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Quick Raspberry Mousse Tart

Quick Raspberry Mousse Tart
This tart delivers pure comfort in every bite. The sweet-tart raspberry mousse pairs perfectly with fresh berries beneath a cloud of marzipan-kissed whipped cream. A delicate marzipan heart adds elegance without overpowering the flavors. I make it for Valentine's Day or birthdays but it's special enough for any ordinary Tuesday. Simple yet impressive, it always disappears fast at my table. Try it once and you'll understand why it's my secret weapon.
Ingredients
  • 1 sheet (280g) store-bought pie crust
  • 1 packet (100g) raspberry mousse mix
  • 420ml (1 3/4 cups) heavy cream cold
  • 200g (3/4 cup) raspberry jam
  • 250g (2 cups) fresh raspberries
  • 300ml (1 1/4 cups) heavy cream cold
  • 15ml (1 tablespoon) marzipan powder
  • 200g (7 oz) pink marzipan
Instructions

1. Preheat oven to 190°C (375°F). Roll pie crust on floured surface to 3mm thickness. Cut 20cm (8 inch) heart shape using template. Transfer to parchment-lined baking sheet. Prick base with fork and bake 12-15 minutes until golden. Cool completely.

2. Beat 420ml heavy cream until soft peaks form. Gradually add mousse mix and beat until stiff peaks. Chill 15 minutes.

3. Spread raspberry jam evenly over cooled tart shell. Spoon chilled mousse over jam and smooth surface. Arrange fresh raspberries on mousse.

4. Whip 300ml heavy cream with marzipan powder until stiff peaks. Spread over raspberries leaving small border.

5. Roll marzipan on powdered sugar-dusted surface to 3mm thickness. Cut small heart shape and place in tart center.

6. Garnish with edible flowers or light dusting of gold powder if desired.

Tools
  • tart crust
  • marzipan
  • whisk
  • spatula
  • tart pan
  • cutting tool
  • heart-shaped cookie cutter

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