Lemon Mousse Tart

Mounds of creamy lemon filling will delight all who taste this tart. The filling is a luscious mixture of white chocolate, cream cheese, lemon curd, and whipped cream. Plus, refrigerated piecrust makes for a super-easy tart shell. Drizzle Raspberry Sauce over the top, if you like.

Ingredients:

• 1/2 (15-oz.) package refrigerated piecrusts
• 2 (4-oz.) white chocolate bars, chopped
• 1 (8-oz.) package cream cheese, softened
• Lemon Curd
• 2 cups heavy cream
• Garnishes: lemon curls, fresh raspberries

Directions:

1. Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.

2. Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.

3. Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

4. Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.

5. Beat heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.

Southern Living
FEBRUARY 2008

Healthy Chocolate Mousse

  
Ingredients:

1 can full-fat coconut milk (or coconut cream)
1/4 cup plus 1 tbsp cocoa powder or cacao powder
1/2 tsp pure vanilla extract
sweetener to taste (Use stevia or powdered sugar for thickest results.)

Directions:



Healthy frosting recipe: Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Hint: shake the can when you’re at the store. If you can hear the liquid contents swishing around, it’s probably too thin to work for this recipe. Or if you want a no-fail option, buy coconut cream instead, at an Asian market.)

Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. For the photos on this page, I didn’t use beaters. But I did pipe the mousse out using an icing tip. Stored uncovered in the fridge, the mixture gets even thicker.

Source: (recipe from Chocolate Covered Katie)