From our kitchen · Recipe
Raspberry Lemon Mousse Tartlets
Crisp tartlet shells filled with lemon mousse and vivid raspberry purée swirls.
- Prep
- 25 mins
- Cook
- 5 mins
- Serves
- 6
These individual tartlets combine buttery pastry, light lemon mousse, and the bright berry flavour of Andros raspberry purée. Their marbled finish makes them an attractive pastry-counter dessert while the fresh acidity keeps every bite balanced.
Ingredients
- 6 baked sweet shortcrust tartlet shells
- 220 g Andros Raspberry Purée Frozen, thawed
- 200 ml chilled whipping cream
- 150 g mascarpone
- 55 g icing sugar
- Finely grated zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1½ tsp powdered gelatine
- 2 tbsp cold water
- Fresh raspberries, for garnish
Method
- Bloom the gelatine in the cold water for 5 minutes, then warm gently until dissolved.
- Beat the mascarpone with the icing sugar, lemon zest, and lemon juice until smooth.
- Whisk in the dissolved gelatine.
- Whip the cream to soft peaks and fold it into the mascarpone mixture.
- Fold 80 g raspberry purée through the mousse once or twice to create a loose ripple.
- Divide the mousse between the tartlet shells and spoon the remaining purée over the tops.
- Swirl gently with a skewer, then chill for at least 2 hours.
- Garnish with fresh raspberries just before serving.
