I use my annual National Pie Day potluck to expand my pie-making skills. Fueled by a desire to work with white chocolate, I came up with this show-stopping tart with a coconut flour crust, white chocolate mousse filling, and topped with fresh raspberries and a coconut lime streusel, which just happens to be gluten-free.
I'm not gluten-free myself, but I have many friends who are, and the pressed-into-the-pan crust used here is easy for a gluten-free beginner. The coconut flour, with its subtle coconut flavor compliments the bright flavors of the lime and raspberries, even if you aren't gluten -free.
White Chocolate Raspberry Tart with Coconut and Lime (Gluten Free)
- 1/3 cup unsalted butter, melted
- 2 eggs
- 1/4 teaspoon sea salt
- 3/4 cup coconut flour
- 1/2 cup coconut flour
- 1/4 cup shredded, unsweetened coconut
- 1/3 cup granulated sugar
- 4 Tablespoons (1/2 stick) melted butter
- Zest and juice of one lime
White Chocolate Mousse
- 7 ounces white chocolate, chopped into very small pieces
- 2 egg yolks
- 2 tablespoons sugar
- 1 1/4 cup heavy cream
· 12 oz Fresh Raspberries
Preheat oven to 320 Degree F.
Make crust. In a large mixing bowl, combine flour and salt. In a separate bowl, beat together eggs and melted butter. Combine wet and dry ingredients until a dough forms. Pat dough into a 9” greased pie or tart pan. Prick crust all over with a fork.
Bake crust for 10 minutes, cover edges with foil and bake for another 10-15 minutes until golden brown. Remove crust from oven and cool completely before filling.
Make Streusel. Combine streusel ingredients, adding lime juice until mixture clumps nicely. Spread streusel on a lined cookie sheet and bake for 12-15 minutes, stirring occasionally, until evenly browned. Set aside.
Make Mousse. In a saucepan, whisk together 1/4 cup of the cream, eggs yolks and sugar. Cook over medium-low heat for 3-4 minutes, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat and whisk in chopped chocolate. Strain through a sieve into a bowl and chill until cool.
Beat remaining cream until stiff peaks form. (If doing this by hand, chill your bowl, cream and whisk in the freezer before you start). Stir half the cream into the chocolate mixture, then gently fold the remaining whipped cream in.
Scoop mousse into completely cooled pie crust, cover, and chill at least thirty minutes and up to overnight.
Bring pie out approximately 30 minutes prior to serving. Line top of pie with fresh raspberries and sprinkle streusel on generously (you will use about half the streusel – use the rest to top yogurt, pancakes, etc.) Top pie with grated white chocolate (optional). Serve at room temperature.
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