Blueberry Lemon Curd Mousse Tarts
The recipe Blueberry Lemon Curd Mousse Tarts can be made in roughly 1 hour and 25 minutes. This recipe serves 4. One portion of this dish contains around 13g of protein, 79g of fat, and a total of 1274 calories. For $4.97 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Daydreamer Desserts requires lemon zest, blueberries, butter, and heavy whipping cream. 14 people have made this recipe and would make it again. It works well as a dessert. With a spoonacular score of 52%, this dish is solid. Similar recipes include Lemon Curd Tarts, Lemon Curd Tarts, and Mini Lemon Curd Tarts.
Servings: 4
Preparation duration: 75 minutes
Cooking duration: 10 minutes
Ingredients:
macerated blueberries
6 ounces fresh blueberries
3 tablespoons melted butter, slightly cooled
1 package (27 cookies) Pepperidge Farm Bordeaux cookies
1 teaspoon unflavored gelatin powder
¼ cup granulated sugar
1 cup heavy whipping cream
¼ cup lemon curd
pinch of grated lemon zest
1 tablespoon limoncello
2 tablespoons limoncello
¾ cups macadamia nuts
Equipment:
food processor
baking sheet
oven
frying pan
microwave
bowl
Cooking instruction summary:
Pre-heat oven to 350 degrees F.Spray 4-5" tart pans with non-stick cooking spray place them on a baking sheet and and set aside.In a food processor pulse cookies and macadamia nuts until finely ground. Pour melted butter into cookie and nut mixture stir to combine.Divide crust mixture equally between the 4 tart pans, press crust over the bottom and up the sides of each pan. Bake for 8-10 minutes. Allow to cool completely before filling.In a bowl mash blueberries, sugar limoncello and lemon zest. Allow to sit for 30 minutes. Strain juice from macerated blueberries before adding them to the mousse.In a small microwave cup stir together limoncello and gelatin, microwave for 20 seconds on 50% power. Set aside.In a large beat whipping cream until just before it starts to thicken, add lemon curd and gelatin mixture. Beat until stiff peaks form, don't over-beat. Fold in strained macerated blueberries. Pipe or spoon mixture evenly over chilled tart shells garnish with fresh blueberries. Serve chilled.
Step by step:
1. Pre-heat oven to 350 degrees F.Spray 4-5" tart pans with non-stick cooking spray place them on a baking sheet and and set aside.In a food processor pulse cookies and macadamia nuts until finely ground.
2. Pour melted butter into cookie and nut mixture stir to combine.Divide crust mixture equally between the 4 tart pans, press crust over the bottom and up the sides of each pan.
3. Bake for 8-10 minutes. Allow to cool completely before filling.In a bowl mash blueberries, sugar limoncello and lemon zest. Allow to sit for 30 minutes. Strain juice from macerated blueberries before adding them to the mousse.In a small microwave cup stir together limoncello and gelatin, microwave for 20 seconds on 50% power. Set aside.In a large beat whipping cream until just before it starts to thicken, add lemon curd and gelatin mixture. Beat until stiff peaks form, don't over-beat. Fold in strained macerated blueberries. Pipe or spoon mixture evenly over chilled tart shells garnish with fresh blueberries.
4. Serve chilled.
Nutrition Information:
covered percent of daily need
