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Triple Berry Mousse Tart

by on March 3, 2013 · 4 comments

If you have a celebration coming up or are just looking for a flashy but easy fruit dessert, I heartily recommend the Triple Berry Mousse Tart from Orchard’s Finest.   After trying it this week, Todd proclaimed it one of the best desserts ever.  (!!)

triple berry mousse tart

Now he could have meant one of one hundred best or one of five best, but I didn’t press for details. I was just glad that folding straight preserves (no extra fruit purees required) into a mixture of cream cheese, gelatin and whipped cream added enough fruit flavor.  I also liked how tossing the preserves with fresh strawberries and blackberries made them shiny, and am already planning on using this technique to make some pretty fruit topped miniature tarts like you see in bakeries.

Triple Berry Mousse Tart


As for this recipe, the only changes I made to the original recipe were to use blackberries instead of blueberries and use a 9 inch round springform pan in place of an 8 inch. In fact, I wonder how many people out there actually own an 8-inch springform. Is that a common size? I only have a 9-inch springform and figured only cake decorators or people who made a lot of cheesecake would own an 8-inch. Either way, this dessert worked.  I scaled up the crust by about 1/5 and left the filling as is because I didn’t want to open another package of cream cheese just to increase the height of the filling.

Triple Berry Mousse Tart
 
Prep time
Cook time
Total time
 
An easy Triple Berry Mousse Tart made with Orchard's Finest preserves
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • 1 2/3 cups vanilla wafer crumbs
  • 1/3 cup quick rolled oats
  • 3 tablespoons firmly packed brown sugar
  • 5 tablespoons butter, melted
  • 1 1/2 cups heavy cream, divided -- I used about 2 cups
  • 3 tablespoons sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1 (8 oz.) package cream cheese, softened
  • 3 tablespoons boiling water
  • 1 envelope unflavored gelatine (2 teaspoons)
  • 1 (12 oz.) jar Smucker's® Orchard's Finest® Northwest Triple Berry Preserves, divided
  • 3/4 cup fresh mixed berries such as chopped strawberries, blueberries and/or raspberries (Use more if needed)
Instructions
  1. Combine cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan. If using a 9-inch springform, increase the crust ingredients by about 1/5 (see note).
  2. Beat 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
  3. Beat remaining 1/2 cup (or 1 cup) heavy cream until stiff peaks form. Beat in 1 or 2 tablespoon sugars. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh mixed berries in small bowl. Spoon evenly in center of cheesecake.
Notes
If using a 9-inch springform and, you might want to increase the crust ingredients slightly. I used 6 tablespoons of butter, 1/2 cup oats and about 2 cups of Nilla Wafers. Or just leave the measurements as they are for a thin crust.

 

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Published on March 3, 2013

{ 4 comments… read them below or add one }

Kate March 3, 2013 at 1:41 pm

That looks lovely. Refreshing and fruity, plus a welcome soft texture after the chewing of a main dish. :)

gloria March 3, 2013 at 2:19 pm

This is a beautiful, showy dessert and healthier too since it has fruit. My spring form rusted out. Do you think a 9″ tart pan would work?

Ela March 3, 2013 at 6:54 pm

Looks good and easy to make. This is my husband’s kind of dessert, he loves fruit desserts.

Anna March 5, 2013 at 5:48 pm

Gloria, I don’t think a tart pan would be quite deep enough.

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