Triple Berry Mousse Tart
- Preparation Time: 30 minutes
- Chilling time: 2 hours
Keep the heat down in the kitchen with a no-bake dessert. It comes together easily with a vanilla wafer crust and a cream cheese filling made with Smucker’s® Orchard’s Finest® Northwest Triple Berry Preserves and topped with mixed fresh berries.
There are eight Smucker’s® Orchard’s Finest® varieties, each featuring the best fruit from the best places. Learn more and find recipe inspirations at smuckers.com.
| Amount | Measure | Ingredients |
|---|---|---|
| 1 2/3 | cups | vanilla wafer crumbs |
| 1/3 | cup | quick rolled oats |
| 5 | Tbsp | firmly packed brown sugar |
| 5 | Tbsp | butter, melted |
| 1 1/2 | cups | heavy cream, divided |
| 3 | Tbsp | sugar, divided |
| 1/2 | tsp | vanilla extract |
| 1 | 8 oz | package cream cheese, softened |
| 3 | Tbsp | boiling water |
| 2 | tsp | unflavored gelatin (1 envelope) |
| 1 | 12 oz jar | Smucker’s® Orchard’s Finest® Northwest Triple Berry Preserves, divided |
| 3/4 | cup | fresh mixed berries (chopped strawberries, blueberries and/or raspberries) |
To prepare:
- Combine cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch spring form pan.
- 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 gelatin in small bowl. Stir about 2 minutes or until gelatin is completely dissolved. Beat into cream cheese mixture until blended. Stir 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
- Beat remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag.
