Make delicious Raspberry Mousse Tart decorated with edible fruit dream catcher decoration.
Prep Time30 minutesmins
Cook Time30 minutesmins
Chilling4 hourshrs
Course: Dessert
Cuisine: American, French
Keyword: fruit decorations, mascarpone filling, raspberry mousse, raspberry tart
Servings: 8people
Author: Hani Bacova
Ingredients
Tart Shell
1mini tart shells cookie dough (recipe link is in the notes or put Mini Tart Shells into the search box)
1/2cupchocolate chips, melted
Raspberry Puree
12ozraspberries
1/4cupwater
Raspberry Mousse
1cup heavy cream or whipping cream
1cup mascarpone cheese
1cup unsweetened raspberry puree, cold
1cuppowdered sugar
1tspVanilla Extract
1 1/4tspgelatin
Dreamcatcher Decorations
leftover tart cookies dough - to make small flowers, and cookie feathers
gel food colors
2large plumps, sliced thinly
1/2 tspgelatin
1/4 cupwater
1/2cupfresh blueberries
silver leaf - optional
Instructions
Tart Shell
Roll our tart cookie dough into about 2/10 inch thick. Press it into the baking tart pan with a removable bottom. You can either loosely roll the dough around the rolling pin and carefully unroll it into the baking pan, or you can use a silicone mat, rolled out dough usually slightly sticks to it so you can then turn the silicone mat over the baking pan. Then with your fingers or a small measuring cup press the dough into the pan. Run a rolling pin over the top to smooth the top. Reserve remaining dough to make decorations - mini flower and feather cookies.
Transfer tart pan onto a baking sheet. Prick the bottom with a fork. Line a tart with a parchment round. Add baking dry beans/pie beads, bake at 350F for 15 minutes, remove the beans, bake additional 15 minutes, until center is baked through and slightly golden brown. Let tart shell cool in the pan. Then loosen tart shell from the pan.
Melt dark or semisweet chocolate chips. Brush inside of the cooled tart shell with a thin layer of chocolate. Set aside to harden. Reserve remaining chocolate.
Dreamcatcher Decorations
MINI FLOWERSCut out mini flower cookies, bake at 350F for 7-9 minutes.
COOKIE FEATHERSTo make feathers I used a silicone mold. Bake at 350F for 7-9 minutes. Let cool. Make edible paint using gel food colors and some alcohol (Vodka) or use water but don't over saturate cookie when painting or cookie will become soggy. Paint cookie feather with an edible paint. Then I used silver leaf to give them a little shimmer. Silver leaf step optional.
FRUIT LACE DECORATIONSlice a large plum into thin slices. Other fruit might work as well. However I've only tried it with a plum. This fruit is somewhat flexible and worked really well.
Using a small cutter as shown in the picture tutorial cut out petal shapes. And then cut out center of the petal shape. If you can't find exact cutters I'm using, get creative use a heart shape, round shape. It's fine it if looks a little different than mine.
Layer cut-out petal shapes to create a lace like pattern. If needed cut out more fruit petal to fill the full circle.
To make sure that the lace pattern doesn't go out of shape I dipped each petal in dissolved gelatin and I layered fruit petals in a round. To prepare gelatin mixture sprinkle gelatin (1/2tsp) over cold water (1/4cup). Let bloom for 5 minutes. Microwave in 5 second increments until dissolved. Dip each fruit petal in dissolved gelatin and layer petals on a piece of parchment, overlaying petals as you keep going in the circle. Chill for 30 minutes. Then carefully peel off parchment and you should have a beautiful fruit lace pattern in your hands.
Raspberry Puree
Use fresh or frozen raspberries with a little bit of water. Cook berries until soft, then process them in the chopper. Strain through a fine mesh sieve or a press through cheesecloth to remove seeds. Let cool and refrigerate until ready to use.
Raspberry Mousse
Sprinkle gelatin ( 1 and 1/2 tsp) over cold raspberry puree (1cup), let sit for 5 minutes. Then microwave on high for 10 second, stirring well after. Check if gelatin is dissolved by rubbing the mixture between your fingers. If no longer grainy it's dissolved. If you feel grainy texture, then microwave for additional 5 seconds, stir and check if gelatin is completely dissolved. Set aside to cool to room temperature.
Beat chilled heavy cream(1cup) until foamy, gradually add powdered sugar, mascarpone cheese (1cup, usually one standard container), vanilla extract (1tsp) and then beat in room temperature strawberry puree with dissolved gelatin. Pour mixture into a prepared tart pan brushed with chocolate. Refrigerate for 4 hours, or until set
Decorate Tart
Remove tart from the baking pan and place it on serving plate. Melt remaining chocolate, place it in a small ziploc bag. Use chocolate to glue mini flower cookies on the tart shell edge, all around.
Place fruit lace decoration on the tart. Arrange blueberries around to form a loop. Using chocolate glue feathers on the mousse. Technically you don't need chocolate for this step. I used chocolate to create a barrier between a feather cookie and raspberry mousse. This way cookies won't absorb moisture from the mousse too quickly. Decorated tart can be stored in the fridge for up to 3 days.
Notes
CAN I USE GRAHAM CRACKER CRUST INSTEAD?
Sure, you can.
CAN I USE CREAM CHEESE INSTEAD OF MASCARPONE CHEESE?
Definitely, just make sure to taste the filling. And add more powdered sugar if needed.