Fine s'mores tart made with a cookie base, melt-in-your-mouth vegan chocolate filling and a meringue topping of aquafaba. Perfect for those who want to make an impression at the next party. Quickly made and incredibly delicious!
FOR THE CAKE BASE Place oatmeal cookies in a blender and blend until a coarse flour is formed. It can be a little crumbly and not too fine. Pour in margarine and pulse again until well combined.
220 g Oatmeal cookies, 60 g Margarine
Press the mixture into the tart pan and smooth it with the palms of your hands.
Place in the freezer.
FOR THE CHOCOLATE MOUSSE melt the vegan chocolate and carefully stir in the coconut milk.
300 g dark vegan chocolate, 400 ml Canned coconut milk
Take the tart base out of the freezer and pour the chocolate-coconut milk mixture directly into it.
Place in the refrigerator and allow to set for at least 4 hours.
About 30 minutes before serving, make a portion of false beaten egg whites (or aquafaba). Carefully add the powdered sugar and, at the very end, the xanthan gum. The aquafaba should be firm enough to form peaks.
1 Portion Aquafaba, ½ tbspn Xanthan Gum, 44 g Powdered sugar
Pour into a piping nozzle and decorate tart with it as you like.
Turn on flambé burner and use it to gently brown the surface.
Use carefully, the fambé burner is very hot!
Cut into pieces and and enjoy!
Remaining pieces (WITHOUT AQUAFABA TOPPING) store in an airtight container in the refrigerator for up to 5 days.