Vegan Tiramisu Tart

Tart Crust

Add flour, icing sugar and salt to a large mixing bowl. Whisk to combine.

Using a pastry cutter or a knife, cut the coconut oil. into the flour mixture until the mixture resembles wet sand

Add ice water, 1 tbsp at a time, and mix with a spatula until it forms a coherent dough

Roll out the dough to fit a 6" tart pan. Cool the tart dough in the freezer and preheat the oven to 400F.

Blind bake the tart crust for 20 minutes with weight, and then 15 minutes without weight.

Let the tart cool. In the meantime, prepare the coffee-chocolate filling.

Coffee-Chocolate Filling

Heat the almond milk and coffee in a saucepan until it starts to smoke. Set aside.

In a double boiler, heat together the dark chocolate and coconut oil until melted. Pour in the coffee-milk mixture and mix

Pour the mixture into the tart base. Use a spatula to smooth and distribute the filling evenly

Put the tart into the freezer to chill for 30 minutes. In the meantime, prepare the vegan cheese filling.

Vegan Cheese Mousse

Leave the brie on the kitchen counter for 30 minutes to let it come to room temperature a bit. This will help whipping the cheese easier.

Using an electric beater, whip the cheese, icing sugar and vanilla extract until smooth.

Optional step: pass the cheese through a sieve to enhance the silkiness of the cheese

Whip the whipping cream until firm peak. Fold whipped cream into the cheese mixture.

If you want to pipe the cheese mousse, pour the mousse into a piping bag. Chill the mousse-filled piping bag for about 15-20 minutes before decorating the chilled tart to your liking. Alternatively, you can pour the mousse onto the tart and spread it with an offset spatula.

Chill the tart in the fridge for about 30 minutes for the cheese mousse to firm up.

Dust it with cocoa powder and enjoy!