Raspberry Mousse Tart
- Yield: 10 servings
You can find almond meal from Bob’s Red Mill in the grains aisle of the supermarket.
Ingredients
- 2 1/2cups almond meal
- 3/4cup granulated sugar
- 1/2teaspoon vanilla extract
- 1/4teaspoon almond extract
- 2 egg yolks
- 4cups fresh raspberries, rinsed and drained, divided
- 1/2cup cup powdered sugar, divided
- 1cup heavy cream
Instructions
- Preheat oven to 350F.
- Combine almond meal, granulated sugar, vanilla and almond extract in the bowl of a food processor. Process until combined. Add egg yolks, one at a time, and process until a smooth dough forms. Press mixture into the bottom of a 9-inch tart pan with a removable bottom. Bake 10 to 12 minutes, until slightly golden-brown. Cool.
- Combine 2 cups berries and ¼ cup powdered sugar in the bowl of a food processor. Process until puréed. Press through a sieve to remove seeds.
- Whip cream in a large mixing bowl until thickened and firm. Beat in remaining ¼ cup powdered sugar. Fold berry mixture thoroughly into whipped cream mixture. Spoon into tart shell. Top with remaining 2 cups berries. Dust with powdered sugar if desired.
Recipe by David Feder.
Nutritional Info *per serving
- Calories 350
- Fat 24g
- Cholesterol 75mg
- Sodium 20mg
- Carbohydrate 33g
- Fiber 3g
- Protein 7g