Layered Tarts with Camelina Seed Crust, Chocolate Mousse & Cheesecake

[crust]

1 cup (250 ml) of oats

3/4 cup (190 ml) of raw camelina seeds Signé caméline

2 tbsp. (30 ml) of ground cinnamon

1 tsp. (5 ml) of salt

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

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

[cheesecake]

1 brick (250 g) of cream cheese

1/3 cup (85 g) of sugar

1/3 cup (85 g) of sour cream

1 egg

1 egg yolk

3 tbsp. (45 ml) of flour

2 tbsp. (30 ml) vanilla extract

[Chocolate Mousse]

1 bar (48 g) of camelina oil milk chocolate Signé caméline

Approximately 2 cups (473 ml) of 35% whipping cream

1/2 cup (125 ml) of sugar

1 tsp. (5 ml) of vanilla extract

1. In a bowl, combine all the crust ingredients.
2. Generously butter the inside sides of the pan. Press the crust ingredients lightly into the bottom of a 20 cm (8 inch) springform pan.
3. Bake for about 12 minutes. Cool down completly.
4. Wrap the base and outer sides of the mold with aluminum foil, letting it hang upwards. Add a second coat of aluminum paper.
5. Reduce oven temperature to 325 °F (170 °C).
6. In a food processor, for the cheesecake, combine the sugar and flour. Add the remaining ingredients and stir until the mixture is smooth. Pour over the crust.
7. Place the cake on the cooked crust.
8. Bake for about 1 hour and 50 minutes or until a thermometer inserted in the centre of the cake reads 150 °F (65 °C).
9. In a double boiler, melt the chocolate bar. Let cool down.
10. Whisk cream with sugar and vanilla in a bowl until peaks form.
11. Add the milk chocolate to the mousse and mix gently.
12. Place in the freezer for 1 hour.