Chocolate Raspberry Mousse Tart

It seems like harmony is what keeps one going when and life seems to throw situations at you left, right and centre. It is not always the best situations, but coming out of it with something better makes it worth while.

I am the first to admit that I am not the typical female in the relationship. I have a horrible time remembering important dates like birthdays and anniversaries (sadly even my own sometimes). It is not like I don’t try to remember them. I enjoy the celebrations immensely but I just forget how much time has really gone by and when they are. To his dismay, my Hubby will occasionally quiz me on these factual dates which most always leads to the heated debate over how many years. He shakes his head at my inability to provide the right answers.

The most common date that he will bring up is our anniversary. I really don’t know why he does this to himself. I haven’t figured that part out at all.

It usually starts with something as casual as ‘Hey, it’s so and so’s wedding anniversary. They must have been married for 6 years.’ To my response. ‘No, because we have only been married for 4’ which leads to me thinking – How the hell did that happen? (FYI: sources tell me we have actually been married for 5 years). Once it is agreed upon by all parties how long we have actually been married, it leads to when we start dating. Why, oh why? Okay, I say add 2 years, but he says add 3. Really? We should just write this down somewhere as it ends up with one of us scrolling through the facebook timeline of our lives as no one has photo albums any more.

OnceĀ  we establish the whole ‘we have been dating for X many years’, we can all settle down until the question of ‘When did we buy our house?’ comes up. Seriously, does anyone else ever have these conversations? I fear that when we are in our senior years and time is measured by the passing of friends and family it will take us further down the rabbit hole of who, what, when and most definitely how.

When we are satisfied with the answers we have come up with and have made peace with each other, I sit back and reflect on all that has happened so far in my lifetime.

Our daily life is usually of go go go and things that are coming up. We are a forward thinking family for the most part. Every now and then though, Hubby puts on the brakes and makes us all slow down to take in the moment, as corny as that may sound. But balance is good and needed. Without it we would be lost in always moving forward or always looking back. Even it out and you have the opportunity to enjoy the moment.

I created this recipe for the ones I love. The balance of crisp rich chocolate pastry crust with the tangy fresh and light raspberry mousse. Together they bring harmony to the dish that let’s you enjoy the moment one forkful at a time.


Chocolate Raspberry Mousse Tart

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 8-10 servings

Chocolate Raspberry Mousse Tart

Love is in the air with this airy tart made perfect for sharing.


    Chocolate Pastry
  • 1 1/3 cup flour
  • 3 Tbsp cocoa powder
  • 1/2 cup icing sugar
  • 1/4 tsp salt
  • 1/2 cup butter, chilled
  • 1 egg, beaten
  • 1/2 tsp vanilla
  • Raspberry Mousse
  • 3 cups frozen raspberries
  • 2/3 cup water
  • 1 package unflavoured gelatin
  • 1/4 cup cold water
  • 3 eggs
  • 1 cup sugar
  • 1/4 tsp cream of tartar
  • 1/2 cup whipping cream


    For the Chocolate pastry
  1. In a large bowl sift to combine the flour, cocoa powder, icing sugar and salt. Add butter and cut in with a pastry cutter until the mixture becomes crumbly and the texture is course with the butter being smaller than pea size.
  2. Add the beaten egg and vanilla until the dough is sticky and starts to come together. Form the dough into a large ball and place on wax paper. Flatten the dough until is forms a large disc shape. Cover in wax paper and place in the fridge to chill for at least an hour if not longer.
  3. Preheat oven to 375 degrees. Remove the dough from the fridge and let stand on the counter for a couple of minutes before rolling. Lightly flour the counter top and roll out the dough into a large circle enough to fit a 12 inch fluted pan with removable bottom. Trim the edge and place tin foil enough to cover the inside and side of the pan. Place pie weights in the centre. Bake for 20 minutes.
  4. Take the pie crust from the oven and remove the tin foil and pie weights. Place the crust back in the oven to cook for an additional 10 minutes to crisp up. Remove from the oven and cool completely. Leave the crust in the pie tin.
  5. For the Raspberry Mousse
  6. In a medium saucepan pour in the frozen raspberries and 2/3 cups of water. On low heat simmer until berries are soft. Remove from heat and pour into sieve or jam bag suspended over a medium sized bowl. Press until all the pulp is removed and the seeds are captured in the sieve or jam bag. Discard the seeds.
  7. In a small bowl pour in the 1/4 cup cold water and sprinkle the gelatin over top and let sit until the gelatin is soft.
  8. In a bowl large enough for the saucepan to fit into, fill 1/2 way up with cold water. Wipe out the same cooled saucepan and whisk the raspberry pulp, egg yolks and 2/3 cup of sugar. Bring to a full boil and remove from heat. Add the softened gelatin to the saucepan and whisk until combined. Place in the large bowl 1/2 filled with cold water to cool off the mixture.
  9. In a large bowl whip the egg whites until they are foamy. Add in the cream of tartar and slowly add in 1/3 cup of sugar a little at a time until stiff peaks are formed.
  10. In a separate mixing bowl, whip the cream until stiff then gently fold together with the cooled raspberry mixture and whipped egg whites.
  11. Spoon the mixture into the cooked pastry crust. Add some drops of additional whipping cream to make a design and let cool for at least 2 hours before serving.


Instead of 12 inch tart you can make regular pies with this recipe

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