Heart-Themed Strawberry, Prickly Pear & Black Cacao Tart

Ingredients

For the Black Cacao Base:

• 120g Organic Labs Black Cacao Powder
• 80g all-purpose flour (or almond flour for a gluten-free option)
• 80g unsalted butter (melted)
• 50g powdered sugar
• 1-2 tbsp milk (optional, for binding if needed)

For the Strawberry & Prickly Pear Mousse:

• 300g fresh or frozen strawberries
• 1 tbsp Organic Labs Prickly Pear Powder
• 2 tbsp sugar (adjust to taste)
• 2 tsp lemon juice
• 2 tsp unflavored gelatin (or agar-agar for vegetarian option)
• 2 tbsp water (to dissolve gelatin)
• 200ml heavy cream (chilled)
• 50g powdered sugar

For the Topping:

• 150g fresh strawberries (sliced thinly for decoration)
• 50g fresh blueberries
• 1 tsp Organic Labs Prickly Pear Powder
• 50ml strawberry puree (optional, for glaze)
• 1 tsp gelatin (optional, to stabilize glaze)

Instructions

1. Prepare the Black Cacao Base:

   • In a mixing bowl, combine black cacao powder, all-purpose flour (or almond flour), and powdered sugar.
   • Add the melted butter and mix until the texture resembles wet sand. If the mixture is too crumbly, add 1-2 tbsp milk to bind it.
   • Press the mixture evenly into the base and sides of a square tart pan with a removable bottom.
   • Chill in the refrigerator for 30 minutes to firm up.
   • Pre-bake the base in a preheated oven at 180°C (350°F) for 8-10 minutes, then let it cool completely before adding the mousse.

2. Make the Strawberry & Prickly Pear Mousse:

   • Blend the strawberries into a smooth puree.
   • Add sugar, lemon juice, and prickly pear powder to the puree. Heat gently in a saucepan until the sugar dissolves. Remove from heat.
   • Dissolve gelatin in 2 tbsp water. Let it bloom for 5 minutes, then gently heat until fully melted. Stir the gelatin into the strawberry-prickly pear mixture and let it cool to room temperature.
   • Whip the chilled heavy cream with powdered sugar until soft peaks form.
   • Fold the cooled strawberry-prickly pear puree into the whipped cream until fully incorporated.

3. Assemble the Tart:

   • Pour the mousse over the cooled black cacao base. Smooth the surface with a spatula.
   • Refrigerate for at least 4-6 hours, or overnight, until the mousse is firm.

4. Prepare the Topping:

   • Slice fresh strawberries and arrange them in a heart-shaped pattern on the mousse. Add blueberries for contrast.
   • (Optional) To make a glaze, mix prickly pear powder with strawberry puree and dissolve gelatin. Brush it over the topping for a glossy finish.

5. Serve:

   • Carefully remove the tart from the pan.
   • Slice and serve chilled.