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Lemon Mousse Tart with Seasonal Berries

Food Network Canada

Cut the tart into 10 equal size servings. Garnish with

the fresh berry compote a mound of whipped cream and

chiffonnade of fresh mint.

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ingredients

Crust

2
cup graham crumbs
1
cup melted butter
zest of 2 lemons chopped

Filling

16
oz cream cheese
1 ½
cup icing sugar
2
cup lemon curd
2
cup whipping cream

Topping

1
quart fresh strawberries (or other seasonal berries)
1 ½
cup white sugar
juice of 1 lime
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directions

Step 1

Press the crust mixture into the bottom of the spring

form pan and bake at 350F for 10 minutes. Set aside and let

cool.

Step 2

While the crust is cooling, fluff the cream cheese and

icing sugar in mixer with the paddle attachment on medium high

speed. Add the lemon curd and blend well. Remove the mixture

to a large mixing bowl and set aside.

Step 3

Whip the cream with the whisk attachment until stiff

peaks.

Step 4

Fold the cream into the lemon cheese mixture, then pour

over the cooled crust, Wrap in plastic wrap and chill for 2

hours.

Step 5

Cleaned and quarter the berries. Place 1/2 of the

berries in a blender or food processor and puree with the sugar

and lime juice. Pass the puree though a fine mesh strainer to

remove the seeds. Stir in the quartered berries to create your

topping.

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