Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 3 Times
Can be made ahead of time.
Raspberry Lemon Mousse Tart
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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
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