Raspberry Mousse Tart with Cookie Crust
No bake and vegan tart! -@emmaslieblingsstuecke


Prep time 4hrs 40mins
Cook time 15mins
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For the Cookie Crust


  • 1/ 3 cup melted unsalted butter
  • 3 1/ 2 cups crushed chocolate chip cookies

For the Raspberry Mousse


  • 1 3/ 4 cups frozen raspberries
  • 1 tablespoon vanilla bean paste
  • 3 tablespoons sugar
  • 3 sheets gelatin
  • 1/ 2 cup plus 2 tablespoons whipping cream

For Topping


  • Raspberries
  • Red currants
  • Chocolate chip cookies
  • Chocolate chips


  • Step 1

    Mix the crushed cookies and butter in a bowl. Press into the bottoms and sides of a 9-inch tart pan with a removable bottom. Refrigerate at least 15 minutes to firm up.

  • Step 2

    Meanwhile, bring raspberries to simmer in a small pot with 1 tablespoon water, sugar and vanilla paste. Cook until raspberries are soft and broken down. Strain through a sieve.

  • Step 3

    Soak the gelatin in cold water, squeeze and add to the hot raspberry puree. Dissolve by stirring. Let cool.

  • Step 4

    Beat whipping cream until stiff. Fold into raspberries. Spread into the chilled cookie crust. Chill for 4 hours.

  • Step 5

    Remove tart from mold. Decorate with toppings.