Vegan Strawberry Mousse Tarts
These vegan strawberry mousse tarts are airy, light and full of strawberry flavour! Made with fabulous aquafaba for a real mousse texture with loads of air bubbles, fresh strawberries and a simple two-ingredient crust, this vegan tart is the perfect spring dessert!
Prep Time1 hr
Total Time1 hr
- 250 grams (9 oz) fresh strawberries - $0.90
- 2 tablespoons sugar - $0.04
- A pinch of salt - $0.01
- 90 grams (3 oz) digestive biscuits - $0.26
- 135 grams (4.8 oz) pitted dates - $0.45
- 2 tablespoons coconut cream from a chilled can of coconut milk - $0.13
- 3 tablespoons chilled aquafaba – free from a can of chickpeas, freeze it each time you open a can to use it when you need it
- ¾ teaspoon agar agar powder - $0.57
- Optional toppings: coconut whipped cream sliced strawberries, mint, chocolate drizzle, lemon zest
Chop the strawberries and put them in a bowl with the sugar and salt. Leave for about 30 minutes to release their juices.
Meanwhile blitz the digestive biscuits and dates together into a crumb using a food processor. The mix should stick together when you squeeze it. Press it into your tart pans. I used three 11 cm (4.3 inches) pans and I lightly greased them with oil just to be sure.
Once your strawberries have released a lot of juice, strain it into a small pot. I used a cheesecloth and squeezed out all the juice possible from the strawberries. Simmer the juice over medium heat until reduced by half. Meanwhile, transfer the squeezed strawberries to a food processor and blitz into a puree.
Remove the pot from the heat and add the strawberry puree and coconut cream. Set aside while you whip the aquafaba.
Use electric beaters or the whisk attachment of an immersion blender to whip the aquafaba into firm peaks like egg whites. It takes 4 – 5 minutes to reach the firm peak stage.
Return the pot to medium heat and when the strawberry mix is warmed through whisk in the agar agar. Continue whisking as it simmers until it thickens and looks like melted jelly. This takes just a minute or two.
Transfer to a bowl and gently fold in the aquafaba one tablespoon at a time. Try to maintain as much air as possible in the mix. Pour into your tart pans and put them in the fridge to solidify. For tarts this size it takes just 10 – 15 minutes to set through.
Gently remove them from their pans and decorate as you like. You can also make these a day ahead and keep them in their pans and covered in cling film until you’re ready to serve.
Calories: 344kcal | Carbohydrates: 71g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Sodium: 145mg | Potassium: 495mg | Fiber: 6g | Sugar: 49g | Vitamin C: 59.7% | Calcium: 3.8% | Iron: 11.9%