Place all the dry ingredients (Plain Flour, Almond Meal, Cacao Powder, Icing Sugar and Salt) in the bowl of your food processor. Pulse a couple of times to mix them together. Add the soften Coconut Oil and pulse until you get a crumb-like consistency. Add the Soy Milk and keep blending until a uniform dough forms. (see note 1 if you dont have a food processor)
Transfer the pastry onto a lightly floured surface and assemble onto a ball. Cover with plastic wrap and gently press on the dough to flatten it. Place in the fridge for 30 minutes.
Preheat your oven on 180'C.Lightly cover your kitchen bench with flour, then roll the vegan chocolate pastry into a thin round. Don't worry if the pastry breaks a little bit, it will be easy to reattach it once in the tart tin.Place your pastry in a large tart tin with removable bottom (see note 2 for tin size). Prick the pastry with a fork, then blind bake for 15 to 20 minutes or until fully baked. Set aside to cool.
Quick Raspberry Jam
Place the frozen Raspberries, Brown Sugar and Cinnamon Powder in a small pot on medium heat and let it reduce for 15 to 20 minutes. Transfer into a jar or clean bowl and set aside to cool down completely.
Vegan Chocolate Mousse Filling
In a large pan, heat up the Soy Milk and Brown Sugar on medium heat. When warm, add the Dark Chocolate and gently whisk until all melted. Carefully bring to a boil and directly add the Agar Agar Powder. Vigorously whisk for a minute, then remove from the stove (don't stop whisking to avoid burning the milk and chocolate). Transfer into a large heat-proof bowl and set aside to cool down.
Pour the Aquafaba from a Chickpea Can into a large, clean bowl or the bowl of your mixer. Start whipping the liquid with either a hand mixer or your stand mixer. When the liquid starts to become foamy, add the Cream of Tartar. Keep whipping until you achieve stiff peaks.
Gently fold the whipped aquafaba in the chocolate mix in two or three times. It will look rather liquid but do not worry, it will set in the fridge.
To assemble the Raspberry Chocolate Tart
Pour half of the Vegan Chocolate Mousse in your pre-baked Chocolate Pastry Shell. Cover with a thin layer of Raspberry Mousse, then add the rest of the Chocolate Mousse. Gently Tap the tin on a hard surface to remove any large air bubble, then place in the fridge to set for at least 2 hours.
Making the Chocolate Decoration
Heat up the Milk. When warm, pour oven the Dark Chocolate and stir until melted. Transfer the ganache into a Squeeze Bottle or Piping Bag with a small round piping nozzle.
Cover a small baking tray with baking paper.Using the bottle or piping bag, create a round pattern by making circular movements. Make sure all the chocolate is connected so that it doesn't break. Place in the freezer for at least an hour, or until completely hard.
To finish the Tart
Carefully remove the Chocolate Ganache Decoration from the baking paper and place it on top of your Tart (see note 3). Optionally, finish with some chopped Raspberries, Puffed Quinoa and Puffed Rice.
If you do not have a food processor, this can all be done by hands, using a pastry cutter to cut in the coconut oil, or simply your fingers.
This recipe is enough for a large tart tin (11inch / 28 cm), or like I did for a medium size tin (8inch / 20cm) plus a small individual tin (3 inch / 8 cm).
You can transfer it as is or use a tart ring slightly smaller than the size of your tart (or large round cookie cutter) to create an even circle
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com