Blueberry Mousse Tarte

This fruity and delicious blueberry mousse tarte is just perfect for those hot summer days ahead! Light and creamy mousse on a crispy short pastry crust - works well with a No-Bake crust too. You definitely need to try this delicious and mouthwatering recipe!

Ingredients

The crust:

200g all purpose flour

100g butter

1 egg

80g sugar

1 tsp. vanilla extract

a pinch of salt

500g dried peas for blind-baking

The filling:

250g skyr or smooth cream cheese

270g heavy cream

300g blueberries

12g powdered gelatine

80g sugar

1 tsp. vanilla extract

The topping:

150g blueberries

150g raspberries

icing sugar for dusting

Method

Mix flour with salt and sugar in a bowl. Add butter in pieces, vanilla extract and egg and work into a smooth dough. Add 2 tbsp cold water to the mixture, if the dough is too dry.

Cover and let rest in the fridge for at least 30 minutes.

Heat oven to 180°C. Roll out dough on a flour dusted surface and transfer to a greased tarte form. Prick dough evenly with a fork to avoid dough losing shape. Put some parchment paper onto the dough and fill up with dried peas. Bake in preheated oven for about 25 minutes. Let cool completely - remove parchment paper when completely cooled.

For the filling, whisk heavy cream with 2 tbsp. from sugar. Wash berries. Mix blueberries with remaining sugar in a small pan and bring to a boil. Let simmer at medium heat for 5 minutes. Blend blueberries until smooth and strain. Add gelatine powder, mix well and let cool- stir up every few minutes.

Mix blueberry sauce with skyr and fold in whisked cream. Pour cream into the tarte form onto the crust and smooth down. Let rest in the fridge for at least 4 hours. Decorate with remaining berries and dust with icing sugar.