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
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, followed by vanilla extract.
- In a separate bowl, whisk together flour and salt. Gradually add to wet ingredients and mix until a dough forms.
- Turn dough out onto a lightly floured surface and knead a few times until smooth.
- Roll out to 1/8 inch thickness and cut into circles using a cookie cutter or the rim of a glass.
- Place tarts on prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Make the Raspberry Basil Mousse
- In a blender or food processor, puree raspberries with granulated sugar until smooth.
- Strain mixture through a fine-mesh sieve into a clean bowl to remove seeds.
- Stir in chopped basil leaves.
- Whip mascarpone cheese until stiff peaks form.
Assemble and Serve
- Allow pastry crusts to cool completely on a wire rack.
- Spoon raspberry-basil mixture over cooled pastry, followed by a dollop of whipped mascarpone cheese.
- Dust with confectioners' sugar before serving.