Starting this post has been a little of a challenge. Being indecisive about what to write about, jittery from sitting beside someone whose identity you want to confirm in a cafe during lunch hour, as well as distracted by a chai latte from said cafe contributes towards an unholy amalgam of emotions. And not to mention frustrated that the A key on my keyboard wouldn't work right (though its about time, since I a-aaaaaaaaaalways keep punching it). AAAAAAAAAlways. (ha! serves you right, A key)
*the following recounts a true, albeit dramatized experience I had on 06.09.16.
Should I? Should I not?
Hands perched on the keyboard, attention split between fluttery hands, foam on chai latte, and conversation between her and her dining partner. Oh, and also attempting to resuscitate the A key by way of frantic jabbing.
The key wasn't working, the words weren't flowing. Fluttering increased in tempo. Calm yourself. Inhale. Exhale. Inhale.
Sneak a sideway glance. She's talking to her dining companion. I shan't intrude.
Inhale. Don't forget to exhale.
Continue to focus on this post - yes, you can and will do it.
And, oh, he's off - here's my opportunity, quick! I turn to my left.
"Hey, are you..."
That's the bit for my experience, and now, here's the part where I describe the recipe to you in excruciating detail, ooh-ing and aah-ing over every oat grain and berry.
I do not like making tarts. Absolutely and utterly. Its a pain having to chill, fold, refold and then roll out the dough, especially in this weather, and a perpetually full fridge. Spare me the pain, please.
But really, it ain't that hard. Especially with the crumb kind, where you blend your ingredients into a dry, crumbly mixture and press them into a tin to bake. No more steps. Zilch, nada, nope. And even better, this dough is pretty versatile. It works as a crumble as well (which I happen to love). And, even simpler, all you have to do is spread it out on a baking sheet.
The mousse, similarly, is the epitome of lazy-bakes (or should I say, no-bakes). Blending together tofu, peanut butter, honey and cornstarch is way easier (and low cost) than doing so with cashew cream. Adding jam takes it to the next level - peanut butter and jelly works. Always. Just swirl in blobs of jam in your mousse with a toothpick (as shown above) and you're good to go.
Have I convinced you? I hope so. Enjoy.
Cacao tarts /crumble with Peanut Butter Mousse
total time taken 6 hrs 20 mins / prep time: 20 mins / resting time: 6 hrs
makes 6 3" tarts or 6 small bowls of crumble
Thanks to Superlife Co for the cacao powder. You ladies are the sweetest.
To be continued.