Creamy Aquafaba Mousse Tartlet with Raspberry-Lemon Curd & Toasted Almond Crust
A flavorful nordic dessert perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- Aquafaba Mousse: 1/2 cup aquafaba (chickpea liquid) 1/2 tsp cream of tartar 1/4 tsp vanilla extract 1/4 cup powdered sugar 1/2 cup cold coconut cream
- Raspberry
- Lemon Curd: 1 cup fresh raspberries Zest and juice of 1 lemon 3/4 cup granulated sugar 2 large eggs 6 tbsp unsalted butter, cubed
- Toasted Almond Crust: 1 1/2 cups almonds, finely ground 1/4 cup coconut oil, melted 3 tbsp maple syrup 1 tsp vanilla extract Pinch of salt
Instructions
- Prepare the Raspberry Lemon Curd: In a saucepan, combine raspberries, lemon zest and juice, sugar, eggs, and butter. Cook over medium heat until thickened and coats the back of a spoon. Strain through a fine mesh sieve and let cool. Prepare the Aquafaba Mousse: In a mixing bowl, beat aquafaba with cream of tartar and vanilla extract until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form. Fold in the cold coconut cream gently. Prepare the Toasted Almond Crust: In a bowl, mix ground almonds, melted coconut oil, maple syrup, vanilla extract, and salt until well combined. Press into the bottom of tartlet molds or a pie dish. Bake at 350°F (175°C) for 12 15 minutes or until golden brown. Assemble the Tartlets: Fill the cooled crusts with Raspberry Lemon Curd, then pipe or spoon Aquafaba Mousse on top. Optionally, garnish with fresh raspberries and toasted almond slices.
Chef’s Insight
The combination of velvety aquafaba mousse and tangy raspberry-lemon curd creates a perfect balance of flavors and textures, making this dessert a crowd-pleaser.
Notes
Make sure to use fresh raspberries for the best flavor and texture. - Chill the coconut cream before whipping for a smoother mousse.