Blend the plain biscuits until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – should have a sandlike texture
– Transfer to prepared tart tin and pat down evenly using the flat bottom surface of a glass
Step 2
For the chocolate layer, blend the cookies until fine crumb then dd the melted butter. Blend until it reaches a paste consistency.
Layer this ontop of the biscuit base, then top that with a layer of your raspberry jam
Step 3
Blend all the peanut butter mouse ingredients until fully combined and smooth. Dollop onto jam layer and spread evenly around tart, ensuring jam layer is covered.
Step 4
Set in the fridge for 24hrs or in the freezer for 1-2hrs
Once set decorate with raspberries, pomegranate and chopped hazelnuts.