Sinfully Sweet Blackberry Mousse Tart

Blackberry Mousse Tart

I like to celebrate summer with a big bag of fresh fruits and seasonal flavors. Getting the freshest, juiciest berries is a no-brainer.

Yet, when it comes to berries, you either use them or lose them. So it’s vital to utilize them ASAP.

My go-to choices include blissful berry bowls with granola, smoothies, and berry jams. When it comes to whipping up something more filling, I lean towards vegan tarts.

They’re easy to make and dress up with edible garnish. Plus, these fruit-filled beauties strike the perfect balance between sweet, tart & healthy.

I opted for the whirlwind tourbillon technique to add a dramatic flair to my creation this time around.

What’s inside this sweet treat?

The crispy crust holds a divine blend of fresh juicy blackberries and creamy cashew mousse. Topped with a purple sweet potato tourbillon, this dessert is too pretty to eat. Each bite bursts with the goodness of natural ingredients with no additives, artificial colors, or refined sugar.

Apart from being super tasty, blackberries are nutritious too. They’re a great source of Vitamin C & K, fiber and antioxidants. Knowing this, I dig into this delicious tart without guilt.

Here’s what you need to replicate this dish or press play & whisk away!

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Blackberry Mousse Tart

Sinfully Sweet Blackberry Mousse Tart

Each bite of this pretty dessert bursts with the goodness of natural ingredients with no additives, artificial colors, or refined sugar.

  • Prep Time: 2 HOURS 20 MINUTES
  • Cook Time: 35 MINUTES + 1 HOUR (CHILL TIME)
  • Total Time: 3 hours 55 minutes
  • Yield: 6 to 8 tart shells 1x
  • Author:
  • Joyce Mrad

Scale

Ingredients

SHORTCRUST PASTRY TART SHELL:

  • 230 g AP flour
  • 30 g almond flour
  • 90 g icing sugar
  • 110 g unsalted butter, very cold cut into cubes
  • 1 egg
  • A pinch of salt

BLACKBERRY COMPOTE:

  • 2 cups fresh blackberries
  • 12 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp water

BLACKBERRY CASHEW MOUSSE:

  • 2 cups raw cashews, soaked overnight*
  • 1/2 cup coconut cream
  • 1/3 cup  maple syrup (adjust to taste)
  • 1/2 tsp vanilla extract
  • 1/3 cup coconut oil, melted
  • 2 tbsp freshly squeezed lemon juice
  • 1 cup blackberries

CHOCOLATE GANACHE

  • 200 g white chocolate
  • 1 tbsp purple sweet potato

Instructions

SHORTCRUST PASTRY TART SHELL:

  1. Sift all the dry ingredients together.
  2. Add the chilled butter cubes and mix them with the dry ingredients till you have a crumbly, sand-like texture.
  3. Add the egg and mix till it starts becoming doughy.**
  4. Once the dough is ready, roll it out between two silicone baking mats to about 2mm of thickness. Place the dough along with the mats in the freezer for 15 minutes. Don’t remove the mats just yet.
  5. Take the dough out from the freezer and remove one of the silicone mats. Using the tart rings, carefully cut out 8 slices, which will be the base of the tart. Place these cuts into the tart rings using an offset spatula and making sure they retain their perfect shape.
  6. From the rest of the dough, cut out long slices, which will be the walls of the tart. Carefully place these on the tart rings and lightly press it at the bottom so that it sticks with the tart base.
  7. Place the tart rings in the freezer for an hour.
  8. Preheat your oven to 160 degrees Celsius.
  9. After an hour, take the tart rings out and trim any excess pastry dough using a sharp knife.
  10. Bake the tart shells for 20 minutes. Then carefully remove them from the perforated tart rings. Bake them for a further 5 to 10 minutes till they achieve that golden-brown color.
  11. Let them cool on the perforated baking mat before adding the filling.

BLACKBERRY COMPOTE:

  1. Add the blackberries, maple syrup, lemon juice and water to a pot, stir and bring to the boil.
  2. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
  3. Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.***

BLACKBERRY CASHEW MOUSSE:

  1. Use a high-powered blender to combine the ingredients for your creamy mousse filling.
  2. Blend for 2 mins or until the mixture reaches a silky smooth consistency.
  3. Pour the filling onto the crust . Use the back of an offset spatula to create a smooth surface. Place in the freezer for 1 hour to firm up.

CHOCLATE GANACHE:

Fill the Tourbillon mould with the chocolate ganache, previously placed onto a tray. Gently tap the tray once you have filled the mould to pop any possible bubbles.


Notes

*Soak the cashews in water for 4-6 hours. Or you can pour boiling hot water over the cashews then soak them for 1 hour. Later drain and blend as instructed.

**If at any point the dough starts feeling too warm and sticky, place it back in the freezer for 10 to 15 minutes till it becomes firm again. You might need to do this several times to make sure the dough stays cold, especially if your kitchen is warm or you live in a hot climate.

***For a thicker compote, you can stir 1 tsp cornstarch mixed with 1 tsp water (called a ‘slurry’) into the compote at the end of cooking and cook for a further minute.

Keywords: Blackberry mousse tart, blackberry mousse, tart shell, tart, Pâte Sablée, shortcrust pastry, french pastry, sweet tart crust, tart crust, pâte sucrée

 

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