Vegan White Chocolate Mousse Tarts With Strawberries
This summery vegan dessert is made with aquafaba mousse

I’ve been waiting for an opportunity to use the mini tart molds I bought a while back and finally, it came.

So as you know I started this blog not too long ago, I put my heart and soul into it because I love it!

I’ve been experimenting with aquafaba mousse for a while because I wanted to get the texture from the meringue with no after taste whatsoever. I finally got an awesome result, which paired with the mini tart shells and the strawberries make an exquisite little bite.

If you’ve never worked with aquafaba before, it’s the liquid you find in a can of chickpeas. When you whip it up in a stand mixer like you would egg whites, it forms stiff peaks, just like meringue! It takes a little longer, but trust me, it’s well worth the wait.

The recipe for the shells, by the way, makes about seven or eight individual tarts or one large tart shell (though the individual ones are much more fun to eat!). The small ones are perfect for parties!

Keep in mind that the mousse is very airy an fluffy, it doesn’t set, so make sure you don’t overfill as I did on a couple ones here šŸ˜‰

Let’s get to it!

Looking for more aquafaba recipes? Try this Fluffy Aquafaba Meringue Pie — a vegan version of a summer classic that’s perfect for backyard barbecues and picnics. Instead of dairy, this recipe uses coconut to create a refreshing lemon curd.

If you’re a beginner or love the simple things, then there’s no better place to start than with these Vegan Almond Aquafaba Meringue Cookies made by “Wicked Healthy” chefs Derek and Chad Sarno. They’re light, airy, and ridiculously easy to make, but sure to impress when other learn that they’re made from “bean juice.”

Or, if you’re looking to put your skills to the test you can go big with these Vegan Aquafaba Meringue French Macarons filled with an indulgent, dairy-free rasperry buttercream — perfect for challenging yourself and for serving with high tea.

This recipe was republished with permission from What about cakeĀ