No-Bake Pomegranate Pecan Tofu Chocolate Mousse Tart
A smooth, rich blend of dark chocolate, tofu and pomegranate that is quick to whip up, easy on the eyes and positively sensual on the palate.
Course Dessert
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 1tart
Author I Sugar Coat It
Ingredients
Crust
200gOreo baking crumbs
44gpomegranate molasses or syrup
Filling
250gdark1 cup, I used Callebaut Dark Callets 70.4%, bittersweet chocolate
250gtofu1 cup, I used organic Silken tofu, you should be able to find this at your grocer
22gpomegranate molasses or syrup1 tablespoon
Toppings
53gPomegranate arils¼ cup
30gpecans¼ cup, chopped
3Oreo cookieshalved
Instructions
You will also need:
a tart pan - for best results, use a pan with a removable base. I used the Fat Daddio's Removable Bottom Tart Pan.
a tart tamper - a glass or cup will do.
Crust
Place the Oreo crumbs and molasses in a bowl and mix with a spoon or gloved hand until well combined.
Press firmly into the tart pan using a tart tamper, or the base of a clean glass or cup. Use your fingers to press into the sides of the pan.
Place in the refrigerator.
Filling
In a food processor, blend the tofu and pomegranate molasses until just combined. Set aside.
This will allow the tofu to take on the flavour of the pomegranate.
In the meantime, using a double boiler or a pot and bowl, melt the chocolate over simmering water. Remove from heat once fully melted and allow to cool for about a minute.
Pour into the tofu mixture and pulse in the food processor until smooth and fully incorporated.
Remove the crust from the fridge and pour the chocolate mousse into the crust.
Place in the fridge for 15 minutes to allow to set a little, before adding toppings.
Top with arils, chopped pecans and halved Oreo cookies. Return to the fridge and allow to set for a couple hours, or overnight.
To serve, lift the base out of the tart pan, cut and enjoy!