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No-Bake Strawberry Raspberry Mousse Tart
Prep: 30 minutes
Cook: 0 minutes (plus 4 hours chilling)
Servings: 8 slices
A Cloud of Berry Bliss
When the weather warms up, the last thing you want is to turn on the oven. Enter this ethereal No-Bake Mousse Tart. Its foundation is a simple, buttery cookie crust, providing the perfect textural contrast to the incredibly light and creamy strawberry and raspberry mousse. It's elegant, refreshing, and surprisingly simple to assemble.
Materials
- For the Crust: 1 1/2 cups crushed digestive biscuits or graham crackers, 6 tbsp unsalted butter, melted
- For the Mousse: 1 cup fresh strawberries, 1 cup fresh raspberries, 1/2 cup granulated sugar, 1 packet (1/4 oz) unflavored gelatin, 1/4 cup cold water, 8 oz cream cheese, softened, 1 1/2 cups heavy whipping cream
Preparation
- In a bowl, mix the crushed cookies with the melted butter until it resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the freezer to set while you prepare the filling.
- In a blender, puree the strawberries and raspberries with the sugar until completely smooth. Strain through a fine-mesh sieve to remove seeds.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
- Gently heat 1/2 cup of the berry puree in a small saucepan (or microwave) until just warm, not hot. Whisk in the bloomed gelatin until it is completely dissolved. Stir this back into the remaining berry puree.
Cooking
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually pour in the berry-gelatin mixture and beat until well combined.
- In a separate, chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold about one-third of the whipped cream into the berry-cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined and no streaks remain.
- Pour the mousse into the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until the mousse is completely set.
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