I was really in the mood for a mousse pie and had a huge batch of soaked and blended Irish moss in the fridge. The chocolate cashew fudge is my favorite, but they're all delish. Enjoy!
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  • Yield

    12 mini-tarts and 1 full sized tart
  • Equipment

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Recipe Directions

CRUST

1. Mix thoroughly until a dough forms.

2. Press into mini-tart pans and full sized tart pans, preferably with removable ring. Refrigerate until firm or dehydrate 1 hour until a little drier and crumblier. Set aside.

3. Reserve some crumbs for topping if desired.

FRUIT FILLINGS

4. Blend soaked fruit, Irish moss, and vanilla with enough liquid to create a smooth mousse.

5. Spoon onto crust and carefully smooth out, sprinkling with crumbs if desired.

6. Refrigerate 30-60 minutes until set. Slice and serve. Can be frozen but slice first.

CHOCOLATE FILLING

7. Warm cashew butter and cacao butter until soft and blend with other ingredients.

8. Spoon onto crust and smooth out. This thickens very quickly and is very rich so start slowly.

Noelleloveshoney's Thoughts

By noelleloveshoney

I was really in the mood for a mousse pie and had a huge batch of soaked and blended Irish moss in the fridge.

The chocolate cashew fudge is my favorite, but they're all delish.

Enjoy!

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