Pumpkin Mousse Tarts with Chocolate Shortbread Crust and Ganache Drizzle
Prep time
Cook time
Total time
These pumpkin mousse tarts make a beautiful dessert to serve to guests. However, if you’re feeling a bit less ambitious, both the chocolate shortbread dough and the mousse can be made separately (bake the dough as cookies)—and they taste great on their own, too.
Author: Ricki Heller
Serves: Makes 5-6 small tarts
Ingredients
Chocolate Shortbread Crust:
- ¼ cup (60 ml) coconut oil, solid at room temperature
- ¼ cup (40 g) brown rice flour
- ⅓ cup (55 g) sorghum flour
- 2 tablespoons (15 ml) cocoa powder
- 1 tablespoon (15 ml) coconut sugar
- ¼ teaspoon (1 ml) baking powder
- Pinch fine sea salt
- 2 tablespoons (30 ml) agave nectar or maple syrup
- 10-12 drops stevia liquid
Pumpkin Mousse Filling:
- ¼ cup (60 ml) cold plain or vanilla unsweetened milk alternative (such as rice milk)
- 2 tablespoons (30 ml) organic cornstarch or tapioca starch
- 1 can (400 ml) full fat coconut milk (I use Thai Kitchen)
- ¾ cup (180 ml) pumpkin puree (not pie filling)
- ⅓ cup (80 ml) agave nectar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- 2¼ teaspoons agar powder (see note below)
Chocolate Ganache:
- 1 ounce (35 g) unsweetened dairy-free chocolate, chopped
- 1 tablespoon (15 ml) agave nectar or maple syrup
Instructions
Chocolate Shortbread Crust:
- Preheat your oven to 350ºF (180C). Grease or line 5 individual tart tins with parchment paper. Place the tart tins on a cookie sheet.
- In the bowl of a food processor, combine the coconut oil, flours, cocoa, sugar, baking powder and salt until evenly mixed and the coconut oil has broken up completely. Add the agave and stevia and whir again until a dough is formed (it may be a bit soft; this is fine).
- Divide dough into 5 equal portions and press evenly into the tart tins. If necessary, wet your fingers to prevent sticking. Prick the bottom of each tart 2-3 times with a fork.
- Bake in your preheated oven until dry and beginning to brown on the edges, 20 to 25 minutes. Remove from the oven and cool completely.
Pumpkin Mousse Filling:
- In a medium pot, blend the milk alternative and starch until no lumps are visible. Add the pumpkin and whisk until smooth, then add remaining ingredients and whisk again.
- Cook over medium heat, stirring constantly, until the mixture begins to bubble; allow to bubble for 30 seconds.
- Remove from heat and cool to room temperature, stirring once after 5 minutes. Refrigerate until cold (the mixture will be solid).
- Break up the jelled mousse and place in a food processor, then process until smooth. Keep refrigerated until ready to serve.
Chocolate Ganache:
- Melt the chocolate and agave together in a small pot over lowest heat possible, stirring constantly, until melted.
To Assemble:
- Spoon or pipe the pumpkin mousse filling into the cool tart shells, then drizzle with the chocolate ganache.
- Store, covered, in the refrigerator, up to 3 days.
Notes
Agar: This is a vegan alternative to gelatin that is available in health food stores, Asian grocery stores, and online.
Timing: Note that the Prep Time does not including chilling of the filling.
Timing: Note that the Prep Time does not including chilling of the filling.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-pumpkin-mousse-tarts