Coconut Mousse Tart with Raspberry Coulis

Coconut Mousse Tart with Raspberry Coulis

Servings: 8-10

Ingredients:

For the Crust:

• 1 1/2 cups (190g) all-purpose flour
• 1/4 cup (50g) confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened

For the Mousse:

• 1 can (14 oz/397g) sweetened condensed milk
• 1/2 cup (120ml) heavy cream
• 1/2 cup (60g) shredded coconut
• 1 teaspoon vanilla extract

For the Coulis:

• 1 cup (120g) fresh raspberries
• 1 tablespoon granulated sugar

Instructions:

Make the Crust:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
3. Add softened butter; mix until a dough forms.
4. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out dough to a thickness of about 1/8 inch (3mm).
6. Transfer dough to a 9-inch (23cm) tart pan with a removable bottom; trim edges to fit.
7. Prick crust with a fork to prevent it from bubbling during baking.
8. Bake for 20-25 minutes, or until lightly golden brown.

Make the Mousse:

1. In a blender or food processor, combine sweetened condensed milk, heavy cream, shredded coconut, and vanilla extract.
2. Blend until smooth; set aside.

Assemble the Tart:

1. Pour mousse mixture into baked tart shell.
2. Refrigerate for at least 30 minutes to allow filling to set.

Make the Coulis:

1. In a blender or food processor, puree raspberries and granulated sugar until smooth.
2. Strain coulis through a fine-mesh sieve into a bowl; discard solids.
3. Use immediately or refrigerate for up to 24 hours.

Serve:

• Top coconut mousse with fresh raspberries and spoon raspberry coulis over the top of tart.
• Refrigerate for at least 30 minutes before serving.