Strawberry Shortbread Tart with Chocolate Tofu Mousse

Happy summer lovelies! 

I’m super happy to announce that I’m finally back blogging, since I finally finished my third year of university and I’m back to having free time to enjoy in the kitchen. And also napping, because boy, have these past few days been  h e c t i c .

If you follow me on Instagram you know that I’ve spent pretty much the entire year saying that I was going to share some new recipes with you all, and sharing sneak peeks and the whole shebang. Did I do as I promised? Not at all.

(I’m sorry)

Life does this thing where it gets in the way and finding the time to get in the kitchen to try new recipes, shooting them and then writing entire posts was super difficult. Good thing is that I actually did super well at uni this year, so the effort paid off in the end! Now that I’m back to having free time, you bet that I’ll be sharing lots of new recipes + all those posts that I told you about, yet I never got to upload.

In addition to that, I thought I’d be nice to incorporate some other interests of mine in this blog, such as beauty and travelling, so keep your eyes peeled for that. I hope you all enjoy them!

Without further ado, let’s get into this post, shall we?

This tart is the perfect balance of decadent (smooth chocolate mousse anyone?) and wholesome, since the shortbread part is actually a spelt version with some seeds thrown in to get that extra fiber! Then, we have a very fresh topping, composed of nothing but juicy strawberries, adding a natural touch of sweetness. Could you ask for more?

The mousse part has to be my favourite though. It’s sweet, intense, creamy and smooth – you’d never guess it’s made from tofu! It’s actually pretty easy to whip up, and it makes a delicious frosting for all kind of cakes and bakes. And (I didn’t tell you but) it’s pretty flippin’ good eaten on its own with a spoon.

I personally gave up on the pretty factor of this particular tart and made an easy, rectangular version, which to be honest, it’s not the most appealing to look at, is it? However, feel free to take things up a notch and use the shortbread to make mini tarts if you have some molds you can use. Those would look super lovely!

Also, if you no longer have access to fresh strawberries, you can always go for any other fruit which tickles your pickle. I’m thinking that cherries would make a brilliant topping as well, don’t you?

I hope you guys enjoy this tart as much as I did!

Enjoy your summer!

Strawberry Shortbread Tart with Chocolate Tofu Mousse


  • For the crust:
  • 220 grams spelt flour
  • 50 grams almond flour
  • 20 grams ground flax seeds
  • 15 grams chia seeds
  • 180 grams coconut oil
  • 90 grams coconut sugar
  • -
  • For the mousse:
  • 300 grams silken tofu
  • 100 grams dark chocolate, melted
  • 15 grams cacao powder
  • 50 grams agave syrup
  • -
  • Extras:
  • 100 grams dark chocolate
  • Strawberries


  1. To make the crust, whisk together in a bowl flour, almond flour, sugar, chia and flax seeds.
  2. Add in coconut oil and stir with a wooden spoon until the dough is fully mixed and you can make a dough out of it. If it's too dry, add a bit of cold water (about 1 tablespoon) and if it's too liquid, add a bit of flour.
  3. The consistency should be right, but it depends on the temperature and conditions in your kitchen, so in some cases you will have to tweak it until you can form a ball.
  4. Let ball chill for 5-10 minutes.
  5. Place dough on top of some greased parchment paper and roll it into a rectangle. Alternatively, you can use mini pie molds instead.
  6. Bake at 200ºC (400F) for about 35-37 minutes, or until it's nice and golden.
  7. Let it cool before topping it with the mousse.
  8. Before you top the crust with the mousse, paint it with 100 grams of melted chocolate. This prevents the mousse from getting into the crust, making it all soggy.
  9. To make the mousse, melt chocolate and let it chill until it's at room temperature.
  10. Blend tofu with cocoa powder, agave syrup and the melted chocolate.
  11. Let it chill for 2-3 hours.
  12. Top the crust with the mousse and some fresh strawberries and enjoy!

Lots of love,

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