Chocolate mousse mini cookie tarts Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

Cookie tarts:

• 330 g all-purpose flour "La Merveilleuse"
• 3,5 ml (3/4 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 220 g (1 cup) margarine, melted*
• 95 g (1/2 cup) brown sugar
• 120 g (1/2 cup) cane sugar
• 2 large eggs (110 g)
• 5 ml (1 tsp) vanilla

Chocolate mousse :

• 20 g (1/4 cup) cocoa
• 35 g (1/3 cup) maple flakes
• 50 g dark chocolate 70 %, in pieces
• 30 ml (2 tbsp) maple syrup
• 30 ml (2 tbsp) d'huile d'olive douce
• 1 pack (340 gr) tofu, firm and fine-textured **
• 7,5 ml (1 1/2 tsp) vanilla

Whipped cream:

• 240 g (1 cup) dairy-free whipping cream ***
• 45 ml (3 tbsp) cane sugar
• 5 ml (1 tsp) vanilla

16 raspberries
Chocolate bar for decoration

PREPARATION

Cookie tart dough:

1. In a bowl, combine flour, baking soda, and salt. Set aside.
2. In another bowl, beat together the melted margarine, brown sugar and sugar with an electric mixer. Add the eggs and vanilla and beat again for 1 minute.
3. Add the dry mixture to the liquids, stirring with the electric mixer on low speed.
4. Cover the dough and refrigerate for a minimum of 1 hour 30 minutes.

Chocolate mousse:

1. Put together, in the upper part of a bain-marie, the cocoa, maple flakes, dark chocolate, maple syrup, and the olive oil. Melt gently and remove from the heat as soon as the chocolate is melted. It's normal that a few pieces of the maple flakes remain unmelted.
2. Pour the tofu, vanilla, and melted chocolate mixture into the blender.
3. Blend well until the texture is smooth.
4. Keep refrigerated until ready to assemble.

Whipped cream:

1. Beat cream, sugar, and vanilla together until stiff peaks form.
2. Refrigerate until ready to assemble.

Cooking the cookie tarts:

1. Preheat oven to 180 °C (350 °F).
2. Grease a muffin pan with margarine (16 sections).
3. Divide the dough into the 16 sections of the pan.
4. Using your fingers, press the dough inside the mold to form little cups.
5. Bake for 10 minutes.
   Remove from the oven, but leave oven on.
   Immediately press the dough against the sides of each mold with the back of a spoon to form a cup.
6. Return to oven for 5 minutes. Then, using a spoon, press the dough into the molds once more; the dough will gently retain its shape.
7. Cook for another 5 minutes and press again for the last time.
8. Let cool 5 minutes in the mold.
9. Using a butter knife, gently unmold each cup and place on a wire rack.
10. Place a raspberry in each mold.
11. Using a pastry bag, surround each raspberry with mousse.
12. Now cover the mousse with whipped cream, still using a pastry bag.
13. With a vegetable peeler, grate a chocolate bar to make chocolate shavings and sprinkle them over the whipped cream.