There is nothing I love more than strawberries! When they are in season, I can eat them every single day. Which is why I'm so excited to have shared my favorite strawberry mousse tart recipe with Lindsay Iadeluca on Studio 10 this week.
You can watch the clip and cook along with me here.
No- Bake Strawberry Mousse Tart
1-pint strawberries, washed and trimmed
1 tsp. honey (local preferred)
2 tsp. coconut oil
1 can full fat can coconut milk, refrigerated upside down
1/4 cup almonds
5- 8 oz. ginger cookies, crushed
In a food processor add the ginger cookies, almonds and coconut oil, pulse until you get a coarse crumb. Separate the mixture into the bottom of either a lightly sprayed individual tart pan or ramekin. (Note: It will make 3 to 4 servings depending on the size of your pan or ramekin.) Set aside. Wipe out the bowl of the food processor and add 3/4 of the pint of strawberries and honey. Puree the strawberries and honey until smooth. Take out the can of coconut milk and open it from the bottom, drain off the water. Add the solid coconut milk to a large bowl and beat up with a hand mixer until fluffy. (About 2-3 minutes on medium speed.) Gently fold in the strawberry puree into the coconut cream until just combined. Split the strawberry cream mixture into your ramekins and smooth. Decorate the top with the remaining strawberries. Refrigerate for 1 hour or freeze for 15 minutes until firm. Enjoy!! to edit.
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