for such a beautiful recipe!

    Reply

  12. Hi Anthea,
    This cake looks amazing and I really want to do it. Could you please suggest an alternative to coconut cream?
    Thank you very much
    Marica

    Reply

    • Hi Marica, thank you so much! You could substitute blended cashews with almond milk for the coconut cream :). I haven’t used this exact substitution, but use just enough almond milk so it is still very thick!

      Reply


  13. Hi, Can this be frozen? I would love to keep a slice for a friend. I love the recipe. I find I need to add a little more sweetness to both crust and mousse though. Then it’s awesome!!!

    Reply

    • Hi Andrea, yes it can! It can even be eaten frozen and it’s nice and fudgy :). I’m glad you were able to adjust the sweetness levels to your liking 🙂

      Reply

  14. So excited to try this for Mother’s Day! How long would this last wrapped and in the freezer? I’m hoping to make today (Tuesday) and serve Friday or Saturday!

    Reply

    • Ooh what a perfect treat for Mother’s day! Yes, the cake will last for a few months in the freezer so you’re definitely fine to make it now for the weekend 🙂

      Reply


  15. Hi Anthea,
    Thank you a lot for recipe ,everybody at home loved it and nobody got it it is vegan cake. It was my first time I used tofu cream in cake 🙂
    Love to look at your all cakes/food, thank you again for inspiration!

    With love,
    Rasa

    Reply

    • Hi Rasa! Thanks so much for your comment. It’s very cool that no one realised it was a vegan cake! I don’t often use tofu in my cakes but it pairs well with chocolate. Thanks so much for your kind words xo

      Reply


  16. Happy birthday to me! I made this for my own birthday as I thought hey, if it don’t work, it doesn’t matter!
    As a cake maker, I don’t often get a chance to try new recipes without the worry of them failing. It definitely did not fail… delicious and gorgeous!

    Reply

    • Ooh happy belated birthday Brooke! I hear you – I don’t often get the chance to try new recipes either! I’m soo glad that you enjoyed this, and what special treat for a special day xoxo

      Reply

  17. We made this cake two times in the course of two weeks. It is sooo delicious and so easy to make. It can be a bit too chocolaty though so beware. The first time we made it, we used agave and cashew butter. The crust turned out not too heavy and I could barely taste the cashew. The filling however was not sweet enough. The second time we followed the recipe to the T and it ended up being a bit too heavy and too chocolaty. Also the peanut butter was too overpowering. I think next time I make it I will use the cashew butter and maybe reduce the chocolate by a third. Will keep you posted how it turns out. Thanks for the amazing recipes!

    Reply

    • Hi Maria, glad to hear that you’ve enjoyed the recipe overall! And yes, it’s always important to adjust things to your tastes! I always try to develop recipes according to what I think people will like but it’s hard to know. Thank you!

      Reply

  18. I’m really looking forward to making this however when you mention sweetener of your choice would you recommend a dry or wet sweetener as it would change the consistency of the mousse?

    Reply

  19. Hi hi, is it possible to substitute coconut milk with something else?
    I get very bloated with coconut milk 🙁

    Reply

    • You can substitute the coconut cream with more silken tofu! Just add a little more chocolate so it still sets :).

      Reply


  21. Hi Anthea. Thank you so much for sharing such a great recipe. It’s extremely well thought out and a breeze to follow.

    What I really like about this recipe is the flexibility, and it serves as a beautiful base for lots of variations. I’ve now made this tart quite a few times, because I couldn’t help myself!

    – made a white chocolate mousse version (melt white chocolate, added maca powder and mahleb), and used kiwi, mandarin, pomegranate to top
    – made a berry mousse version using açaí powder
    – made an ultra dark chocolate version (topped with melted and flakes of dark chocolate)

    …and so on and so forth.

    Many thanks!

    Reply

    • Hi Jem! Thank you so much for taking the time to leave a thoughtful comment! I’m so glad you enjoyed this recipe and now I want to make a two toned triple chocolate mousse tart. Thank you!

      Reply


  22. Hi Anthea,

    So where I live , I don’t get silken tofu. The only tofu that is closest to silken tofu is Japanese tofu ( soft) . Can I use that ? Thanks

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *