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Photo of No bake pomegranate mousse tart by Flours Frostings at BetterButter
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No bake pomegranate mousse tart

Jun-01-2016
Flours Frostings
30 minutes
Prep Time
0 minutes
Cook Time
12 People
Serves
Read Instructions Save For Later

ABOUT No bake pomegranate mousse tart RECIPE

A great make ahead dessert with a biscuit base and a uber smooth, light pomegranate mousse filling

Recipe Tags

  • Egg-free
  • Easy
  • Dinner Party
  • Australian
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 12

  1. For the base: 100 grams (or 1/2 cup crushed ) digestive biscuits
  2. 50 grams or around 1/4 cup unsalted butter
  3. For the mousse filling: 2-3 pomegranates (enough for 1 1/2 cups juice)
  4. 100 grams or 1/2 cup sugar
  5. 10 grams or 1 tablespoon gelatin
  6. 3 tablespoon cold water
  7. 1 tsp lemon juice
  8. 1 cup heavy or whipping cream

Instructions

  1. Line a round 8 or 9 inch round pan with plastic wrap , such that wrap is above the sides of the pan. You could alternately use a springform pan or mousse ring for smoother sides.
  2. To make the base, melt the butter and add crushed biscuits. Mix well and press into the base of pan.
  3. Chill for atleast 30 minutes or until your mousse is ready.
  4. Sprinkle the gelatin over the cold water in a small bowl. Keep aside.
  5. Blend together the seeds (Arils ) of the pomegranate in your mixer or food processor.
  6. Strain into a sauce pan ( to get rid of the graininess) and add the sugar. Heat on low until it starts to bubble .
  7. Take off the heat and add the lemon juice and gelatin mixture. Mix until all gelatin granules are dissolved. You could strain it again if you wish. Let this come to room temperature. Whisk in between if you feel its forming a jelly.
  8. Whip up the cream to soft peaks.
  9. Fold the cream into the pomegranate mixture until smooth.
  10. Pour onto your chilled base and smoothen the top. Chill for 6 hours or overnight. When you are ready to serve, just lift the plastic wrap out (or unmold if using a mousse ring/ springiform pan) and transfer the tart to the serving dish.

Reviews (4)  

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Sadhana Rao
Dec-27-2017
Sadhana Rao   Dec-27-2017

Suchitra Madhavnarayan
Jul-31-2017
Suchitra Madhavnarayan   Jul-31-2017

What can use instead of gelatin

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