Vegan Chocolate Mousse Tart with Candied Kumquats

Silky vegan chocolate mousse tart with a classic shortbread base and candied kumquats. Smooth, crunchy with a citrus flair and easy to make!

Have you had kumquats before?! I got these kumquats from my mum who has a friend with a huge kumquat tree! I had never used them so, to be safe, I paired them with a familiar and popular dessert, my vegan chocolate mousse pie tart with a few simple modifications.

How to use the kumquats

Kumquats are a small citrus fruit similar to a mandarin, orange or grapefruit. Unlike other citrus fruit, people often eat kumquats whole as most of the taste is in the skin! Many people use kumquats for making marmalade…. I assume because they aren’t always sweet so the sugar covers the tartness!

This batch of kumquats was too tart for my liking so I candied them. To do this, I thinly sliced the kumquats and cooked them in a simple sweetener solution. The solution is often made from sugar and water but I know lots of my readers prefer unrefined sweeteners so I candied the kumquats in a small amount of liquid sweetener and water.

You can also dehydrate kumquats to make really pretty cake decorations! However, I was short on time (and patience) so I went down the ‘candy’ path.

The vegan chocolate mousse tart

My original recipe for my chocolate mousse pie tart is primarily silken tofu. However, in this version, I replaced some of the silken tofu foundation with a creamy chocolate ganache. This still resulted in a silky smooth and heavenly filling!

Instead of a raw base, I made a classic shortcrust base using flour, sugar and oil. However, if you prefer a gluten-free unbaked base, feel free to use the crust in my original chocolate mousse pie tart recipe but double the quantity and omit the cacao powder.

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Print Recipe

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Prep Time30 mins

Cook Time10 mins

Course: Dessert

Servings: 8

Ingredients

Crust

• 3 cups (450g) plain or all-purpose flour
• 2/3 cup (160mL) light-tasting vegetable oil, such as sunflower, rapeseed or refined coconut
• 1/4 cup (40g) coconut sugar
• 1/4-1/2 cup (60-120mL) water, as needed

Filling

• 1 1/4 cup (~310g) silken tofu
• 3/4 cup (120g) coconut sugar, or sweetener of choice*
• 1/2 cup (120mL) canned coconut cream**
• 1/2 cup (~110mL) melted vegan chocolate

Candied kumquats

• 3 tbsp any light-coloured liquid sweetener, such as rice malt syrup or maple syrup
• Dash of water
• ~1 cup (225g) kumquats, thinly and evenly sliced

Instructions

• Preheat the oven to 180°C (350°F). Line the bottom of a 13x36 cm (5x14 inch) rectangular tart tin with a removable bottom.
• To make the crust: Add all ingredients to a food processor. Process for 1 minute or until the ingredients are combined. The mixture should stick together when pinched between two fingers. If the mixture is still a bit dry, add some extra water and process until the mixture can be pinched between two fingers.
• Firmly press the crust mixture along the bottom and sides of the tart tin. Bake for 15 minutes or until the surface is golden brown. Set aside to cool.
• To make the filling: Add all ingredients to the food processor. Process until the mixture is combined and very smooth and there should be no chunks of tofu or chocolate. Pour the mixture into the cooled tart case.
• Set aside the tart in the fridge for at least 4 hours or until set.
• To make the candied kumquats: Add the sweetener and water to a small saucepan over high heat. Bring the sweetener to a boil and add the kumquats. Quickly and gently toss the kumquats so they are all covered in the syrup. Reduce the heat to medium-low and allow the kumquats to cook for 5-10 minutes or until the syrup has reduced.
• Spread the warm kumquats in a single layer on a lined baking tray and allow them to cool.
• To assemble: When the kumquats have cooled, arrange them on the tart as desired. Serve the tart as desired.
• The tart can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

Notes

*A liquid sweetener may make the filling more runny so add a little more melted chocolate or cacao butter to make up for this.

** Get a brand of coconut cream which has no emulsifiers and only use the thick part of the cream which has floated to the top of the can.