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Mini raspberry mousse tartlets are full of spring flavor! Raspberry curd gives them a spring pink tint, and they are finished with a dollop of Reddi-wip®!
I love spring. It feels like waking up after a long nap. For one thing, the begining of spring time means my birthday is close! It's also a time for pretty pastels, fresh fruity scents, and light desserts. These mini raspberry mousse tartlets have all three.
Remember my meyer lemon mousse? This is similar. Homemade raspberry curd is folded with whipped cream, then spooned into tender, flaky puff pastry tartlets shells and topped with a cool dollop of Reddi-wip®. It's like biting into a little cloud.
I used fresh raspberries to make the curd, but if they aren't in season. Making the curd is very easy -- simply stir the ingredients together in a saucepan until it thickens. Then strain out any cooked egg bits and chill the curd. It will be thinner than the consistency of, say, store-bought lemon curd, but it should still coat a spoon. The curd can be made a day or two in advance, and be kept in the refrigerator. If you prefer, you can substitute an equal weight of any other kind of berry you prefer.
Once the curd is chilled, fold it with whipped heavy cream. Folding is a technique that is more gentle than mixing, and is usually done when one of the things being folded is something whipped (cream, egg whites, etc.) to prevent the air bubbles from escaping. Use a rubber spatula, cut it down the middle of the ingredients in the bowl, and fold the bottom up over the top. Give the bowl a quarter-turn, and repeat. As with mixing, don't over-do it, as you'll deflate the mixture.
This fluffy, fruity, pastel pink mixture is spooned into tender, flaky puff pastry cups, then topped off with a dollop of Reddi-wip®, available at your local Walmart in the dairy section. We always have a can of Reddi-wip in our refrigerator for putting on these pastries, ice cream, pudding, even cookies! In fact, one of my son's favorite holiday desserts as a toddler was "pie" — a dessert plate with a few dollops of Reddi-wip.
These beautiful mini raspberry mousse tartlets are the perfect dessert for any occasion in spring: Easter dinner, Mother's Day, a bridal or baby shower, or any time you need a small, sweet bite. You can fold together the curd and the whipped cream and store it in an airtight container in the refrigerator, and store the baked puff pastry cups in a plastic zip-top bag at room temperature. Whenever a craving hits, spoon some mousse into the tart and top it off with a dollop of Reddi-wip!
For the raspberry curd
- ½ cup raspberry puree (from 1 cup fresh or frozen raspberries)
- ½ cup sugar
- 3 large eggs
- 6 tablespoon unsalted butter, cut into cubes
For the mousse
- 1 cup heavy whipping cream, chilled
For the tartlets
- 1 sheet frozen puff pastry, thawed
- ¼ cup powdered sugar
- Reddi-wip®, for garnish
- Fresh raspberries, for garnish
Make the raspberry curd
- Place the raspberry puree, sugar and eggs in a heavy-bottomed saucepan over medium heat. Whisk to combine.
- Add the butter, and stir frequently, until the butter is melted. Reduce the heat to medium-low and cook the mixture until it thickens and coats the back of a spoon. Do not boil.
- Transfer the curd to a container with a tight-fitting lid. Place a sheet of plastic wrap directly on the surface of the curd. Cool to room temperature. Once cool, place the lid on the container (do not remove the plastic wrap) and place in the refrigerator for at least 4 hours, and up to 24 hours.
Make the tartlet shells and the mousse
- Heat the oven to 400 degrees F. Spray an 18-well muffin tin (or two 12-well muffin tins) with nonstick spray and set aside.
- Unfold the puff pastry sheet on a lightly floured surface and, and roll into an 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press the pastry squares into the muffin tin(s). Sift powdered sugar over the puff pastry. Prick the centers of the pastries with a fork. Place a second muffin tin one containing the puff pastry shells, and nestle the bottoms of the wells so they sit on top of the puff pastry shells.
- Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. Let the pastries cool in the pans on wire racks for 5 minutes. Remove the tartlet shells from the pans and let cool completely on wire racks.
- Once the tartlets are completely cool, whip the heavy cream to stiff peaks. Fold ½ cup of the raspberry curd into the whipped cream. Pipe or spoon the mousse into each of the tartlet shells.
- Place a dollop of Reddi-wip on top of each tartlet and garnish with a fresh raspberry. Serve immediately.