Chocolate Orange Cream Mousse Tart

This ‘Chocolate Orange Cream Tart’ is deliciously creamy and decadent, yet refined sugar-free, dairy-free, plant-based and full of good-for-you fats. It combines the perfect combination of Chocolate and Orange, and is delightful served with some dairy-free Cream for a Festive after dinner treat.

Chocolate Orange Cream Mousse Tart

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The Chocolate-Orange combination reminds me so much of the classic ‘Terrys Chocolate Orange’ which I used to and still do associate with Christmas because I remember only seeing them around the supermarkets at Christmas time when I was younger and shopping for my family. I particularly remember my Mumma loves this iconic Chocolate treat and she’s not the biggest fan of sweet things or Chocolate, however, I am so when I make Dessert, 80% of the time, it’s got to involve Chocolate and especially at this time of year when all flavour combinations go!

So, the question is, when you have 3 ripe avocados, what do you do with them?

  1. Make lots of Guacamole
  2. Make lots of Toast
  3. Make a Creamy Chocolate Mousse

Of course, the answer here is c), and what is better than a Chocolate Mousse? A Chocolate Orange Cream (Mousse) Tart, duhh!

Avocados and I, have a love hate relationship. I love them. Sometimes they hate me. Maybe I just haven’t got the knack of caring for them yet, or I just buy bad avocados. Hopefully it’s not just me who has this problem when you buy avocados, they’re either solid and inedible for weeks or they ripen far too quickly. Or is this just me?

So on the rare occasion, I may have an abundance of Avocados and I cut into them and they are perfectly ripe, my favourite thing to do with them is to pair them with Chocolate. When Avocado meets Cacoa, it creates the most dreamy creamy mixture of nutritious yumminess, and I barely feel guilty for indulging in such deliciousness!

There have been many occasions where I have a spare Avocado looking rather sorry for itself on my kitchen counter, which would usually mean adding it to my mini chopper/blender along with a few spoonful’s of Cacoa powder, a little maple syrup and a splash of milk to combine it into a creamy mixture which is like a smooth mousse once blended but once it is left overnight to set. The option of the coconut oil kicks in and creates a firm set creamy chocolate ‘mousse’ (which could definitely be left out to create a creamier less firm mixture). Although, like a mousse, I don’t feel like I want to call this particular recipe a ‘mousse’ as such though, as I’m missing those traditional air bubbles like a light fluffy mousse would create thanks to the use of eggs but this is cruelty-free and the closest I’ll be making for the time being.

Chocolate Orange Cream Mousse Tart

So this being said, if you have 3 ripe Avocados looking rather sorry for themselves on your kitchen counter, you have to up your game a little bit right. So here comes the ‘Chocolate Orange Cream (Mousse) Tart’, which takes the principles of my go-to creamy chocolate mixture but to a larger-next level scale. And I still cannot decide if I want this to be a Mousse Tart so I’m calling it a Cream (Mousse) Tart because it is 100% creamy and 80% Mousse-like, just not as light and fluffy in consistency as I remember before turning Vegan.

Now let’s get making this ‘Chocolate Orange Cream (Mousse) Tart’. Firstly, for the Tart base and outer casing, I used a store-bought pre-rolled Shortcrust Pastry which is rare for me and I would usually make a base like this which you could do but I wanted to experiment with Pastry and my OH liked the idea of a Chocolate Tart with this Shortcrust Pastry which can be bought packaged fresh or frozen (make sure it is Vegan friendly) for a super-convenient way of having Pastry without the stress of making it yourself.

Chocolate Orange Cream Mousse Tart

I used a Frozen Shortcrust Pastry which has to be fully thawed and left at room temperature to make it suitable for use. They usually come pre-rolled flat on parchment paper which means all you need to do is carefully remove it from the parchment paper and lay it over your lined tart dish, carefully press the pastry into the base and up the sides to create the Tart casing. Blind Bake the Tart in the oven for approximately 20 minutes and then remove the beans and bake for a further 5 minutes until golden and cooked through. Set aside to cool before filling.

Next, is the Chocolate Orange Cream (Mousse) part, and when I thought about making a Chocolate Tart, no thoughts came close to the combination of Chocolate and Orange; it really is a dream match and I do miss a Terry’s Chocolate Orange! So the filling is of course, Avocado and Coconut Milk (full-fat cream part) to give you the Creamy Mousse with the addition of Cacoa Powder and Sweetener to combat the bitterness plus the very important freshy-squeezed Orange and agar agar powder which is used to help set the filling. You can also opt for a little extra decadence with the addition of some melted non-dairy chocolate mixed into the whole filling (I didn’t but I’m sure it would benefit).

Pour the combined filling into the cooled Tart case and place in the fridge to set completely; I left mine overnight. Once the Tart filling is firm to touch, grate over some Orange peel and slice into individual portions; six or eight smaller portions. This ‘Chocolate Orange Cream (Mousse) Tart’ is best eaten straight away with some non-dairy cream, but it can be left in the fridge for a day or two.

This ‘Chocolate Orange Cream (Mousse) Tart’ is dairy-free, refined sugar-free, packed full of healthier good-for-you fats and for a slightly healthier Dessert, opt to make your own Base similar to this one.


If you love all things chocolate too, you might like to try:

Creamy Chocolate Mousse

Vegetarian Rocky Road

Nutella Filled Cupcakes

Fudgy Beetroot Brownies

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Chocolate Orange Mousse Tart
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Tart
Serves: Serves 6-8
  • 1 roll Vegan Shortcrust Pastry (I used Jus-Rol)
  • 3 ripe avocado’s
  • ½ cup cacoa powder
  • ½ cup maple syrup
  • Juice 1 large orange
  • 1 can full-fat coconut milk (the thick top part only)
  • 1 tsp agar agar powder
  • ¼ - ½ cup Vegan plain or milk chocolate or orange flavoured chocolate, melted and cooled (optional)
  • Few drops orange extract (optional)
  • Zest 1 orange, for decorating
  1. Make sure your pastry is at room temperature before using (it is recommended to keep at room temperature for an hour).
  2. Pre-heat the oven to 350F/180C/Gas Mark 4. Set aside a lightly greased (with dairy-free spread) tart tin or suitable circular dish.
  3. Firstly, start with the pastry – Jus-Rol pastry comes already rolled and lined on parchment paper so simply lay this flat on your surface, trim the edges to fit your dish and carefully place the pastry into the dish, press down into the corners and centre and leave half a centimetre overhang to allow for shrinkage whilst cooking. Remove excess pastry and set aside for another recipe.
  4. Line the pastry in the tart tin with baking parchment and fill with baking beans (or dried pulses – I used black beans). Bake for approx. 20 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool.
  5. Meanwhile, make the filling, by simply placing all the ingredients, except the zest, in a food processor and blend until smooth and creamy.
  6. Place the filling in the cooled pastry, and chill in the fridge for 4 hours minimum or overnight.
  7. Once chilled, remove from the fridge (the mousse filling should have set firm), and then grate over the orange zest. Slice into 6/8 portions and serve with Whipped Coconut Cream or Soya Cream.

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