Raspberries Mousse Tart | No Talking Recipe

Описание: Today's dessert is a tart with fresh raspberries mousse. It's easy and requires few ingredients. The tart is perfect and tender and the mousse is very fresh and smooth. Decorate with bunch of fruits on top and...voilà...ready to impress anyone. Of course you can replace raspberries with any kind of summer fruits like strawberries, blueberries, apricots or peaches. Don't hesitate to give it a try!

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Below you have the list with ingredients and instructions to follow and to prepare this fresh raspberries mousse tart.

INGREDIENTS:

For tart:
• 125g butter
• 250g flour
• 30g sugar
• 1 egg
• 2 tbsp. cold water

For raspberries mousse
• 400g fresh/frozen raspberries
• 80g sugar
• 20g gelatine
• 100ml water
• 400ml whipping cream
• Optional fresh raspberries and mint leafs


INSTRUCTIONS:
1. Add all ingredients for shell tart in a food processor and mix them until the dough forms. If you don't have a food processor you can make the dough by hand. All ingredients must be very cold.
2. Wrap the dough in plastic foil then refrigerate for at least 30 minutes.
3. After 30 minutes remove the dough from fridge and start to roll it. I've used some baking paper and some cling film but can be well rolled on the floured surface.
4. Lay the dough in a tart pan. I had an 24cm ø tart pan. Make sure it is covered all the surface of the pan. Remove the edges. Place a piece of baking paper straight on the surface and put some baking beans or any kind of dried beans on (this will help the tart to overgrown.
5. Bake at 180°C for 25 minutes then remove the beans and let the tart shell to rest at room temperature while you will prepare the filling.
6. For mousse prepare the gelatin first. Add gelatin powder in cold water and let it swell for 10 minutes or while you prepare the raspberries.
7. Puree the raspberries with the vertical mixer. Sieve to remove the seeds.
8. Add sugar and place the puree on medium heat and boil for 5-7 minutes. Remove from the heat and add the gelatin in. Mix just to dissolve the gelatin then let the puree to cool until it gets room temperature.
9. In a large bowl whipp the heavy cream. Add raspberries puree over the whipped cream and gently incorporate everything.
10. Place the raspberries cream over the tart shell then refrigerate for 1-2 hours.
11. Decorate with fresh raspberries and mint leafs.

Enjoy!

Raspberries Mousse Tart | No Talking Recipe