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.
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!
Lots of love,