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Raspberry Lemon Mousse Tart Recipe-24338

Photo by: Amber Shea Crawley
Comments: 0


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


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


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.


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


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