If you have ever lived in the Middle East, you know that Ramadan is absolutely incomplete without Vimto. This sweet, berry drink has taken over the hearts and tables of Arabs for decades now.
It’s basically the Arabic equivalent of Rooh Afza (my Indians and Pakistanis know what I’m talking about). If you visit anyone’s house for Iftar in the Middle East, you can guarantee that you will be drinking a glass full of icy Vimto. The sugary drink is the perfect way to quench your thirst after a day of fasting.
Growing up in the Middle East, I always thought that Vimto belongs to the Arabs, and was most definitely developed by the Arabs. But fun fact! Vimto actually comes from the UK.
Is your mind as boggled as mine was when I found this out? 🤯
So yes, Vimto was actually found in the UK. You know I love going into the depths of the ingredients that I use, so let’s have a look at Vimto’s history and origin story.
History of Vimto
So yes, to all of our surprise, Vimto was actually founded in the UK by John Noel Nichols in 1908 and was initially sold as a herbal tonic. Eventually, Vimto grew in popularity and spread across the world.
Vimto made its way to the Gulf when an employee of a firm named Aujan & Brothers introduced this sweet drink to his bosses who fell in love with it. The drink had already caught popularity in India, which is where this employee had tried it himself.
His bosses loved the drink so much that they decided to join hands with John Noel Nichols and started selling it in the Middle East, starting with Bahrain, Kuwait, Kingdom of Saudi Arabia, Iraq, United Arab Emirates, Oman, Jordan, Egypt, and the Levant.
The drink became so popular that they decided to start producing it in the Middle East with a production plant in Dammam, Saudi Arabia.
When bringing the drink to the Middle East, John Noel Nichols and the Aujan brothers really wanted to stay true to the spirit of the region, which is why they decided to add dates into the Middle Eastern version of Vimto. Did you know that? I did not!
This also added to the drink becoming a Ramadan favorite, as dates are the main part of any iftar table.
Fun fact: There is an actual Vimto monument in the University of Manchester to celebrate the drink’s origins. I studied at the university for a year which is how I found out that Vimto was actually founded in the UK!
I had so much fun finding out about the history of Vimto, it’s quite interesting! Here’s a little more about their history, if you’re weird like me and like reading about these things 😜
Okay, now that our history lesson on Vimto is over, let’s move on to the dessert.
For my Ramadan series, I really wanted to make desserts with quintessential Ramadan ingredients. Things that instantly remind people of Ramadan. Being born and bought up in the Middle East, it would be a crime for me not to include Vimto in that list 😂. I knew that I HAVE to make something out of Vimto, it’s basically the most important part of Ramadan for people here.
I knew using Vimto on its own would make the dessert sickly sweet and I had to pair it with something else. Given its heavy berry notes, I wanted to make something that would compliment this flavor. And it suddenly just clicked me – it had to be chocolate.
The love affair of chocolate and berries is not a new one. They have always been known as one of the best, most intense flavor combinations in the dessert world. Every kind of berry works well with chocolate, so I knew that pairing chocolate with Vimto would give me something spectacular. And boy, was I right.
I also wanted to make a dessert that’s simple to create (because I know no one wants to spend hours in the kitchen in Ramadan), but always leaves an impression. So I decided to go with a chocolate tart with chocolate and Vimto mousse and Vimto caramel.
Chocolate Tart Base
The chocolate tart shell is thin and crisp and gives the perfect amount of texture that complements the soft mousse and caramel beautifully. I’ve learned this recipe from Matt Adlard, and it’s absolutely amazing. So easy and works so well! No credits to me here, it’s all him! I will share the recipe here but also link it to his original from TikTok.
I made my tart base using a 7.5-inch perforated ring. I like using tart rings much better than a tart pan. They’re easier to use and the holes in the perforated rings help the tart bake more evenly.
Here’s the one I used. If you don’t have a tart ring, you can use a regular tart pan
Chocolate and Vimto Mousse
The chocolate and Vimto mousse marries the two flavors beautifully in a soft, delicious dessert that will leave you wanting more and more. The subtle hint of Vimto elevates the chocolate to another level and really balances the flavors perfectly. I love how the softness of the mousse tastes with the tart base.
Vimto Caramel
Now when I first thought of making a Vimto caramel, I was totally unsure if it was actually going to work out. It was a total experiment, but it turned out so well, I was mind blown 🤯. It’s sweet like caramel, yet gave a berry-filled Vimto kick that is out of this world. And it’s so easy to make, it’s literally made with a total of 4 ingredients like a classic caramel, you just replace the sugar with Vimto syrup. It’s definitely become one of my absolute favorite recipes I have developed. The caramel adds a punch of Vimto flavor and pairs perfectly with the smooth flavors of the mousse.
All together, these three components make for a sophisticated, intense, and delicious dessert that is also easy to make. Can’t ask for anything better!
I really think this is one of the best recipes I have created in my life. 😍
Okay, enough talking. Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups, however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
Vimto & Chocolate Mousse Tart With Vimto Caramel
Equipment
- Tart pan or tart ring. I used a 7.5-inch tart ring, linked above.
- Stand mixer with paddle attachment or electric mixer
- Hand whisk
- Silicone spatula
- Hand blender (optional, but recommended)
Ingredients
Tart Base
- 100 gms unsalted butter (cold)
- 70 gms icing sugar
- 25 gms cocoa powder
- 50 gms egg yolks
- 175 gms all-purpose flour
Vimto Caramel
- 120 ml Vimto syrup
- 80 ml liquid whipping cream
- 12 gms unsalted butter
Vimto and Chocolate Mousse
- 3 gms gelatin powder
- 30 ml ice-cold water
- 105 gms milk chocolate
- 105 ml milk
- 30 ml Vimto syrup
- 150 ml liquid whipping cream
Topping
- Whipped cream (optional)
- Chocolate shards (optional)
Instructions
Tart Base (Recipe by Matt Adlard)
- In a bowl with a stand or electric mixer, add the cold butter (100 gms) and sift the icing sugar (70 gms) and cocoa powder (25 gms) over it. Beat this mixture at medium-high speed until you have a thick, creamy paste.
