Peanut Butter Mousse Tart
- For the Crust:
- Pretzels 2 cups (for 1 cup crushed)
- Vegan Butter 6 Tablespoons (84g)
- Light Brown Sugar ¼ cup (50g)
- Salt optional pinch- I did not use it since my pretzels were salted
- For the Mousse:
- Vegan Cream Cheese 1 package 8ounces (226g)
- Confectioner's Sugar 1½ cup (180g)
- Vanilla Extract 1 teaspoon
- Creamy Peanut Butter 1 cup (240g)
- Milk Alternative ½ cup (120ml)
- Coconut Fat Whipped Cream from 1 -15ounce can coconut milk
- First prepare the crust by crushing the pretzels in the food processor.
- Add brown sugar and melted vegan butter
- Press the mixture into a lightly greased tart pan with a removable bottom
- Bake for 20 minutes in a preheated 350°F oven then cool completely
- Meanwhile prepare the mousse by creaming the vegan cream cheese and the peanut butter smooth
- Add the sifted confectioners sugar and vanilla extract and cream smooth
- Slowly drizzle in the milk and then fold in the coconut whipped cream.
- To make coconut whipped cream, you will place the can of coconut milk in the refrigerator for half a day or overnight.
- This will separate the fat from the liquid
- Discard the liquid and then whip the remaining fat to medium firm peaks
Peanut Butter Mousse Tart must be kept refrigerated and will stay fresh for up to 1 week
For longer storage freeze wrapped well for up to 2 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/peanut-butter-mousse-tart/
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