Raspberry Mousse Tart

Raspberry Mousse Tart
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings

You can find almond meal from Bob’s Red Mill in the grains aisle of the supermarket.


2 1/2cups almond meal
3/4cup granulated sugar
1/2teaspoon vanilla extract
1/4teaspoon almond extract
2 egg yolks
4cups fresh raspberries, rinsed and drained, divided
1/2cup cup powdered sugar, divided
1cup heavy cream


  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. 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.

Nutritional Info *per serving

  • Calories 350
  • Fat 24g
  • Cholesterol 75mg
  • Sodium 20mg
  • Carbohydrate 33g
  • Fiber 3g
  • Protein 7g