Ingredients
250g packet plain sweet biscuits
150g unsalted butter, melted
Raspberries, dried rose petals, crushed strawberry crisps, mini meringues, slivered pistachios and edible flowers, to serve
Raspberry Mousse
2 tsp gelatine powder
2 Tbsp cold water
6 stalks rhubarb, cut in 3cm pieces
125g punnet raspberries
1 Tbsp dried food-grade rose petals
3/4 cup caster sugar
1 tsp lemon juice
Finely grated zest of 1 lemon
11/2 cups thickened cream
Method
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Put biscuits in bowl of a food processor and pulse until fine crumbs form. Transfer to a bowl and stir in melted butter until well combined.
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Lightly grease a 25cm-wide (2.5cm deep) fluted, loose-based tart tin. Press crumb mix firmly over base and side of tin, using a flat-based glass to compact well. Freeze for 20 minutes.
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Meanwhile, to make mousse, sprinkle gelatine over water. Stand at room temperature for 10-15 minutes, until gelatine is hydrated.
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Meanwhile, in a medium saucepan, cook rhubarb, raspberries, rose petals, sugar, lemon juice and zest on low heat for 7-8 minutes, until rhubarb is tender. Remove from heat, cool slightly, then puree until smooth. Add gelatine mixture and stir until dissolved. Strain fruit mixture through a sieve, discard solids and cool down to room temperature.
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Whip cream until soft peaks form, then fold into cooled fruit mixture.
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Pour mousse into chilled tart shell, and use back of a spoon to level. Chill for 5 hours or overnight.
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Top tart with raspberries, rose petals, strawberry crisps, meringues, pistachios and edible flowers. Serve.
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