I saw a recipe in Anna Olson’s cookbook “Another Cup of Sugar”. She is one of my favorite pastry and dessert chefs. I only adapted the tart’s mousse filling from her Hawaiian Tart’s recipe.
|Special Consideration:||Quick and Easy|
12 tart shells ready to bake
Peach Mousse Filling
1/2 cup low fat ricotta
3 1/2 tbsp sugar
1/2 tsp lime zest
1 1/2 tbsp fresh lime juice
1/4 cup pureed peach (you can subtitute for peach pulp)
FOR CRUST, preheat oven to 425 F. Place tart shells on middle oven rack. Bake for 10-12 minutes. Shell should be a rich golden brown edges. Allow to cool in a pan, then remove.
FOR PEACH MOUSSE FILLING, cream riccota gently with sugar to soften. Add lime zest and juice, and peach pureed/pulp. Stir until evenly blended (switch to a whisk if you wish, but be careful not to overbeat. If mousse is too soft, chill for 20 minutes to firm up. Pipe or spoon mousse into tart shell and chill until ready to serve.
GARNISH with blueberries and peach slices immediatelly before serving.