These indulgent chocolate raspberry tarts are easy to make even if you are not too sure about making pastry. There's no rolling required, and the decadent chocolate mousse is made in the blender. Use a raspberry preserve (not jam) for a fresh, not too sweet compliment to the chocolate, and then top them off with a silky ganache!
Combine all the ingredients for the pastry (except the plant-based milk) in the food processor. Pulse until well blended, then drizzle in the plant-based milk. Keep pulsing until the dough comes together, scraping down the sides as necessary. Divide the dough into 6 even pieces. Press each piece evenly into the tartlet pans. Pierce the crust with a fork all over to help prevent puffing during baking. Freeze for 30 minutes, then bake for 12-14 minutes, or the pastry appears dry.
For the Chocolate Layer:
While the tart crusts bakes, melt 1/2 cup of vegan chocolate chips in a double boiler or in a small bowl in 30 bursts in the microwave. Stir well after each burst, and don't over heat or the chocolate will seize and become unusable. While the tarts are still warm, brush each one with a thin layer of the melted chocolate. Each tart should have about 1 tablespoon of the melted chocolate. Set aside to cool to room temperature, then move them to chill in the fridge until the chocolate has set, about 15 minutes.
For the Chocolate Mousse:
In the meantime, make the mousse. Again, you can do this in a double boiler, or in the microwave in 30 second bursts, stirring well each time you check it. Do not overheat or it will seize and become unusable.
Combine the drained tofu, maple syrup, and vanilla extract in a blender. Blend on high until smooth and silky. Add the melted chocolate and blend again until well combined, scraping down the sides as needed.
For the Ganache:
Heat the coconut milk in a small pot over low heat until steaming but not boiling. Stir in the chocolate, and whisk constantly until smooth and shiny. Remove from heat and set aside to come down to room temperature.
Spread one tablespoon of raspberry preserve evenly over the bottom of each tart.
Then spread 1/3 cup + 2 tablespoons of the chocolate mousse over the raspberry preserves. Chill the tarts in the fridge until the mousse has set, about 1-2 hours.
Spread 2 tablespoons of ganache over the mousse in each tart. Garnish with fresh raspberries, if desired. Store in fridge for up to 5 days.