Chocolate Raspberry Mousse Brownie Tart

By Anthony Salemme, contributing writer, recipes

Yield: 4 individual Tarts – or one 6” Tart


Oreo crust

14 Oreo cookies

¼ cup melted butter

Brownie filling

½ cup flour

½ teaspoon salt

1/3 cup dark cocoa powder (sifted)

¼ cup coconut oil (melted)

1 cup brown sugar

3 tablespoons Chambord

1 teaspoon vanilla

2 eggs

 ¾ cup chopped dark chocolate (you can also use chocolate chips)

Raspberry Mousse

12 ounces fresh raspberries (reserve half for garnish)

1/3 cup sugar

¼ cup water

1 1/8 teaspoon unflavored gelatin Softened in 1/8 cup water

½ ounce freeze dried raspberries (ground until fine in a coffee grinder)



Crush up the cookies in a food processor until finely ground add melted butter.

Split cookie mixture into 4 greased 4-inch tart pans or a 6-inch pan.

Pat the cookie crumbs to the edge and chill for 15 minutes.


In a bowl mix the sugar, coconut oil, eggs, Chambord, and vanilla. Stir until well combined and smooth.

Next add flour, sifted cocoa, salt and chocolate chunks. Stir until well combined.

Split mixture on top of chilled cookie crust, spread to the edges of the pan.

Bake at 350F for 12 min. The center will still be soft but that’s OK.

Let cool before topping. 1-2 hours

Raspberry Mousse

In a small saucepan, add raspberries, sugar and 1/4 cup water.  Heat until berries soften and being to break down.  Puree with hand blender.

Remove seeds using a strainer. Put back into saucepan. Add softened gelatin.  Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool to room temperature.

In a large bowl, whip cream to stiff peaks then fold in cooled raspberry puree. Chill for 45 min.

Spoon mousse into a pastry bag fitted with a star tip and pipe on the top of the cooled brownie tart and garnish with reserved raspberries and raspberry powder.

Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at