Lemon Raspberry Mousse Tart
Lemon Raspberry Mousse Tart
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1 large egg yolk
- 2 tablespoons ice water, as needed
For the Lemon Mousse
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 1/2 cups heavy cream, very cold
For the Raspberry Coulis
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
For Garnish
- 1/2 cup fresh raspberries
- 1 tablespoon fresh mint leaves, chopped or whole, as desired
Instructions
- 1
Prepare the Tart Crust: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add the egg yolk and 2 tablespoons of ice water, mixing until the dough just comes together. If needed, add more ice water, 1 teaspoon at a time, until the dough forms a ball. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 2
Blind Bake the Crust: Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough evenly into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment paper and weights. Continue baking for another 3-5 minutes, or until the crust is lightly golden. Let cool completely on a wire rack.
⏱️ 18 min•🌡️ 375
- 3
Make the Lemon Curd Base: In a medium saucepan, whisk together the 1/2 cup fresh lemon juice, lemon zest, 3/4 cup granulated sugar, and 2 large eggs until well combined. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil. Remove from heat and stir in the 1/4 cup cold, cubed unsalted butter until melted and smooth. Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits. Set aside.
⏱️ 15 min
- 4
Bloom the Gelatin: In a small bowl, sprinkle the 1 teaspoon unflavored gelatin powder over the 2 tablespoons cold water. Let it sit for 5 minutes to bloom (soften).
⏱️ 5 min
- 5
Combine Curd and Gelatin: Gently heat the bloomed gelatin in a microwave for 10-15 seconds, or over a double boiler, until fully dissolved. Stir the dissolved gelatin into the warm lemon curd until thoroughly combined. Let the lemon curd mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
⏱️ 10 min
- 6
Whip the Heavy Cream: In a large, very cold bowl (preferably chilled beforehand), whip the 1 1/2 cups heavy cream with a stand mixer fitted with a whisk attachment or a hand mixer on medium-high speed until medium-soft peaks form. Be careful not to over-whip.
⏱️ 5 min
- 7
Fold the Mousse: Once the lemon curd mixture has cooled to room temperature, gently fold about one-third of the whipped cream into the lemon curd to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain and the mousse is light and airy. Be careful not to deflate the mousse.
⏱️ 5 min
- 8
Assemble and Chill the Tart: Pour the lemon mousse into the cooled tart shell, spreading it evenly with a spatula. Refrigerate the tart for at least 4 hours, or preferably overnight, until the mousse is fully set.
- 9
Make the Raspberry Coulis: In a small saucepan, combine the 1 cup fresh raspberries, 2 tablespoons granulated sugar, and 1 teaspoon fresh lemon juice. Cook over medium-low heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Press the coulis through a fine-mesh sieve to remove seeds, then let it cool completely.
⏱️ 10 min
- 10
Garnish and Serve: Once the tart is fully set, carefully remove it from the tart pan. Drizzle or spread the cooled raspberry coulis over the top of the tart. Arrange the 1/2 cup fresh raspberries and fresh mint leaves as desired for garnish. Slice and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Raspberry Mousse Tart
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1 large egg yolk
- 2 tablespoons ice water, as needed
For the Lemon Mousse
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 1/2 cups heavy cream, very cold
For the Raspberry Coulis
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
For Garnish
- 1/2 cup fresh raspberries
- 1 tablespoon fresh mint leaves, chopped or whole, as desired
Instructions
- 1
Prepare the Tart Crust: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add the egg yolk and 2 tablespoons of ice water, mixing until the dough just comes together. If needed, add more ice water, 1 teaspoon at a time, until the dough forms a ball. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 15 min - 2
Blind Bake the Crust: Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough evenly into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment paper and weights. Continue baking for another 3-5 minutes, or until the crust is lightly golden. Let cool completely on a wire rack.
⏱️ 18 min•🌡️ 375 - 3
Make the Lemon Curd Base: In a medium saucepan, whisk together the 1/2 cup fresh lemon juice, lemon zest, 3/4 cup granulated sugar, and 2 large eggs until well combined. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil. Remove from heat and stir in the 1/4 cup cold, cubed unsalted butter until melted and smooth. Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits. Set aside.
⏱️ 15 min - 4
Bloom the Gelatin: In a small bowl, sprinkle the 1 teaspoon unflavored gelatin powder over the 2 tablespoons cold water. Let it sit for 5 minutes to bloom (soften).
⏱️ 5 min - 5
Combine Curd and Gelatin: Gently heat the bloomed gelatin in a microwave for 10-15 seconds, or over a double boiler, until fully dissolved. Stir the dissolved gelatin into the warm lemon curd until thoroughly combined. Let the lemon curd mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
⏱️ 10 min - 6
Whip the Heavy Cream: In a large, very cold bowl (preferably chilled beforehand), whip the 1 1/2 cups heavy cream with a stand mixer fitted with a whisk attachment or a hand mixer on medium-high speed until medium-soft peaks form. Be careful not to over-whip.
⏱️ 5 min - 7
Fold the Mousse: Once the lemon curd mixture has cooled to room temperature, gently fold about one-third of the whipped cream into the lemon curd to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain and the mousse is light and airy. Be careful not to deflate the mousse.
⏱️ 5 min - 8
Assemble and Chill the Tart: Pour the lemon mousse into the cooled tart shell, spreading it evenly with a spatula. Refrigerate the tart for at least 4 hours, or preferably overnight, until the mousse is fully set.
- 9
Make the Raspberry Coulis: In a small saucepan, combine the 1 cup fresh raspberries, 2 tablespoons granulated sugar, and 1 teaspoon fresh lemon juice. Cook over medium-low heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Press the coulis through a fine-mesh sieve to remove seeds, then let it cool completely.
⏱️ 10 min - 10
Garnish and Serve: Once the tart is fully set, carefully remove it from the tart pan. Drizzle or spread the cooled raspberry coulis over the top of the tart. Arrange the 1/2 cup fresh raspberries and fresh mint leaves as desired for garnish. Slice and serve immediately.
⏱️ 5 min