Raspberry Mousse Mini Tarts

Servings

6 mini tarts

Total Time

Preparation: 40 minutes
Chilling: 3 hours

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Ingredients

Tart Base

• 150 g digestive biscuits or graham crackers

• 70 g unsalted butter, melted

Raspberry Mousse

• 200 g fresh raspberries

• 80 g sugar

• 200 ml heavy cream

• 8 g gelatin powder

• 3 tbsp cold water

• 1 tsp lemon juice

Raspberry Jelly Topping

• 150 g raspberry puree

• 40 g sugar

• 5 g gelatin powder

• 2 tbsp water

Decoration

• Fresh raspberries

• Red currants (optional)

• Edible flowers

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Instructions

1. Make the Base

1. Crush biscuits into fine crumbs.

2. Mix with melted butter.

3. Press mixture into mini tart rings or molds.

4. Refrigerate 20 minutes until firm.

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2. Prepare Raspberry Puree

1. Blend raspberries with sugar.

2. Strain through a sieve to remove seeds.

3. Add lemon juice.

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3. Make the Mousse

1. Bloom gelatin with cold water for 5 minutes.

2. Warm the raspberry puree slightly and dissolve gelatin in it.

3. Whip heavy cream until soft peaks form.

4. Fold the raspberry mixture gently into the whipped cream.

Pour mousse over tart bases.

Refrigerate 1–2 hours until set.

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4. Make the Jelly Layer

1. Bloom gelatin in water.

2. Heat raspberry puree with sugar until warm.

3. Stir in gelatin until dissolved.

Let cool slightly.

Pour a thin layer over the mousse.

Refrigerate 1 more hour.

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5. Decorate

Top with:

• fresh raspberries

• red currants

• edible flowers

Serve chilled.

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✨ Flavor profile

• light and creamy

• sweet with a slight tartness

• refreshing berry flavor

Perfect for:

• summer desserts

• tea parties

• elegant mini pastries.