Berry Tarts w/ Goat Cheese Mousse {splurge}

I just got back from London.  Has a good ring to it doesn't it?  No big deal.  I was there for a few days, Paris before that.  No biggie. First off, I flew Virgin Atlantic which I've always had good experiences with.  No long lines, few delays, plenty of available assistance.  And free wine in economy.

I was rather proud of myself about the flight situation.  Los Angeles to London is one longgggg flight.  I get antsy. It's not a fear of flying's the uncomfortable factor.  Those seats are so vertical that you're practically leaning forward.  And if you have long legs and child-bearing hips like's just not nice!  Can a doctor's note get me into business?   I'm the antsiest.

But I would give myself an A for the flight there.  3 movies, 2 glasses of wine and 1 bathroom break.  I was calm, cool, collected and quite content.  Since I can't sleep on planes, resignment is my only option.

The flight back: 5 t.v. episodes, 4 glasses of wine (they're small!), 3 pillows, 2 movies and 1 bathroom break.  C+.  It was the 7 hour itch.  Thank goodness I was flying alone because I was forced to silently complain to myself.  The 7 hour airplane itch is when I crave all the freedoms I don't have in that stupidly too-small dirty economy chair:

-Kite surfing.  I never have but I need it.

-The gym.  It's been a long while but I need it.

-Beverage with grenadine.  They don't carry grenadine?  But I need it.

-A fruit tart?  All I want is a fruit tart.  I need it!

Berry Tarts w/ Goat Cheese Mousse

Now that I'm reinstated with all my red, white and blue freedoms, I need to have these tarts again.  This weekend sounds positive.

Fouth of July sounds promising as well.

Berry Tarts w/ Goat Cheese Mousse
Berry Tarts w/ Goat Cheese Mousse

The goat cheese mousse is a nice twist and will surely convert many goat cheese dislikers.

Berry Tarts w/ Goat Cheese Mousse

See me assembling these on an interview I did at!

Recipe courtesy of Tartelette

INGREDIENTS: (makes 8)

For the crust:

  • 4 tbsp. slivered almonds
  • ½ cup sugar
  • 1 stick (8 tbsp.) unsalted butter, at room temperature
  • pinch of salt
  • 1 ½ cups all-purpose flour
  • 2 egg yolks
  • 1 teaspoon vanilla extract

-Preheat oven to 350° F. -In a food processor, pulse the almonds and sugar until finely ground.
-In the bowl of an electric mixer fit with a paddle attachment, cream the butter, ground nuts and salt on medium speed until combined.
-Slowly add the flour, egg yolks and vanilla extract until fully incorporated.
-Shape dough into a ball and flatten into a disk.  Wrap with plastic wrap and refrigerate for 2 hours or overnight.

-Place dough between two pieces of parchment paper and roll it to about 1/8” thick.
-Cut out 6” rounds and fit them inside 4” tartlets.  Pat the dough with your fingers if they break.
-Prick the dough with a fork and refrigerate 30 minutes.
-Place a piece of parchment paper inside the tart shells and fill with pie weights or beans.  Bake at 350° for 15-20 minutes, or until golden brown.
-Let cool completely on wire wracks and remove weights.

For the goat cheese mousse:

  • 8 oz. goat cheese, at room temperature
  • ¼ cup sugar
  • juice and zest of half a lemon
  • 1 cup heavy cream, cold
  • 3 cups assorted berries, (I used raspberries)

-In the bowl of a stand mixer fit with a whisk attachment, add the goat cheese, sugar, lemon juice and lemon zest.
-When fully incorporated and smooth, add the heavy cream and whip of medium speed until light and fluffy and takes on the consistency of whipped cream.
-Refrigerate until ready to use.

 To finish:

-Fill a pastry bag with the mousse and pipe into tart shells.
-Top with berries; refrigerate the tarts until ready to serve.