← Back to Search Results
Raspberry Lemon Mousse Tart

Photo by: Amber Shea Crawley
Comments: 0
 

Recipe

This tart simply sings of spring! The lemon mousse is astoundingly light and flavorful. Variations include, dividing the crust and filling among 4 to 6 mini tartlet pans instead of using one large one; or serving the lemon mousse by itself, topped with a handful of fresh raspberries.

Yield: 16 servings

Ingredients

For the Crust:

  • 1 cup dry almonds
  • ¾ cup dry macadamia nuts
  • ¾ cup unsweetened shredded coconut
  • 1 cup golden raisins
  • ¼ teaspoon sea salt

For the Mousse:

  • 1½ cups cashews, soaked for 2 to 4 hours and drained
  • 2/3 cup coconut water
  • ¼ cup lemon juice
  • ¼ cup agave nectar
  • 2 teaspoons grated lemon zest (optional)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 1/8 teaspoon turmeric (optional, for color)
  • ¼ cup melted coconut oil

To serve:

  • 1 cup fresh raspberries

Directions

For the crust:  Pulse the almonds, macadamias, and coconut together in a food processor until coarsely ground. Add the raisins and salt, and pulse until the mixture sticks together when pressed between your fingers. Press into a 9-inch tart pan with a removable bottom (or a pie plate) and refrigerate or freeze to chill completely.

For the mousse: Combine all ingredients in a high-speed blender and blend until smooth.

To assemble and serve: Fill the chilled crust with the lemon mousse. Chill the tart for at least one hour, or until ready to serve. Top with fresh raspberries just before serving.

Substitutions:

Almonds: Pistachios

Macadamia nuts: Cashews

Raisins: Pitted dates

Coconut water: ½ cup filtered water plus 2 tablespoons agave nectar

Agave nectar: Coconut nectar or any other liquid sweetener


© 2012 Amber Shea Crawley
 

Nutritional Information

Per serving: 247 calories, 18.3g fat (6g sat), 20.1g carbs, 3g fiber, 4.8g protein

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
spice Spice
by Ana Sortun
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
baked-explorations Baked Explorations
by Matt Lewis
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
a-new-way-to-cook A New Way to Cook
by Sally Schneider
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?