Raspberry and Chocolate Mousse Tart – sugar-free, guilt-free

Preparation time: approx. 1.5 hours
Difficulty: Low
Servings: 8 pieces

Ingredients

Dough:

• 200 g shortcrust pastry and cocoa biscuit mix

• 1 egg

• 50 g butter

Raspberry cream:

• 400 g raspberries (fresh or frozen)

• gelatin (according to package instructions)

Chocolate mousse:

• 200 g chocolate mousse mix

• 240 ml milk

Instructions

1. Dough
   Knead the mix, butter, and egg into a smooth dough. Roll it out and place it in a tart pan. Bake for about 20 minutes at 180 °C until golden brown.

2. Raspberry cream
   Cook the raspberries, add gelatin, and mix well. Then blend into a smooth cream and cool.

3. Chocolate mousse
   Pour the chocolate mousse mix into a bowl, add milk, and whisk into a light, airy mousse.

4. Assembly
   First, spread the raspberry cream on the cooled base, then the chocolate mousse. Decorate with fresh raspberries, mint, or grated chocolate as desired. Refrigerate the tart for two hours to set.