Peanut Butter And Chocolate Mousse Tart Recipe

How to make it

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• Directions
• 1. melt your bar of chocolate in a bain marie over a very slow flame
• 2. in the meantime blend the tofu with vegan cream cheese, sugar and vanilla extract
• 3. pour out 530g of this in another jug and add 250ml of smooth peanut butter
• 4. blend very well again until you have a silky smooth cream
• 5. add the melted chocolate to the original container and blend this as well
• 6. then make the crust by crushing biscuits in a bowl
• 7. add the margarine and then work with your hands to ensure the soya butter is completely incorporated
• 8. transfer in a pie dish (preferably one with a loose bottom) and mould it in with your fingers (mine is quite shallow so I have to take out some of the pb cream to allow room for the chocolate top, but if yours is deeper then you should be okay)
• 9. pour the peanut butter mix and smooth with a spatula
• 10. then do the same with the chocolate
• 11. bake in a preheated oven on gas mark 3/180 degrees Celcius for 30 mins
• 12. allow to cool and then place it in a fridge where you’ll keep it for a few hours before eating
• 13. before eating ensure it has been out of the fridge for at least half an hour as this will allow the cream to soften up