Lemon Mousse Tart is a delightfully bright, no bake dessert! Lemon mousse filling nestled in a pretzel crust, topped with fresh berries. The perfect balance of sweet, salty, creamy, and crunchy. Thank you United Dairy Industry of Michigan for sponsoring this post. All thoughts are my own.
We’re a little crazy about our summer berries around here. Normally we take our time visiting our favorite farmers and picking the fruits of their labors.
Fruits of the farmers’ labors. See what I did there?
We pick until our buckets are brimming with fresh berries, and then promptly come home and eat way more berries than anyone has a right to consume in a twenty four hour period. The next day, we start the process of freezing berries for the long haul, and making ridiculous quantities of jam.
When we’re (read: I am) sick of processing the berries–usually in the wee hours of the morning–I toss the remainders into a huge bowl and do my best Scarlet O’Hara impression, “I can’t think about that right now. If I do, I’ll go crazy. I’ll think about that tomorrow.”
For I know that after a few hours of sleep, I’ll awaken with new inspiration as to what else with which to incorporate the bounty of berries.
Spoiler Alert: sweetened dairy products are usually a factor.
No Bake Lemon Mousse Tart is one of my favorite uses for fresh summer berries.
The lemony, cream cheese mousse filling cradled in a salty pretzel crust is the perfect canvas for all the berry goodness. It’s a terrific balance of salty, sweet, creamy, and crunchy. The fact that it’s show-stoppingly gorgeous is an added bonus! It’s almost too pretty to eat. Almost!
Another benefit to making a No Bake Lemon Mousse Tart is that there’s no need to heat up with house when it’s already steamy outside. The tart is best either chilled or frozen, and topped with any combination of ripe, juicy berries! I just love having delicious options, don’t you?