- Next, add the egg yolks (50 gms) into the butter mix and beat for 2-3 more minutes, until it’s well combined.
- Finally, add the flour (175 gms) into the mix and beat on low speed until it’s all combined and forms a soft dough. Make sure not to overmix at this stage or your tart base will shrink while baking. Beat until the flour is just combined into the butter mix.
- Transfer the dough to a baking paper sheet and roll it out as thinly as possible. Place another baking sheet on top to make it easier to roll and stop the dough from sticking on the rolling pin.
- Freeze the rolled dough sheet for 30 minutes, then line your baking tray of choice with the dough. Make sure to work quickly as the dough softens very fast. If the dough becomes too soft, you can pop it back in the freezer for 5 minutes.
- Once the baking tray is lined, refrigerate it for 20 minutes and trim any extra dough from the top of the tray before baking.
- Preheat the oven to 175 degree Celsius and bake the tart for 20-22 minutes.
- Let the tart base cool before before assembling the pastry.
Vimto Caramel
- In a saucepan, pour the Vimto syrup (120 ml) and bring it to boil on medium-high heat. Then, reduce the heat to low and let it simmer for 10-15 minutes until the syrup has reduced and thickened.
- While the syrup is thickening, heat the liquid whipping cream (80 ml) in another saucepan (or microwave) until it’s warm. Once the Vimto syrup has thickened, pour the warm whipping cream and mix with a spatula until well combined.
- Let the mixture simmer on low heat for 2-3 minutes, then take it off the heat and immediately add the cold butter (15 gms) and whisk until the butter is melted and well incorporated into the caramel.
- Let the caramel cool until it thickens.
Vimto & Chocolate Mousse
- Start making the mousse only after your tart base and caramel are ready to use as you have to pour the mousse into the tart pan as soon as you make it, before it sets.
- Begin by blooming the gelatin powder. How to bloom gelatin: Sprinkle the gelatin powder (3 gms) into 30 ml of ice-cold water*. Mix the water instantly and let it set in the fridge for at least 10 minutes.
- In a heat-proof bowl, add the chocolate chips (105 gms).
- In a saucepan, add the milk (105 gms) and Vimto syrup (30 ml) and bring it to a boil.
- Pour the hot milk over the chocolate chips and let it sit for a minute until the chocolate is melted. Then combine them using a hand whisk until the chocolate is completely incorporated into the milk.
- While the chocolate mix is still hot, add the bloomed gelatin and whisk it until it’s melted and combined into the mixture. Make sure that the mixture is still hot when you add in the gelatin, or it will not incorporate properly. Blend the mixture with a hand blender to emulsify it properly. You can also do this with a hand whisk if you don’t have a hand blender, but the mixture will not mix as well. Set it aside and let it cool to room temperature.
- Meanwhile, whisk the liquid whipping cream (150 ml) in a bowl to semi-stiff peaks*.
- Once the chocolate mix has cooled to room temperature, pour it into the whipped cream while gently folding it in. Make sure to do this process slowly to retain the airiness of the whipped cream. You want the mousse to be as light and airy as possible.
- Keep folding until no streaks of chocolate are left and everything is well incorporated. Your mousse is ready to go.
Assembly
- In your cooled tart pan, pour the thickened Vimto caramel and let it set in the fridge for 15-20 minutes, until it forms a firm layer. This is done so that the mousse and caramel don’t mix with each other and remain as two distinct layers.
- Once the caramel has firmed, pour the chocolate and Vimto mousse on top and spread it evenly across the tart. Make sure to fill the tart base to the top with the mousse.
- To finish, you can pipe the tart with some extra whipped cream and chocolate shards, although that’s only for decoration and is totally optional.
- Let the tart chill for 1-2 hours, until the mousse is completely set, before serving.
Notes
Variation
You can also make this recipe without a tart base, although it won’t be the same without the crisp texture of it. However, the mousse and caramel can be set in any bowl or dish. Make sure to add something for the crunch element, like crushed chocolate biscuits, granola, etc.Storage
This tart is best eaten fresh but can be stored in the refrigerator in an airtight container for 2 days.Make ahead
You can make and freeze the tart dough a week in advance. Just thaw the dough before you want to roll it out and bake the tart. The caramel can also be made 1-2 days in advance. Make sure to store it in the refrigerator in an airtight container.Tips and tricks
- Ice-cold water for gelatin: make sure you always use ice-cold water for gelatin because it only blooms in cold water. Using warm or room temperature water will not bloom your gelatin, and gelatin does not work until it’s bloomed properly
- Semi-stiff peaks: These terms are used to describe how much whipping is required for the cream. Semi-stiff peaks refer to a medium whipped cream, where when you pick your whisk up from the cream, it creates semi-stiff peaks
And that’s it! Trust me, this is one of those recipes that will blow away. You will be absolutely surprised by how well chocolate and Vimto works together. I wish I had discovered this flavor combination before!
If you want your guests to love you this Ramadan, make this recipe 😏. If you do, don’t forget to let me know how you liked it in the comments below!
And of course, share it with me on Instagram using #ministryofpastry!
I hope you’re enjoying the Ramadan series, let me know what you want to see next!
Until next time,
Ayesha
