Vegan Gingerbread Chocolate Mousse Tart

This Gingerbread Chocolate Mousse Tart with a spelt gingerbread crust is the holiday dessert you didn’t know you needed until now.

Made with clean plant-based ingredients like our Sprouted Spelt Flour and warm spices- this vegan dessert will steal the show at any holiday gathering. Whether you plan on sharing slices with friends and family or keeping it all to yourself, this recipe is one to save for every holiday.

Ingredients

For the Spelt Sweet Shortcrust
55g One Degree Organics Sprouted Spelt Flour
120g All-purpose flour
55g almond flour
25g powdered sugar
113g plant-based butter (cubed and chilled)
25g cold water
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg & clove

For the Gingerbread Chocolate Mousse Filling 
425g silken tofu
100g semi-sweet/dark chocolate
1 tbsp coconut oil
4 tbsp maple syrup
2 tsp cinnamon
2 tsp grated fresh ginger
Splash of vanilla

Directions

Method for Spelt Sweet Shortcrust (Pâte Sucrée)

In a large bowl, whisk together all the dry ingredients.

Add cold butter, and work/rub into dry ingredients with your hands until it becomes a breadcrumb texture. Add in cold water slowly, gently working it until the dough comes together into a ball. On a lightly floured surface, roll out the dough into an 11” circle (about 1” larger than the tart pan). Transfer rolled out pastry into the tart pan, tightly pressing it against the bottom and side of the pan.

Use a knife to trim off excess around the top. Can use any excess dough to even out spots or patch up. Chill in fridge for a minimum 30mins, while preheating oven to 350^o . Dock the chilled dough evenly with a fork. Line the inside of the tart shell with a scrunched-up parchment paper, then fill with rice/tart weights. Bake for ~15mins, until the edges of the tart start to look golden.

Remove the weights and paper, and continue to bake for 10mins until crust is evenly golden. Remove tart from oven and let cool before filling.

Method for the Chocolate Gingerbread Mousse Filling

Remove tofu from the package, discard the water, and let sit for about 1hr before using to allow for some of the excess water to drain and for the tofu to come to room temp. Melt the chocolate with the coconut oil in the microwave for about 30s. Continue in 10s increments until just melted. Add all the ingredients into a blender/food processor and blend. Scrap down sides and blend until well combined.

Method for the Chocolate Gingerbread Tart 

With the cooled tart shell, brush the base with some melted coconut oil.Pour the filling into the tart shell. Top with seasonal fruits like fresh figs, roasted pears, pomegranate and quinoa cacao granola. Chill in the fridge for ~2hrs until set. Best served immediately from fridge.

Enjoy!