I had 15 minutes more to go for the doorbell bell to ring, friends would now arrive any moment, but I was still running around with the tart, the slice & the camera… a few quick shots before I greet my friends; for what is a food post without a photo?
Balancing those precious 15 minutes to Click & also to tuck away the slice discreetly back into place as if never touched, had me sweating down my spine. When Lorraine (Now Quite Nigella) wrote a post about the Food Bloggers being “peculiar creatures, I could totally relate;-) If you haven’t read it, go read it!
Well, here they are, not so good, but atleast to have an idea of what this is about.
I am still stuck with a non working oven; the tart shell/pie crust is not homemade.. just used a ready made crust. I will just give approximate measurements. Since I did not think that I would post this one, I really did not pay attention this time to the amounts.
Cherry Berry Mousse Tart
Ingredients: (makes about two 7″ tarts)
- 1 lb Strawberries, Hulled
- 1 Cup Fresh Pitted Cherries
- 2 Cups Whipping Cream/Cool Whip/Double Cream
- 1/2 Cup Sugar (more or less depending on how sweet the strawberries are)
- 2 Envelopes Unflavored Gelatin
- 1/4 Cup Milk
- Ready made Pie Crust or Tart Shell
- 3/4 Cup Semi Sweet Chocolate
Sprinkle the gelatin over the cold milk. Place the bowl over hot water till the gelatin dissolves & becomes a clear liquid.
Finely Chop about 1/2 Cup of Cherry & Strawberry mixed together.
Puree the rest of the Strawberries & Cherries with the sugar.
Melt the chocolate & mix in about 3 tablespoons of cream to form a chocolate mix like a thick ganache.
Whip the rest of the cream till it holds stiff peaks. Combine the Cream & the Strawberry & Cherry lightly & gently, but make sure they mix well.
Take few spoons of the cream & fruit mixture & fold it lightly into gelatin & mix, & then fold the rest of the cream & fruit mixture through gelatin mixture, lightly but uniformly. Gently fold in the chopped fruits & berries into the cream.
Coat the pie crust/tart shell with the thick chocolate & pour the gelatin & cream mix over it, lightly & carefully spreading it around, so it fills the shell uniformly.
Leave to set for at least 5-7 hours. Overnight works better.
Slice & serve.
This slice was tucked back in;-)
It was a lovely creamy summer dessert – it was announced as “one of the best & refreshing summer desserts ever” by the family;-). Nothing can go wrong with cherries & strawberries, right? I loved the color of the dessert just as much as I love working with strawberries & cherries when they color my hands. Just the right summer dessert, light, airy, smooth & berry & cherry-licious! & quick to put together. Loved every bite of it.
Sending this to the Original Recipes Round up hosted at Culinarty.