For the cutest last minute dessert
Black Forest Tarts are mini cookie cups filled with Silda’s Cherry Pie Jam *sponsored post
If you are looking for refined sugar free options for your baking and snacking Silda’s Jam is the way to go!
Refined sugar free Jam made from Hudson Valley New York fruits and berries with real maple syrup instead of refined sugar!
Be sure to check them out @SildasJams.com for a really unique gift option or to make your baking life so much sweeter!
Typically when eating jam, we expect a mouthful of sugar with some sort of hidden berry
However I was really impressed with the taste of this jam compared to that sugar shock we usually expect!
Silda’s Jams are pure fruit with a subtle back note of maple syrup
I love that this jam is not that thick sugary stuff or corn syrup pastry filling that we normally see!
Paired up with my chocolate mousse recipe and sugar free cookie cups it’s absolutely Delicious!
Notes for Success:
While this entire recipe is not sugar free, I did try to healthy up the individual recipes slightly
By using monk fruit sugar in the cookie recipe although the original recipe is listed below with light brown and granulated sugars.
To sub in monk fruit sugar be sure to use a 1:1 baking blend for the 1 cup total listed in the recipe
For more about Sugar Free Baking Click here!
As I mentioned in the video I did not add the agar to my chocolate mousse recipe as I often do
Agar will set the mousse more firm and it acts very quickly so keep that in mind if you do add it.
Definitely add the agar though, if you plan to serve these on a buffet where they will sit out for several hours or if they have to travel.
You will need a 24 cavity mini muffin tin for this project
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE TARTS!
Black Forest Tarts
Be sure to have your cans of coconut milk refrigerated overnight or just use your favorite vegan whipping cream in the total amount of 1 fully whipped cup
Ingredients
For the Cookie Cups:
- ½ cup Vegan Butter ½ 113g
- ½ cup Granulated Sugar 100g
- ½ cup Light Brown Sugar 100g
- ½ teaspoon Salt 3g
- 2½ Tbs Aquafaba 38ml
- 2 teaspoons Vanilla Extract 10ml
- 1¾ cup All Purpose Flour 217g
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
For the Chocolate Mousse:
- 8 ounces Vegan Chocolate 226g
- 4 Tbs Brewed Coffee 60ml
- 2 teaspoon Vanilla Extract 10ml
- 4 Tbs Liquid Aquafaba 60ml
- 2 Tbs Granulated Sugar 28g
- ¼ teaspoon Cream of Tartar
- 15 ounces Full Fat Canned Coconut Milk
Instructions
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First make the cookie cups by creaming the slightly softened vegan butter with both sugars & the salt in the bowl of your electric mixer with the paddle attachment. Cream for 3 minutes on medium speed or until light & fluffy
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Add the aquafaba slowly while mixing on low speed until incorporated
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Stop the mixer and scrape the bottom & sides of the bowl then add the vanilla extract & mix on high speed for 20 seconds to emulsify
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Sift together the flour, baking powder & baking soda then add all at once to the creamed mixture. Mix just until it comes together
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Preheat the oven to 350°F
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Scoop the dough into your lightly greased mini muffin tin with a #100 scoop & bake for approximately 12-15 minutes or when they are nice and golden brown
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They will have a slight indent already, but it is best to take a teaspoon measure while still hot & press gently to make a larger cavity to fill with the mousse & cherry
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Cool completely then add a heaping teaspoon of Silda’s Cherry Pie Jam to the bottom of each cup
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Next for the chocolate mousse melt the vegan chocolate in a large mixing bowl & add the hot brewed coffee & vanilla extract ~ whisk smooth
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If you are using agar you will need 1/4 teaspoon added to the hot coffee and brought to a boil, but do not add that to the melted chocolate until you have your coconut whipped cream & aquafaba ready since the mousse will set almost instantly as soon as you add the coconut whipped cream & aquafaba
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Whip the aquafaba with an electric mixer & the balloon whip attachment along with the cream of tartar until you have medium to firm peaks.
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Slowly add the granulated sugar & whip to thick glossy firm peaks
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Remove the can of coconut milk from the refrigerator & skim off the fat that is on the top, be careful not to get any of the liquid coconut water into the fat.
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Give the coconut fat a light hand whisk in a small bowl to loosen it up then fold that into the chocolate mixture
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Next fold in the whipped aquafaba *since I did not use agar in this recipe I had to wait for the mousse to thicken before piping into the cups
Notes
By using monk fruit sugar in the cookie recipe although the original recipe is listed below with light brown and granulated sugars.
To sub in monk fruit sugar be sure to use a 1:1 baking blend for the 1 cup total listed in the recipe
For more about Sugar Free Baking Click here!
As I mentioned in the video I did not add the agar to my chocolate mousse recipe as I often do
Agar will set the mousse more firm and it acts very quickly so keep that in mind if you do add it.
Definitely add the agar though, if you plan to serve these on a buffet where they will sit out for several hours or if they have to travel.
You will need a 24 cavity mini muffin tin for this project
Storage Black Forest Tarts can be left out at room temperature during serving for up to 3 hours. Store in the refrigerator for up to 4 days wrapped loosely Freeze wrapped well for up to 1 month
