Raspberry and Pomegranate Mousse Tartlets
Featuring a light and airy mousse of tangy raspberries and sweet pomegranate nestled within a crisp tart shell, these bite-sized delights are the perfect treat for a special occasion. Make them in a muffin tin or individual tartlet tins if you prefer.
How long will it take?
45 minutes plus chilling time
What’s the serving size?
Makes approx. 12
What do I need?
For the Tartlets
- 8 tbsp unsalted butter
- ½ cup caster sugar
- Pinch of salt
- 1 egg
- 250 g plain flour
For the Mousse
- 200 g fresh raspberries
- 50 g pomegranate arils, plus extra to decorate
- 1 tsp lemon juice
- 1 tsp gelatine
- 1 tbsp cold water
- 100 g white chocolate, finely chopped
- 200 mL cream, divided
- 2 tbsp icing sugar
How do I make it?
- Make the Tartlets first by creaming butter, sugar, and salt together in the bowl of an electric mixer until well combined. Add egg and beat on medium speed to incorporate. Reduce speed to low and add flour. Mix until the flour is just incorporated.
- Turn dough out onto a lightly floured surface and divide in half. Shape each half into a disc about 1 centimetre thick. Wrap in clingfilm and refrigerate for at least 2 hours.
- Preheat oven to 160C.
- Grease tart or muffin pans.
- Remove dough from fridge and roll out to 3-millimetres thickness. Cut out circles about 1 to 2 centimetres larger than the tart pans and place in pans, covering base and sides. Score bottoms of tartlets with a fork and return to the fridge for 15 minutes.
- Bake for 8-15 minutes (depending on the size of your tartlets) or until golden brown. Remove from oven and set aside to cool completely before filling.
- Make the Mousse by adding raspberries and pomegranate arils to a food processor and blitzing until smooth. Strain through a fine sieve to remove seeds leaving you with a puree. Set aside.
- Add lemon juice and water to a small bowl. Sprinkle with gelatine and set aside for 5 minutes until congealed.
- Add chocolate to a heat proof bowl.
- Heat 1/3 of the cream in a small saucepan over medium-low heat until warm but do not allow it to boil. Pour cream over chocolate and let sit for 1 minute before stirring until the chocolate melts and the mixture is smooth.
- Place gelatine mixture in the microwave for 5 seconds on high, then stir into the chocolate mixture. Pour raspberry and pomegranate puree into the chocolate mix and stir to incorporate.
- Beat remaining cream with an electric mixer until frothy, then add icing sugar and continue to beat until stiff peaks form. Add whipped cream to the chocolate mixture and fold through until incorporated.
- Spoon or pipe mixture into tartlet shells and refrigerate until the mousse is set.
- Decorate with pomegranate arils.
