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Recipes

Chestnut Mousse Tart

I’m actually not a big fan of autumn … Since I’m an early riser, the time in the year in which the sun rises before the alarm clock goes off, is very short. Once the sun rises when I am already at my work desk, summer is definitely over. People are nostalgic. Satisfied, but nostalgic. The omnipresent summery good mood is gone. Everything is quiet. Everyone is busy following his working routine. Regarding this, in my opinion we could skip one and a half months to already reach the romantic and festive pre-Christmas time…

But when it comes to food, autumns is the best time of the year! I love the hearty tastes of autumnal dishes and the magnificent edible plants that we can harvest locally in autumn. Numerous types of squashes, apples, pears, mushrooms, Brussels sprouts, cabbage, grapes, various nuts… and of course chestnuts. All these foods provided by nature in autumn are so delicious that they don’t even need to be seasoned or processed a lot.

They don’t need to, but they can! Chestnuts baked in the oven with a little salt are absolutely delicious. However, they still have a much greater potential. For example, there is chestnut flour made out of raw chestnuts. Chestnut flour is gluten-free. Since it is slightly sweet in taste, it is ideal for the preparation of desserts.

I have recently discovered the wonderful combination of chestnut and cocoa. This combination makes the basis of the tart I show you today. By using chestnut flour, which is very finely ground, the tart filling is fantastically creamy. The flavorful crust contains among others walnuts that are currently falling straight from the trees in Switzerland. If you like the taste of chestnuts and want to make yourself a big (I was about to write “small”, but that would be an understatement) pleasure in the middle of the quiet autumn life, you have to try the recipe.

First, you need to blend or chop 10 dates, the oats, the walnuts, the coconut oil, 1 tbsp cocoa powder, a pinch of salt and 3 tbsp water.

Knead the resulting mixture into a dough. Cover a round cake tin of 22 cm in diameter with baking parchment and grease the edges with some oil. Spread the dough on the bottom of the cake tin and bake it for approximately 15 minutes at 180C/156F.

What is agar-agar?

Agar-agar is the powder of dried red algae. In Japan it has been used for the preparation of desserts for a long time. Today it is especially known as a vegetarian/vegan alternative to gelatine, which is made from animal bones. With only a little bit of agar-agar you can easily turn liquids into solids. You just need to add it to the liquid, boil it and let it simmer for a few minutes. As soon as your mixture has cooled, it will be solid.

And this is how chestnut flour looks like. Blend it with the rest of the dates, 500 ml almond milk or cereal milk, 1 tbsp cocoa powder, 1 tsp vanilla and 2 tsp Agar-Agar.

Boil the resulting mixture and let it simmer with continuous stirring for at least 3 minutes.

Now you can spread the filling over the crust. Let it cool down before you take the tart out of the cake tin.

CHESTNUT MOUSSE TART

plant-based (vegan), lactose-free, soy-free, wholegrain, sugar-free

12 servings

Preparation time:

Level of difficulty: easy

Ingredients:

  • 15 dates 
  • 60 g/2.1 oz oats 
  • 40 g/1.4 oz walnuts 
  • 1 tbsp coconut oil 
  • 2 tbsp cocoa powder 
  • 2 tsp agar-agar (you can read what this is if you scroll up)
  • 50 g/1.8 oz chestnut flour
  • 500 ml plant milk (e.g. almond milk, oat milk, rice milk)
  • 1 tsp vanilla

Directions: 

Blend or chop 10 dates, the oats, the walnuts, the coconut oil, 1 tbsp cocoa powder, a pinch of salt and 3 tbsp water. Knead the resulting mixture into a dough. Cover a round cake tin of 22 cm in diameter with baking parchment and grease the edges with some oil. Spread the dough on the bottom of the cake tin and bake it for approximately 15 minutes at 180C/156F. Mix the remaining ingredients and blend them well before boiling them in a small pot. Let this simmer for at least three minutes. Then, spread the resulting filling on the top of the crust. Let it cool down before you take the tart out of the cake tin.

Here you can get the recipe as a PDF for free:

Download the PDF Recipe

When are you going to treat yourself to some delicious fall moments with this tart?

Kind regards,
Lisa

P.S. We would be glad if you share the recipe on social media in case you like it.

Where should we send the recipe?



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