Mini Raspberry Tarts
Summer entertaining made easy with raspberry mini tart. This is a no-bake dessert, so yay to not having to turn on the oven.That is unless you want to make your own homemade tarts shells. To keep things simple I used these pre-made tarts shells. Then I covered the bottom with some dark chocolate, layered that with some pureed raspberry for an extra punch of tartness, and of course finished it with the star – raspberry mousse.
Here’s the thing I have an incredible way over committing myself. Every time I promise not to take on one more project I take on two.
This past week Matt took the boys up north for a road trip to see his aunt and uncle and usually I go along, but not this time. Nope. This time around, I stayed home to test recipes, to get things done and free up my schedule. But along the way, maybe from the lack of sleep, I fully committed myself to another project that I’ll be sharing with you guys soon. Until then, enjoy today’s fast and easy summer dessert.
Raspberry and Chocolate Mini Tarts
Yield: Makes 30 1 3/4 inch tartlets
- 8 oz. raspberries, pureed
- 2 1/2 oz. cassis
- 1 oz. grenadine
- 1 1/2 cup heavy cream, cold
- 1/4 cup confectioner sugar
- 30 tart shells
- 3 oz chocolate, melted
- Place raspberries, cassis and grenadine in a food processor and pulse until pureed. Set aside 5 tablespoons of mixture.
- Place cold cream and sift confectioner over the top it, using a hand mixer beat on high until medium peaks form. Be careful not to overbeat or it will look broken and curdled like. Turn off hand mixer and fold in remaining raspberry mixture.
- Coat bottom of tart shell with melted chocolate and then set aside until chocolate hardens or place in the freezer to quickly harden it. Place about 1/4 teaspoon of reserved raspberries on top of chocolate.
- Fit pastry bag with preferred tip and pipe raspberry mouse on top. Keep refrigerated until 20 minutes before serving.
A few notes:
- To keep this non-alcoholic, skip the cassis. The cassis is slight in flavor, but it definitely gives the mousse added depth.
- To deepen the pink color, I opted to add little grenadine instead of food coloring.
- I used confectioner sugar instead of granulated sugar since it dissolves more quickly and reduces the chance of over beating the cream to a curdled looking state.
- I did not push my raspberry puree through a sieve, but you may want to to avoid the seeds - confession, I was too lazy!
- Don't skip coating the bottom of the tart shell with chocolate or else the raspberry puree will bleed unto the shell and/or make it soggy. If you look close, you can see the bleed on one of the shells where I over filled it.