Peach Mousse Tart

Found my love for mousse on a cruise trip last year.  So light and heavenly...  I remember it was a chocolate mousse tart.  Simple, elegant, and airy, just the kind of dessert one can look forward to after a big meal.  Or it can also make for little bites of deliciousness.


Being me, being the crazy spontaneous me, I changed up the menu about 4 hours before due at our friend's dinner potluck.  :P  I knew I want to make a tart, something peachy, I couldn't decide what kind of custard I wanted for the tart though.  I was going to make a citrus based curd for the tart, but kept thinking of the end result and how it'll taste. Looking through my fridge and pantry and had an enlightening moment and knew what I was going to make for the potluck!


Tips:
1- Change up the fruits to whichever you prefer or whatever's in season.
2- If you have leftover whip cream, just freeze it and you can scoop out a dollop on your coffee or dessert as needed. 
3- If you do not have pastry pipe, you can use a Ziploc bag to pipe in the filling.  Just fill the Ziploc with your mousse and cut off one tip of the bag and squeeze :)
4- Hate having to mess with a pastry pipe?  Worry not my dear.  Feel free to use two spoons and spoon the mousse into the shells.
5- If you end up with extra mousse filling, feel free to refrigerate it and eat it as is.

Peach Mousse Tart

10-12 three inch tart shells
4 oz cream cheese (half a packet), softened
4 oz peach yogurt
1-1/2 cup whipped heavy cream
1/3 cup sugar
1 tsp gelatine in 1 tbsp water
1/2 cup cubed peaches

With a paddle beater attached to your standing mixer, cream the cream cheese and sugar.
When the mixture is more or less well mixed, add in peach yogurt.
Finally mix in the whipped heavy cream to the mixture and beat until texture is creamy and fluffy.
Mix gelatine and 1 tbsp of water in a heat resistant bowl.
Heat a little water in a pan and place the heat resistant bowl into the pan to dissolve the gelatine.
When gelatine is dissolved, remove from pan and set aside.
Remove about 1/3 cup of whipped mixture and slowly add about 2 tablespoons at a time of the whipped mixture to the gelatine.
Using a spoon or fork, mix until smooth before adding the next 2 tablespoons of whipped mixture.
Repeat until 1/3 cup of whipped mixture is finished.
Slowly beat in the gelatine mixture into the whip cream mixture until smooth.
Fill the mousse filling into your pastry pipe or Ziploc bag.
Pipe one layer of mousse to fill the bottom of the tart shells.
Spoon in a layer of peach cubes onto the mousse layer.
Continue to pipe the rest of the mousse into the tart shells.
Freeze for 2 hours or refrigerate for at least 6 hours before serving.

Good luck and have fun with light airy mousses.  ^.^