I don't know about you, but I love a good tart recipe - plus it's gluten-free! This irresistible tart includes a bold Second-Flush Darjeeling and fresh berries. I like to get as much flavor as I can out of my Darjeeling so I often let it steep in the cream for at least 3 hours. If you want to make a cream pie in place of a small tart, you'll need to at least triple the amount of filling. Whether you're hosting a small dinner party or just making this for your family, this is a dessert to impress!
GF Darjeeling Berry Mousse Tart
GF Darjeeling Berry Mousse Tart
1 cup heavy whipping cream
2 tsp second-flush darjeeling
2 cups frozen berries
1/2 cup sugar (you can add more or less to taste)
1) Measure heavy whipping cream into a bowl and add darjeeling to steep
(set in fridge for at least an hour)
(set in fridge for at least an hour)
2) Defrost the frozen berries and strain juice into sauce pan - set aside
3) Add gelatin to cold water and let sit
4) Put berry juice on medium heat and add sugar
5) Once juice is steaming, add in gelatin and remove from heat
6) Transfer juice to bowl and set in fridge until thickened
7) Strain darjeeling tea leaves from cream
8) Pour cream into mixer and mix on high until small peaks form
9) Add berry juice to whipped cream and carefully mix together
10) pour mousse into cooked tart crust and set in fridge
enjoy!
(this filling recipe makes enough to fill one small tart crust - double or triple the recipe for a large tart)
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