You are here: Home » Recipes » Raspberry Mousse Tart Raspberry Mousse Tart Kitchen Tested Yield 10 servings This creamy, sweet tart boasts an almond meal crust and the season's best raspberries. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail You can find almond meal from Bob’s Red Mill in the grains aisle of the supermarket. Ingredients 2 1/2 cups almond meal3/4 cup granulated sugar1/2 teaspoon vanilla extract1/4 teaspoon almond extract2 egg yolks4 cups fresh raspberries, rinsed and drained, divided1/2 cup cup powdered sugar, divided1 cup heavy cream Instructions Preheat oven to 350F. Combine almond meal, granulated sugar, vanilla and almond extract in the bowl of a food processor. Process until combined. Add egg yolks, one at a time, and process until a smooth dough forms. Press mixture into the bottom of a 9-inch tart pan with a removable bottom. Bake 10 to 12 minutes, until slightly golden-brown. Cool. Combine 2 cups berries and ¼ cup powdered sugar in the bowl of a food processor. Process until puréed. Press through a sieve to remove seeds. Whip cream in a large mixing bowl until thickened and firm. Beat in remaining ¼ cup powdered sugar. Fold berry mixture thoroughly into whipped cream mixture. Spoon into tart shell. Top with remaining 2 cups berries. Dust with powdered sugar if desired. Recipe by David Feder.