No bake and vegan tart! -@emmaslieblingsstuecke
Raspberry Mousse Tart with Cookie Crust
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Details
Prep time 4hrs 40mins
Cook time 15mins
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Recipe
For the Cookie Crust
ingredients
- 1/ 3 cup melted unsalted butter
- 3 1/ 2 cups crushed chocolate chip cookies
For the Raspberry Mousse
ingredients
- 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
ingredients
- Raspberries
- Red currants
- Chocolate chip cookies
- Chocolate chips
Method
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.
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