Hello!
Today I have something really yummy for you guys. A Raspberry Mousse Tart! Sooo good.
Let’s get into it!
Source: All Day I Dream About Food
You will need:
Crust:
1 1/2 cups almond flour
1/4 cup cocoa powder
3 Tbs Swerve
1/4 cup butter, melted
Raspberry Mousse:
2 cups raspberries + some for decorating, fresh or frozen (frozen should be thawed ahead of time)
2 Tbs Swerve
1 1/2 cups almond flour
1/4 cup cocoa powder
3 Tbs Swerve
1/4 cup butter, melted
Raspberry Mousse:
2 cups raspberries + some for decorating, fresh or frozen (frozen should be thawed ahead of time)
2 Tbs Swerve
1 1/4 cup whipping cream
2 drops Stevia extract
1/2 cup sour cream
2 drops Stevia extract
1/2 cup sour cream
Notes: The amount of Swerve and Stevia used really depends on you. If you don’t mind your crust being a little bitter, go with the 3Tbs of Swerve. If you want it to be sweet, do more. Always! taste before baking. Same goes for the mousse.
Preheat the oven to 350°F.
Mix the almond flour, cocoa powder and the swerve together in a medium bowl.
Add the melted butter and stir thoroughly until it sticks together.
Transfer the crust into a pie pan and use your hands to press it in evenly.
Bake for 10 minutes then put it in the fridge to cool thoroughly.
In a food processor mix the raspberries and the powdered Swerve until it looks like this. Set aside.
In an electric mixer whip the whipping cream and Stevia until stiff peaks form.
Gently but thoroughly fold in the sour cream and raspberry sauce.
Remove the crust from the freezer and add the raspberry mousse. Freeze for two hours.
About 1 hour before needed, move the tart to the fridge.
When it is ready, add some raspberries to the top for decoration and you are done!
I really enjoyed this dessert and I hope you do too!
See you next week!
-Summer
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