Raspberry Lemon Mousse Tart Recipe

Name: Raspberry Lemon Mousse Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry almonds; 3/4 cup dry macadamia nuts; 3/4 cup unsweetened shredded coconut; 1 cup golden raisins; 1/4 teaspoon sea salt; 1 1/2 cups cashews, soaked for 2 to 4 hours and drained; 2/3 cup coconut water; 1/4 cup lemon juice; 1/4 cup agave nectar; 2 teaspoons grated lemon zest (optional); 1/4 teaspoon vanilla extract; 1/4 teaspoon sea salt; 1/8 teaspoon turmeric (optional, for color); 1/4 cup melted coconut oil; 1 cup fresh raspberries

Servings: persons

1 cup dry almonds
3/4 cup dry macadamia nuts
3/4 cup unsweetened shredded coconut
1 cup golden raisins
1/4 teaspoon sea salt
1 1/2 cups cashews, soaked for 2 to 4 hours and drained
2/3 cup coconut water
1/4 cup lemon juice
1/4 cup agave nectar
2 teaspoons grated lemon zest (optional)
1/4 teaspoon vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon turmeric (optional, for color)
1/4 cup melted coconut oil
1 cup fresh raspberries

1
For the crust: Pulse the almonds, macadamias, and coconut together in a food processor until coarsely ground.
2
Add the raisins and salt, and pulse until the mixture sticks together when pressed between your fingers.
3
Press into a 9-inch tart pan with a removable bottom (or a pie plate) and refrigerate or freeze to chill completely.
4
For the mousse: Combine all ingredients in a high-speed blender and blend until smooth.
5
To assemble and serve: Fill the chilled crust with the lemon mousse.
6
Chill the tart for at least one hour, or until ready to serve.
7
Top with fresh raspberries just before serving.
8
Substitutions:
9
Almonds: Pistachios
10
Macadamia nuts: Cashews
11
Raisins: Pitted dates
12
Coconut water: 1/2 cup filtered water plus 2 tablespoons agave nectar
13
Agave nectar: Coconut nectar or any other liquid sweetener

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup dry almonds, 3/4 cup dry macadamia nuts, 3/4 cup unsweetened shredded coconut, 1 cup golden raisins, and more.

Yes, Raspberry Lemon Mousse Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Lemon Mousse Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions