Try this Blueberry Lemon Curd Mousse Tarts recipe, or contribute your own.
Suggest a better descriptionTart Crust: Pre-heat oven to 350 degrees F. Spray 4-5" tart pans with non-stick cooking spray place them on a baking sheet and and set aside.
In a food processor pulse cookies and macadamia nuts until finely ground. Pour melted butter into cookie and nut mixture stir to combine. Divide crust mixture equally between the 4 tart pans, press crust over the bottom and up the sides of each pan. Bake for 8-10 minutes. Allow to cool completely before filling.
Macecrated Blueberries: In a bowl mash blueberries, sugar limoncello and lemon zest. Allow to sit for 30 minutes. Strain juice from macerated blueberries before adding them to the mousse.
Blueberry Lemon Curd Mousse Filling: In a small microwave cup stir together limoncello and gelatin,
microwave for 20 seconds on 50% power. Set aside.
In a large beat whipping cream until just before it starts to thicken, add lemon curd and gelatin mixture. Beat until stiff peaks form, don't over-beat. Fold in strained macerated blueberries. Pipe or spoon mixture evenly over chilled tart shells garnish with fresh blueberries. Serve chilled.
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Serving Size: 1 Recipe (516g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1707 | ||
Calories from Fat: 1470 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 163.3g | 218 % | |
Saturated Fat 66.3g | 332 % | |
Monounsaturated Fat 82.7g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 278.3mg | 86 % | |
Sodium 331.3mg | 11 % | |
Potassium 652.2mg | 17 % | |
Total Carbohydrate 42.5g | 13 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 30.5g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1707
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