TOFU CHOCO MOUSSE & CARAMELISED ORANGE TART

When life throws curve balls, throw back a slice of this heaven and that’ll sort it!

then sit back and put things in perspective, because there’s really nothing more important than happy bellies and full hearts #fact 

So, here’s an easy pick-me-up that’ll remind you what’s good! 

FOR THE PASTRY

• Blend together with fingers the following:
• 1 & 3/4 cup of all purpose flour,
• 1tbsp sugar,
• 1/2 teaspoon salt and then
• crumble in cold vegan butter -about 3/4 cup, until the mixture is crumbly and roughly sticking together.
• Add 4tbsp of cold water, drizzle it in slowly and gently mix with fork, until it’s all absorbed.
• Then flour your surface,
• break apart your dough into 4 pieces,
• flatten each of them once, then scrape them all together into 1 ball - don’t’ knead it too much or it will become hard when cooked.
• Wrap in airtight seal, stick in the fridge.  

FOR THE MOUSSE:

• Get 250g of our the'artyvegan tofu & crumble into a blender,
• add 2 Tbsp of demerara sugar,
• then add orange flavouring - I like to use orange juice, but you can use an orange essence too (to taste)
• begin to blitz and then melt one 100g block of vegan chocolate (by placing in a pot sitting over boiling water),
• add 3 tbsp of melted coconut oil to the chocolate and once all is melted and stirred - pour into blender and blitz.
• Remove from blender and keep in fridge.

By now the pastry will be ready (45mins in fridge should suffice) roll out dough of floured surface, pop in the tray of choice. Prick the bottom and sides with a fork (you can leave to cool down again in fridge at this point for another 30mins for best results) or - if your oven is warmed up & set to gas mark 4, and you can then bake till it goes golden. 

Once it’s baked - take out and allow to cool fully on a rack.

FOR THE CARAMELISED ORANGES:

• Slice and gently melt some vegan butter in a pan,
• add a touch of cinnamon powder and
• 2 tbsp of brown sugar, allow to make a thick sauce.
• Place oranges in pan, and let it go brown.
• Press down the oranges to allow more juice and sugar to help the process- turn over slices and do the same on the other side!
• Then set aside to cool. 

Finally, pipe your mousse on to pastry, decorate & serve!