Raspberry white chocolate mousse tarts! Fancy little dessert or snack tarts that are vegan, raw, gluten free and can easily be made nut free!
The tart case is rich and coconuty and perfectly complements a smooth white chocolate mousse. The sweetness of the tart is balanced out with deliciate fresh raspberries and slightly tart raspberry chia jam! Basically, heaven in a few mouthfuls.
I’ve made tart cases with participants of my raw food workshops and they can be a hit and miss. The trick is to make them not too thin (they’ll fall apart) and not too thick (because you’ll want some of the yummy filling)! Raw tart cases are normally thicker than your pastry tart cases and are best around 5mm thick.
I love the white chocolate mousse in the tarts – I ended up eating a lot of out the saucepan so I adjusted the recipe accordingly ;). It’s really important to fully mix/blend the cacao butter with the tofu otherwise your mousse will be granulated and not so smooth.
Also, the fresh raspberries in this are so pretty aren’t they?! I definitely prefer using fresh raspberries as they have a more delicate taste and not as sour as frozen raspberries. However, the only exception is when I’m making chai jam where it’s easier to use frozen raspberries. The frozen berries will leak juice when defrosted which is then combined with chia seeds!
I hope you enjoy this 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!
Raspberry white chocolate mousse tarts
- 1 1/2 cup dessicated coconut
- 1/2 cup pistachios
- 1 cup dates, soaked in water for 2 hours then drained
White chocolate mousse
- 1/2 cup cacao butter, roughly chopped
- 1/2 cup (150g) silken firm tofu
- 1/4 cup any light-coloured sweetener, such as rice malt syrup or maple syrup
Raspberry Chia jam
- 1/4 cup frozen raspberries, defrosted
- 1-2 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- 1 1/2 tbsp chia seeds
- Fresh raspberries
- Chopped pistachios
- For the tart case, add the coconut and pistachios to a food processor and process until small crumbs. Add the drained dates and process until all ingredients come together.
- Line some tart tins with baking paper or brush with oil of choice. Firmly press the tart mixture against the bottom and sides of the tart tins to form cases. All sides of the tart cases should be at least 50mm thick otherwise they will fall apart.
- In a small saucepan, gently melt the cacao butter then remove from heat. Add the tofu and rice malt syrup to the saucepan and blend with a whizz stick until fully combined (make sure the oils have emulsified with the tofu).
- Pour white chocolate mixture into tart cases and set aside in the fridge.
- Meanwhile, make the raspberry chia jam by adding all ingredients to a small bowl and mashing with the back of a fork. Set aside to thicken.
- When the tart filling has set (30-60 minutes), remove from the fridge and decorate with chia jam, fresh raspberries and pistachios as desired.
- Enjoy immediately or store in fridge for up to 5 days in an airtight container