Hello everyone. I hope your week is going well. Is it just me, or is this year already flying by? I feel like we just started 2017 and March is already creeping in. Sometimes, I wish I could slow time down just a bit. There is so much to do and so little time.
But in the mean time, I am sharing these adorable individual Raspberry Mousse Tarts that I know will satisfy your sweet tooth. And did I mention that this is a NO BAKE dessert? You heard correctly. NO BAKE... I found the recipe on Pinterest so I want to give credit the blog that posted the recipe: Cooking On The Front Burners .
This dessert is delightful and full of berry goodness. Light and with the dreamiest combination of flavors. Oreo cookies, raspberry mousse and whip cream. What's not to love right?
I love serving individual desserts. I think they are much cuter and so whenever I find a recipe that calls for small or individual portions, I am ready to recreate it and make it my own. And here it is!!
- 8 ounces Oreo Cookies (I used the new thin ones)
- 4 tablespoons butter, melted
- 1 cup cool whip, thawed plus more for decorating
- 8 ounces cream cheese softened
- 6 ounces fresh raspberries (keep 4 for garnish)
- 2 teaspoons Chambord liqueur (I used 2 teaspoons of fresh raspberry jam)
- 1/2 cup powdered sugar
- In a food processor add the oreos and pulse until fine crumbs then removed to a small bowl
- Add the melted butter and mix well
- Place about 1/3 cup of mixture into four 4 1/2" tart pan with removable bottoms (that have sprayed with PAM)
- Use your fingers to press mixture on bottom and up sides of tart pan
- Put in freezer while preparing filling
- In a medium bowl whip together the cream cheese and powdered sugar
- In a small food processor place the fresh raspberries and Chambord and pulse until the mixture is smooth
- In a wire mesh strainer place the raspberry mixture and use a spoon to press until only the seeds are left
- Add to the cream cheese mixture
- Next add the whipped cream and combine on low speed until just combined
- Divide the mixture between the 4 tart pans
- Use whipped cream to pipe stars on the edges of the tart
- Refrigerate for at least one hour and then garnish with a raspberry
- Optional: sprinkles
Fresh raspberry jam and raspberry mousse
These raspberry mousse tarts are just as delicious as they are cute, and they’re so easy to make too. They’re perfect for anytime that cookies and raspberry mouse is sounding good (which is always, right?). Enjoy!