Raspberry Mousse Tart
Raspberry Mousse Tart is a delightful dessert that combines a buttery shortbread crust with a light and airy raspberry mousse. This elegant tart bursts with flavor, making it perfect for celebrations or simply brightening up your day. With its stunning appearance and creamy texture, this dish not only tastes amazing but also makes for a beautiful centerpiece on any table. Easy to prepare and customizable, the Raspberry Mousse Tart is sure to impress your family and friends.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup shortbread cookies (crushed)
- 4 tbsp unsalted butter (melted)
- 2 cups fresh raspberries
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tsp gelatin powder
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine crushed shortbread cookies with melted butter until crumbly. Press mixture firmly into a tart pan’s bottom and sides.
- Bake the crust for 10-12 minutes or until lightly golden. Let it cool completely.
- Blend fresh raspberries in a food processor until smooth, then strain through a fine-mesh sieve to remove seeds.
- In a bowl, whip heavy cream until soft peaks form. Mix gelatin with water to bloom, then incorporate into warm raspberry puree.
- Gently fold whipped cream into raspberry mixture until combined but airy. Pour over cooled crust.
- Refrigerate for at least four hours or overnight until set.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Feel free to substitute fresh raspberries with frozen ones; just thaw them before use. For a gluten-free option, use almond flour or gluten-free cookie crumbs for the crust. Add lemon zest to the mousse for an extra zing.