Category: Dessert

Yield: One 10” tart

Ingredients:

Tart Dough Ingredients:

• 114 g butter, unsalted
• 50 g granulated sugar
• 2 g kosher salt
• 30 g egg white
• 180 g all-purpose
• 1 g baking powder

Or

• One 9 or 10” pre-made tart shell

 

Peanut Butter Mousse Ingredients:

• 170 g heavy cream
• 40 g powdered sugar
• 100 g Once Again Creamy Peanut Butter
• 2.25 g kosher salt

Raspberry Gelee Ingredients:

• 228 g frozen raspberries
• 50 g granulated sugar
• 3 g lemon juice
• 7 g gelatin leaf, bloomed

Directions

• Make the Crust: Cream the butter, sugar and salt. Add the egg whites and combine. Add the flour and baking powder and mix until just combined. Roll the dough to ¼” thick and thoroughly chill. Line a 9 or 10” tart pan with the dough and dock the sides and bottom. Bake at 350 °F until evenly golden brown. Let cool before filling.
• Make the Peanut Butter Mousse: Combine mousse ingredients and whip on medium speed until medium peaks form. Use immediately in the prepared tart shell and chill until firm.
• Make the Raspberry Gelee: Combine the raspberries and sugar and cook until boiling. Continue boiling for 2 minutes while stirring. Remove from the heat. Add lemon juice and bloomed gelatin. Stir until gelatin is melted. Pour raspberry gelee over peanut butter mousse and chill until set.