Berry Mousse Tart Recipe
A Sweet and cold berry mousse tart recipe, Served topped with fresh whipped cream.
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
4 Tablespoons cold water
1 Tablespoon water
1 teaspoon unflavored gelatin
2 cups raspberries
1 Tablespoon granulated sugar
6 ounces white chocolate, finely chopped
1 cup heavy whipping cream
1 cup heavy cream
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
4 teaspoons butter, melted
For the pastry crust, Combine the flour, salt, and sugar in a large bowl and stir briefly.
Using a pastry blender, cut the butter into the dry ingredients until mixture resembles pea sized crumbs.
Add in 4 tablespoons of the ice water and mix just until the dough comes together.
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out dough on a well floured surface to a 10 inch circle, gently move the crust to a pie plate.
Line the pastry with parchment paper; fill with pie weights or dried beans.
Bake 15 minutes.
Remove the parchment paper and weights, and continue to bake just until the pastry turns a light golden color 5-10 minutes.
For the mosse, Pour water into a small bowl. Sprinkle gelatin over top and set aside for 5 minutes.
Puree raspberries in a food processor.
Pour puree into a fine mesh strainer set over a bowl. Press on the solids to get as much juice out of the puree as possible. Discard solids.
Pour raspberry juice into a small saucepan. Add sugar. Bring to a boil over medium heat.
Continue to boil, stirring often until the juice reduces to 1/2 cup, about 5 minutes.
Remove from heat and add the gelatin. Stir until the gelatin is dissolved.
Put chopped white chocolate into a large bowl. Pour hot juice over chocolate. Allow to sit for 3 minutes. Stir until melted and smooth.
Using an electric mixer, beat cream until soft peaks form.
Whisk 1/3 of the whipped cream into the white chocolate mixture. Gently fold in the remaining whipped cream until light and fluffy.
Pour into the crust. Refrigerate for at least 3 hours.
Just before serving, whip the cream and sugar until stiff peaks form. Spoon for topping to serve.
Alternatly, you can make a graham crumb crust.
To make this crust, combine graham crumbs, butter and sugar.
Press mmixture into the bottom and up sides of your pie plate.
Cover with plastic wrap and refridgerate 15 minutes or until ready to fill with mousse.