Easy Fruit Tarts with Lemon and Cheese Mousse

Name: Easy Fruit Tarts with Lemon and Cheese Mousse
Yield: 6 servings
Cuisine: American
Ingredients: 1 Tart Crust; 60 grams Cream cheese; 20 grams Granulated sugar (fine); 1 ●Egg yolk; 10 grams ●Milk; 20 grams ●Granulated sugar; 30 ●Lemon juice; 2 grams Gelatin leaves; 1/2 a lemon Grated lemon skin; 100 grams Heavy cream (47% fat); 1 Fruits for topping

cookpad.japan @cookpad_jp

I had some cream cheese, lemon, and heavy cream with a nearing expiration date. That's when I came up with these recipe tarts. It's shaped like this because making it properly was too much trouble. As a result, I ended up using my long-forgotten half-oval mold (formerly used for manju treats) to make these cute and easy mousse disguised with lots of fruits.

-Make sure to mix the egg yolk batter as you warm it.
-You could use regular granulated sugar instead of fine ones.
-Use non-waxed lemon for the skin. You may omit the lemon if you don't have any. For 6 half-oval molds. Recipe by nyonta

cookpad.japan @cookpad_jp

Saved

Ingredients

6 servings

1Tart Crust
Lemon and cheese mousse:
60 gramsCream cheese
20 gramsGranulated sugar (fine)
1●Egg yolk
10 grams●Milk
20 grams●Granulated sugar
30●Lemon juice
2 gramsGelatin leaves
1/2a lemon Grated lemon skin
100 gramsHeavy cream (47% fat)
1Fruits for topping

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Steps

1

Prepping the pie crust: roll out the crust until 4 mm thick. Cut using a round cookie cutter with jagged edges (or simply a round cutter).
2

Bake for approximately 18 minutes in an oven preheated to 180°C preheated. (Please adjust baking time to your oven.)
3

Prepping the lemon mousse: microwave the cheese for approximately 30 seconds to soften. Add granulated sugar and knead.
4

Into a separate bowl, combine ● ingredients and mix well with a whisk. Soak the gelatin leaves in ice-cold water.
5

Put the mixture from Step 4 into a pan. Heat over low to medium heat and stir as you heat. Once thickened as shown in the photo, remove from the heat.
6

Add gelatin into the pan and dissolve. Then add that into the lemon mousse mixture from Step 3. Mix well with a whisk until completely smooth. Add the grated lemon skin at this stage.
7

Whip the heavy cream until it forms soft peaks.
8

Combine the whipped cream and the lemon mousse mixture. Mix well to finish the batter. Put that into a piping bag.
9

Squeeze the batter into half-oval molds.
10

When done, smooth out the surface with a palette knife. Freeze to harden.
11

To remove from the mold, prepare a bowl of hot water. Stick a fork into the mousse and warm the bottom with the hot water bath. After it's slightly warmed and molten, spin the fork gently to remove them.
12

Top the mousse on top of the tart crusts.
13

Decorate with lots of fresh fruit around the mousse.
14

Sift some powdered sugar on top to finish. It's a delicious cheese mousse with some nice lemon flavor.