Raspberry Mousse Tart – Low Carb, Grain Free, THM S

This Raspberry Mousse Tart is light and fruity with the tartness of fresh raspberries and richness of mousse. It is a great dessert for the summer or any other time of the year.

Fresh raspberries are one of my favorite things in the whole world. If only they weren’t so expensive. I splurge on occasion throughout the year and for the few weeks they are reasonably priced I buy as many as possible. When we were having company the night before Mother’s Day I decided to make a special treat for myself, my family, and our dear friends.

This shortbread recipe has been my go-to for awhile now. I use it as a base for many of my cookies by swapping out add-ins and toppings. I discovered it works wonderfully as a tart shell. I was able to bake it a few days ahead of time and then fill it a few hours before serving. That works well in the summer because you can bake it late at night or early in the morning without heating up the house too much. And since it bakes in about 20 minutes it isn’t too long to turn the oven on for.

Here are a few pictures of preparing the crust. Process into a dough, press in the pan, and bake. Very easy.

Raspberry Mousse Tart –  Low Carb, THM S, Grain, Gluten, & Sugar-Free

Crust Ingredients:

1 stick cold salted butter, cut into pieces

1 cup almond flour

1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

2 tsp gelatin

1 tsp vanilla

Mousse Ingredients:

1 cup ricotta cheese

1 cup frozen raspberries, thawed (will equal about 1/2 cup puree)

1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

1 cup heavy cream

Topping:

12 oz fresh raspberries

1.5 tbsp all fruit apricot jam, optional

Instructions:

Preheat oven to 350. Grease a standard round tart pan with cooking spray.

Combine the crust ingredients in the food processor and pulse until crumbs form. Pulse until the crumbs come together in a dough.

Press with your fingers into the bottom and up the sides of a standard round tart pan.

Bake for 18-22 minutes or until lightly browned around the edges. Cool completely. The tart shell can be made a few days ahead and stored in the refrigerator.

To make the raspberry mousse use an electric mixer to whip the heavy cream until fluffy. In a separate bowl beat the ricotta, raspberry puree, and sweetener. Gently fold the raspberry mixture into the heavy cream. Spoon into the prepared tart shell and smooth the top. Top with the fresh raspberries. If you are using the jam to glaze the tart simply warm the jam in the microwave for 15 seconds. Brush gently on top of the raspberries with a pastry brush.

Store in the refrigerator.

Note: This makes a soft mousse. It is just firm enough to cut into slices. If you prefer a firmer texture you can sprinkle 1 tsp of gluccomannan on top of the raspberry mixture before folding up the whipped cream. It will firm up with refrigeration.

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Raspberry Mousse Tart

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Course: Dessert

Servings: 12 servings

Author: Taryn

Ingredients

Crust Ingredients:

• 1 stick cold salted butter cut into pieces
• 1 cup almond flour
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 2 tsp gelatin
• 1 tsp vanilla

Mousse Ingredients:

• 1 cup ricotta cheese
• 1 cup frozen raspberries thawed (will equal about 1/2 cup)
• 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1 cup heavy cream

Topping:

• 12 oz fresh raspberries
• 1.5 tbsp all fruit raspberry jam optional

Instructions

1. Preheat oven to 350. Grease a standard round tart pan with cooking spray.
2. Combine the crust ingredients in the food processor and pulse until crumbs form. Pulse until the crumbs come together in a dough.
3. Press with your fingers into the bottom and up the sides of a standard round tart pan.
4. Bake for 18-22 minutes or until lightly browned around the edges. Cool completely. The tart shell can be made a few days ahead and stored in the refrigerator.
5. To make the raspberry mousse use an electric mixer to whip the heavy cream until fluffy. In a separate bowl beat the ricotta, raspberry puree, and sweetener. Gently fold the raspberry mixture into the heavy cream. Spoon into the prepared tart shell and smooth the top. Top with the fresh raspberries. If you are using the jam to glaze the tart simply warm the jam in the microwave for 15 seconds. Brush gently on top of the raspberries with a pastry brush.
6. Store in the refrigerator.

Recipe Notes

Note: This makes a soft mousse. It is just firm enough to cut into slices. If you prefer a firmer texture you can sprinkle 1 tsp of gluccomannan on top of the raspberry mixture before folding up the whipped cream. It will firm up with refrigeration.