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1
Prepping the pie crust: roll out the crust until 4 mm thick.
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2
Cut using a round cookie cutter with jagged edges (or simply a round cutter).
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3
Bake for approximately 18 minutes in an oven preheated to 180C preheated.
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4
(Please adjust baking time to your oven.)
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5
Prepping the lemon mousse: microwave the cheese for approximately 30 seconds to soften.
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6
Add granulated sugar and knead.
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7
Into a separate bowl, combine ingredients and mix well with a whisk.
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8
Soak the gelatin leaves in ice-cold water.
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9
Put the mixture from Step 4 into a pan.
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10
Heat over low to medium heat and stir as you heat.
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11
Once thickened as shown in the photo, remove from the heat.
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12
Add gelatin into the pan and dissolve.
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13
Then add that into the lemon mousse mixture from Step 3.
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14
Mix well with a whisk until completely smooth.
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15
Add the grated lemon skin at this stage.
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16
Whip the heavy cream until it forms soft peaks.
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17
Combine the whipped cream and the lemon mousse mixture.
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18
Mix well to finish the batter.
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19
Put that into a piping bag.
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20
Squeeze the batter into half-oval molds.
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21
When done, smooth out the surface with a palette knife.
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22
Freeze to harden.
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23
To remove from the mold, prepare a bowl of hot water.
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24
Stick a fork into the mousse and warm the bottom with the hot water bath.
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25
After it's slightly warmed and molten, spin the fork gently to remove them.
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26
Top the mousse on top of the tart crusts.
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27
Decorate with lots of fresh fruit around the mousse.
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28
Sift some powdered sugar on top to finish.
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29
It's a delicious cheese mousse with some nice lemon flavor.
