Fermented Cherry Tart with Chocolate Mousse

Learn how to make delicious cheesecakes at home or work 

Livestream Class Recording



Alexandra Redmond
Alexandra Redmond
16. October, 2022.
Amazing experience day with Amy, she has great knowledge and experience and teaches with generosity, kindness and patience. I highly recommend this experience day. Thank you Amy.
Claire Clarke
Claire Clarke
27. September, 2022.
I've attended several of Amy's classes both in-person and online and I've thoroughly enjoyed the classes. Amy's recipes, attention to detail, and outstanding knowledge, teamed with the friendly and supportive atmosphere that she creates makes the experience absolutely brilliant. I very much recommend attending one of Amy's classes.
Ana Aleksejeva
Ana Aleksejeva
25. September, 2022.
I have attended two days Bonbons Intensive class which was an amazing experience! Amy is very knowledgeable, gave us so much information and tips on how to do shelling, capping, how to pair flavours, what to avoid when making bonbons, where to purchase ingredients and equipment and much more. I think this is a must to attend class for all the beginners and also for those who already have a bit of experience in making bonbons. I was very pleased with the result after the class, bonbons looked amazing and sooo delicious. Thank you Amy so much for these amazing two days!
steph buck
steph buck
13. July, 2022.
Amy was such a fun teacher, chef, personality! Being 💯 new to her innovative brilliance with chocolate and the general concept of how to create flavor layering😬, Amy skillfully created an exciting duo session that suited the skills of my vegan chef friend and myself. When you book a private or small group session, know that you should allot some time to explore the beautiful countryside before or after your session with Amy!
Amy Ell
Amy Ell
6. July, 2022.

 Learn How to Make Stunning Fermented Desserts

Impress your family and friends with delicious, probiotic dense cheesecakes that are
mostly raw, all vegan, gluten/wheat/dairy and refined sugar free.

Get your fill of probiotics while eating
a delicious, creamy tart

What you’ll learn …


The best vegan creams, in my opinion, are using fermented cashews. Fermenting makes the entire cream much lighter and more easy to digest. For this Fermented Cherry Cream, we’ll be using homemade cherry juice as the blending liquid for the cashews in order to boost the flavour from the very start! Once fermented, we’ll blend it up with a selection of ingredients to both boost the overall flavour and ensure it sets beautifully before pouring it into our prepared tart shell.

‘Baked’ Chocolate Crust 

This tart shell can either be made in the dehydrator or in the oven at lower temps. Either way you get that baked crust feel to your tart. What I love about this shell is that the base is whole grain buckwheat and I love using whole grains wherever possible.

Silky Chocolate Mousse

I love this chocolate mousse, both for it’s simplicity in making it and because it pipes like an absolute dream! We don’t use aqua faba, cashews or soy in this mousse. It goes so well with the chocolate shell and dark, sweet cherry cream. You’re gonna love this tart!

How Does It Work?

  • After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
  • At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).
  • You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
  • While I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
  • You’ll receive the class book and a recording of the session within 1-2 days of the livestream.
  • If you’ve purchased a class recording, it will be sent to you after you purchase along with the class booklet/recipes.
  • Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class.  You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace.  Of course, you have all recipes and a recording of the class to refer back to whenever you want.