I was thinking about this combination of raspberries and coconut for a long time. I knew the coconut mousse was so good that I would use it in somewhere else too. Coconut Mousse Raspberry Tart consists of crispy coconut dough, raspberry jelly and coconut mousse. It’s my invention, where I combined the raspberry jelly layer from the recipe for Raspberry Chocolate Cake Bars and the coconut mousse from Chocolate Coconut Mousse Charlotte. It’s a yummy combination, slightly exotic. Sweet and sour raspberries are nicely complemented by a delicious creamy and subtly sweet mousse. Coconut can be found in dough and in the mousse, but it’s just right amount and I would say that the main role is still played by coconut milk, thanks to which the mousse is creamy. The raspberry jelly layer, which is a keeper in my kitchen, always comes out right and adds the right sweet and sour taste and scent of summer. It is just the right dose of summer in winter.
- Dough:
- 200 g all-purpose flour
- 50 g unsweetened shredded coconut
- 125 g butter
- 75 g icing sugar
- 1 egg
- A pinch of salt
- 30 ml cold water
- Raspberry layer:
- 350 g frozen raspberries
- 150 g sugar
- 4 tbsp water
- 10 g gelatin powder
- 4 tbsp water
- Coconut mousse:
- 200 ml coconut milk (in a can)
- 200 ml heavy cream
- 45 g icing sugar
- 30 g unsweetened shredded coconut
- 10 g gelatin powder
- 3 tbsp water
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Dough:
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Mix and combine flour with coconut, butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for an hour.
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Take the dough out, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
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Bake it on 180 degrees for 20 minutes or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and leave it cool.
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Raspberry layer:
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Cook sugar with raspberries and water on a medium heat.
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Bring it to boil and let it bubble for 5 minutes.
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Prepare gelatin according to directions – mix gelatin powder with water. Heat it, until gelatin melts down, then incorporate few tablespoons of raspberry mixture.
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Pour the gelatin mixture into the rest of raspberries and stir well.
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Set it aside and immediately pour it on the cooled tart.
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Put it in the refrigerator for 2 or 3 hours.
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Coconut mousse:
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Heat coconut milk and stir it, let it cool. This way, a homogenous consistency of coconut milk in a can is achieved.
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In the other bowl, whip heavy cream.
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Add sugar, shredded coconut and cooled coconut milk, mix.
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Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of coconut mixture. Pour the gelatin into the rest of coconut mixture. Stir well.
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Pour coconut mousse over raspberry jelly and put it in the refrigerator for 3 hours or overnight to get firm.
- Baking pan - 25 cm
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