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 😉
Let’s get to it!
Vegan Strawberry and White Chocolate Mousse Tarts
- For the shells:
- 2 Cups All purpose flour
- 170 grams Cold Vegan Butter or vegan Margarine with a high fat content (needs to be solid when cold)
- 100 ml Vegan Whipping Cream (can use coconut cream if not available)
- 2 tbsp Granulated Sugar
- Pinch of Salt
- For the Mousse:
- Water from 1 can of Chickpeas
- 60 grams Granulated White Sugar
- 100 grams Vegan White Chocolate
- 200 ml Vegan Whipping Cream
- Strawberries for topping
- In a food processor combine flour, sugar, and salt. Pulse a few times.
- Cut the butter into squares (or separate by spoonfuls if it's not a stick) and add to the food processor. Pulse until combined with the flour. (Don't over process as the butter will melt).
- While processing add the cream slowly until completely combined. You should have a soft crumbly dough at this point.
- Transfer the dough to a flat surface and mount it together as much as possible. (this is very crumbly). Grab a small amount of dough and transfer to the tart molds. With your hands spread the dough on the molds and make sure all edges are covered. Add or remove dough accordingly so that the entire mold is covered.
- Using a fork, make little holes throughout the shells so that the dough doesn't puff up on the the oven.
- Place the shells in the freezer for 45 mins so they are chilled before baking.
- Place a thin layer of tin foil in the center of each tart and fill the center with rice so that the shells keep their shape when baking.
- Place the shells in a preheated oven (370 F) and bake for 12-15 mins or until golden.
- Take out from the oven and allow to cool completely before filling.
- To make the meringue, reduce the aquafaba (chickpea water) by a third on a medium heat and allow to cool completely.
- Place the reduced aquafaba on a standing mixer (you may use a hand mixer as well, it will just take a little longer). Mix on a high speed until the aquafaba is white and frothy. At this point, start gradually adding the sugar (about a tsp at a time) until it's completely combined. Keep beating until stiff peaks form.
- Whip the vegan whipping cream.
- Melt the white chocolate, and allow it to cool a little before incorporating. (you should be able to dip your finger in it and leave it there for a few secs). If the chocolate is too hot it will deflate the meringue.
- Once cool, incorporate 2 tbsp of the whipped cream and 2tbsp of the meringue into the melted chocolate and mix until well combined.
- With a spatula, slowly fold this mixture into the meringue until well combined. Fold in the whipped cream and place in the fridge to chill.
- Once everything is cold, fill the shells with the mousse, and top with strawberries. Serve chilled.
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 cake