Ingredients:
400g roll puff pastry, defrosted (ensure it is vegan)
250ml Orley Whip non-dairy cream
90ml aquafaba (brine from a can of chick peas)
2 x 100g slabs Albany dark chocolate (or any vegan dark chocolate - you may need to add some powdered sugar if you are using a very dark, bitter chocolate)
20g cocoa powder
400g fresh strawberries, sliced
1 tsp vanilla essence
Begin by melting your chocolate in a bowl over a pot of boiling water. I usually make a little tripod with three chopsticks to allow the steam to escape and avoid boiling over.
Preheat your oven to 180 degrees Celcius. Lay a sheet of baking paper on a large oven tray and roll the pastry out flat. Using a cookie cutter, cut the pastry into pretty shapes and remove the excess. I used a sweet blossom shape and got about 12 of them out of my roll of pastry.
Bake the pastry until it is well risen and golden, this should take about 15-20 minutes. Check on your chocolate, if it is completely melted, give it a stir to make sure it is smooth. Then remove it from the heat and allow to cool.
While the pastry is baking, whip the non-dairy cream and aquafaba with an electric beater in separate bowls until each is firm and peaky. Spoon about a quarter of the cream into a separate bowl for topping later.
Add the aquafaba to the cream and mix with the beater at a slow speed. Then, pour the chocolate in slowly while continuing to mix. Finally, add the vanilla essence and sift the cocoa powder into the mixture and beat slowly until it is all combined.
Remove the pastry from the oven and allow to cool before splitting the bases in half, as below.
Once the pastry is completely cool, spoon a thick layer of chocolate mousse onto each one. Arrange a few slices of strawberry on each tartlet and top with a dollop of cream.
This is possibly one of the most delicious vegan desserts I have ever had. What a wonderful end to the weekend!
Makes 24 tartlets. Share and enjoy!!!! xoxo
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