Layered tartlets with camelina crust, chocolate mousse & cheesecake

Preparation: 1h20 | Cooking: 1h50 | Servings: 6 servings

Ingredients:

Crust

1 cup (250 ml) oats

3/4 cup (190 ml) plain camelina seeds Signé Caméline

2 tbsp. tbsp (30 ml) ground cinnamon

1 C. teaspoon (5 ml) salt

3 tbsp. tablespoons (45 ml) of vegetable milk of your choice

2 tbsp. tablespoon (30 ml) of virgin camelina oil Signé Caméline

Cheesecake

1 brick of cream cheese (250 g)

1/3 cup (85 ml) sugar

1/3 cup (85 ml) sour cream

1 egg

1 egg yolk

3 tbsp (45 ml) flour

2 tbsp (30 ml) vanilla extract

Chocolate mousse

1 bar (48 g) milk chocolate with camelina oil Signé Caméline

About 2 cups (473 ml) 35% whipping cream

1/2 cup (125 ml) sugar

1 teaspoon (5 ml) vanilla extract

Preparation:

1. In a bowl, mix all the crust ingredients.
2. Generously butter the inside walls of a mold. Lightly press the crust ingredients into the bottom of the 20 cm (8 in) springform pan.
3. Bake for approximately 12 minutes. Let cool completely.
4. Wrap the base and exterior sides of the pan tightly with aluminum foil, allowing it to extend to the top. Double the foil.
5. Reduce oven temperature to 325°F (170°C).
6. In a food processor, for the cheesecake, combine the sugar and flour. Add the rest of the ingredients and mix until the mixture is just smooth and combined. Pour over crust.
7. Place the cake on the baked crust.
8. Bake for about 1 hour 50 minutes or until a thermometer inserted in the center of the cake reads 150°F (65°C).
9. In a bain-marie, melt the chocolate bar. Leave to cool.
10. Whip the cream with the sugar and vanilla in a bowl until stiff peaks form.
11. Add the milk chocolate to the mousse and mix gently.
12. Place in the freezer for 1 hour.