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Raspberry Basil Mousse Tarts

2022-08-15 - Written by: Emily J. Wilson

Raspberry Basil Mousse Tarts

A refreshing summer dessert featuring a raspberry basil mousse atop a buttery pastry crust.

Raspberry Basil Mousse Tarts

Ingredients

  • 1 1/2 sticks (6 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar
  • 2 tablespoons freshly chopped basil leaves
  • 8 ounces mascarpone cheese
  • Confectioners' sugar, for dusting

Instructions

Make the Pastry Crust

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, followed by vanilla extract.
  4. In a separate bowl, whisk together flour and salt. Gradually add to wet ingredients and mix until a dough forms.
  5. Turn dough out onto a lightly floured surface and knead a few times until smooth.
  6. Roll out to 1/8 inch thickness and cut into circles using a cookie cutter or the rim of a glass.
  7. Place tarts on prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Make the Raspberry Basil Mousse

  1. In a blender or food processor, puree raspberries with granulated sugar until smooth.
  2. Strain mixture through a fine-mesh sieve into a clean bowl to remove seeds.
  3. Stir in chopped basil leaves.
  4. Whip mascarpone cheese until stiff peaks form.

Assemble and Serve

  1. Allow pastry crusts to cool completely on a wire rack.
  2. Spoon raspberry-basil mixture over cooled pastry, followed by a dollop of whipped mascarpone cheese.
  3. Dust with confectioners' sugar before serving.