Strawberry White Chocolate Mousse Tart with Red Beet Jelly
Jiggle happily to the weekend with this gorgeous Strawberry White Chocolate Mousse Tart with Red Beet Jelly! Start with a crunchy tart shell, fill with some fresh cute strawberry cubes, sweeten them with a delicious creamy strawberry mousse, and last but not least, top it off with cool, jiggle pink jelly. Add some Suncore Foods® Red Beet Powder to achieve to lovely pink color. Just with a dash of pink, doesn't this jelly look like pink sapphire? Try this exquisite recipe and dive into this delicious treat at SuncoreFoods.com. Happiness is just a bite away!
2 tbsp sugar of choice
1/8 tsp Suncore Foods® Red Beet Powder
3/4 tsp agar agar powder
150g all purpose flour
80g powdered sugar
15g almond meal
17g cocoa powder
90g dairy free butter
3 tbsp almond milk
1/4 tsp salt
120g coconut whipping cream
60g strawberry purée *Strain through a fine meshed strainer. Discard seeds.
1/2 tsp agar agar powder
35g sugar of choice
150g dairy free white chocolate
175g whipped coconut cream
1/2 tsp Suncore Foods® Red Beet Powder
1/3 cup strawberry compote
1. Jelly – Add water, sugar and Suncore Foods® Red Beet Powder to a saucepan, bring up to a boil. Add agar powder, and cook until dissolved, whisking constantly, continue to simmer for 1 minute. Turn off the heat. Pour jelly into food container, refrigerate for 1 hour or until set. Cut into cubes.
2. Tart Shell — Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Refrigerate the dough for at least 10 minutes. Roll out the chilled dough, cut the pieces using a tart ring and assemble. Then cut out the strips. Lift the strips and place them on the inside of each tart ring. Bake at 180c for 15-18 minutes. Allow to cool completely.
3. Strawberry Mousse — Bring 150g coconut cream to a boil, add in strawberry purée, agar powder and cook until powder has dissolved, whisking constantly. Pour hot cream over the white chocolate, add the Suncore Foods® Red Beet Powder and whisk until smooth. Allow mixture to cool to room temperature. Add in the 175g whipped coconut cream and mix until smooth.
4. Assemble — Add strawberry compote to the tart shell. Pip strawberry mousse over the compote layer. Place in the fridge to set. Top with red beet jelly cubes and enjoy.