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® Velvet Red Beet 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® Velvet Red Beet Supercolor 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 Suncore Foods® Rose 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® Velvet Red Beet Supercolor Powder
1/3 cup Strawberry compote
1. Jelly – Add water, sugar and 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 4 hrs 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 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.