Lemon Mousse Tart with Berries

If you are looking for the perfect dessert to serve this summer, look no further. This lemon mousse tart is exactly what you you’ve been looking for. This past week, I had some good friends over for a small BBQ and I decided to serve this tart. It was a really hot day and I knew we’d need something light and refreshing for dessert. I think it is safe to say that everyone enjoyed this pretty little tart. And it was very easy to make; always a bonus! It’s light, creamy and extremely flavourful thanks to the use of both fresh lemon juice and lemon zest. The lemon flavour is just subtle enough that it’s not overpowering. This tart showcases sweet berries at their peak. You could use an assortment of berries or other fruits. A strawberry & kiwi combination would be wonderful. As would a mango & pineapple variety.

Hope you are all having a great summer. Do you have any favourite summer dessert recipes to share?


  • 1 and 1/4 cup of graham cracker crumbs
  • 1/4 cup of unsalted butter; melted
  • 1 and 1/2 cups of whipping cream (35%); chilled
  • 12 ounces of cream cheese (at room temperature); or 1.5 blocks of cream cheese
  • 2/3 cup of sugar
  • 1 tablespoon of lemon zest; finely grated
  • 1/2 cup of real lemon juice
  • 1 teaspoon of vanilla
  • fresh blueberries
  • fresh raspberries


1. Combine the melted butter and the graham cracker crumbs. Stir with a fork until all of the crumbs are moist with the butter. Press the crumbs into a tart pan. Note: I used a long rectangular tart pan, but you can easily use a round or square non-stick tart pan. Bake the crust at 350’F for 8 minutes. Remove from oven and allow tart to cool in the pan completely on a wire rack.

2. Whip the chilled cream until soft peaks form (about 5 minutes with an electric mixer on high). Chill until ready to use.

3. In a separate bowl, whip the cream cheese until smooth; about 2 minutes. Add the sugar and mix well. You want to ensure the mixture is well combined, so you don’t have any lumps. Make sure to scrape the sides of the bowl down to ensure the mixture is well combined. Add the lemon zest, lemon juice and vanilla. Mix well.

4. Fold half of the whipped cream into the lemon-cream cheese mixture. Once well combined, add the second half of the whipped cream and then dollop the lemon mousse into the cooled crust. Spread evenly.

5. Allow the tart to set in the fridge for at least 4 hours. Decorate the top of the tart with fresh berries.

Remove the tart from the pan right before serving.

Source: Adapted from In the Kitchen with Anna Olson


  1. says

    This looks absolutely fantastic! I had to stop by and check out your lovely blog – Davian has been telling me about you and it’s always fun to find other local bloggers :) I must try this sometime!

  2. says

    Hi there. Food on Friday: Lemons and Limes is now open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

    PS I am following you now. If you like Carole’s Chatter it would be great if you followed me back.


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