{"id":7437,"date":"2009-07-31T07:18:31","date_gmt":"2009-07-31T14:18:31","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=7437"},"modified":"2009-08-02T16:14:56","modified_gmt":"2009-08-02T23:14:56","slug":"cherry-berry-mousse-tart","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/cherry-berry-mousse-tart\/","title":{"rendered":"Cherry Berry Mousse Tart"},"content":{"rendered":"


\n<\/strong><\/em>
\n\"cold-strawberry-pie-1\"
\n
\n<\/strong><\/em>
\nI 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?<\/p>\n

<\/p>\n

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<\/a> being “peculiar creatures, I could totally relate;-) If you haven’t read it, go read it!<\/p>\n

Well, here they are, not so good, but atleast to have an idea of what this is about.<\/p>\n

\"cold-strawberry-pie-2\"<\/p>\n

I am still stuck with a non working oven; the tart shell\/pie crust is not\u00a0 homemade.. just used a ready made crust. I will just give approximate measurements. Since I did not think that I would post this one,\u00a0 I really did not pay attention this time to the amounts.
\n
\n<\/strong><\/em>
\n
\n<\/strong><\/em><\/p>\n

Cherry Berry Mousse Tart<\/h3>\n


\n<\/strong><\/em><\/p>\n

Ingredients: <\/strong>(makes about two\u00a0 7″ tarts)
\n<\/strong><\/em><\/p>\n

    \n
  1. 1 lb Strawberries, Hulled
    \n<\/strong><\/li>\n
  2. 1\u00a0 Cup Fresh Pitted Cherries
    \n<\/strong><\/li>\n
  3. 2 Cups Whipping Cream\/Cool Whip\/Double Cream<\/strong><\/li>\n
  4. 1\/2 Cup Sugar <\/strong>(more or less depending on how sweet the strawberries are)<\/li>\n
  5. 2 Envelopes Unflavored Gelatin<\/strong><\/li>\n
  6. 1\/4 Cup Milk
    \n<\/strong><\/li>\n
  7. Ready made Pie Crust or Tart Shell<\/strong><\/li>\n
  8. 3\/4 Cup Semi Sweet Chocolate
    \n<\/strong><\/li>\n<\/ol>\n


    \n<\/strong><\/em>
    \n
    \n<\/strong><\/em>
    \nPreparation:<\/strong><\/em><\/p>\n

    Sprinkle the gelatin over the cold milk. Place the bowl over hot water till the gelatin dissolves & becomes a clear liquid.<\/p>\n

    Finely Chop about 1\/2 Cup of Cherry & Strawberry mixed together.<\/p>\n

    Puree the rest of the Strawberries & Cherries with the sugar.<\/p>\n

    Melt the\u00a0 chocolate & mix in about 3 tablespoons of cream to form a chocolate mix like a thick ganache.<\/p>\n

    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.<\/p>\n

    Take few spoons of the cream & fruit mixture & fold it lightly into gelatin & mix, & then fold the\u00a0 rest of the cream & fruit\u00a0 mixture through gelatin mixture, lightly but uniformly. Gently fold in the chopped fruits & berries into the cream.<\/p>\n

    Coat the pie crust\/tart shell with the thick chocolate & pour the gelatin & cream mix\u00a0 over it, lightly & carefully spreading it around, so it fills the shell uniformly.<\/p>\n

    Leave to set for at least 5-7 hours. Overnight works better.<\/p><\/blockquote>\n

    \"cold-strawberry-pie-3jpg\"<\/p>\n

    Slice & serve.<\/p>\n

    \"cold-strawberry-pie-4\"
    \n
    \n<\/strong><\/em>
    \nThis slice was tucked back in;-)<\/p>\n

    \"cold-strawberry-pie-5\"
    \n
    \n<\/strong><\/em>
    \nIt 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.<\/p>\n

    \"Culinarty Sending this to the Original Recipes Round<\/a> up hosted at Culinarty.<\/p>\n


    \n<\/strong><\/em>
    \n
    \n<\/strong><\/em><\/p>\n

    Related Posts:<\/strong><\/em><\/p>\n

    Fruit Berry Spoon Cake<\/a><\/strong><\/p>\n

    Saffron Yogurt Mousse with Rose Petal Honey<\/a><\/strong><\/p>\n

    Chickpea Fudge<\/a><\/strong><\/p>\n

    \n
    <\/div>