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Strawberry Mousse Tartlets Recipe

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4 from 4 reviews

  • Author: Sara
  • Total Time: 3 hours 50 minutes
  • Yield: 12 tartlets
  • Diet: Vegetarian

Description

These Strawberry Mousse Tartlets are a delightful dessert featuring a crisp, buttery pie crust filled with a light and airy strawberry mousse made from fresh strawberries, mascarpone cheese, and whipped cream. Perfectly sweetened and topped with fresh strawberry slices and mint, these tartlets are an elegant treat ideal for special occasions or any time you crave a refreshing, fruity dessert.

Ingredients

Pie Crust

  • Pie dough (store-bought or pre-made, enough for 2 pie crusts)

Strawberry Mousse Filling

  • 2 Cups strawberries (fresh, chopped)
  • 1 Tablespoon lemon juice (fresh is best)
  • 1 Tablespoon gelatin (unflavored)
  • 8 Ounces mascarpone cheese
  • ½ Cup granulated sugar (divided plus 1 tablespoon)
  • 2 Cups whipping cream (divided)
  • 1 Teaspoon vanilla extract (divided and 1/2 teaspoon)

Garnish

  • Strawberries (fresh, for topping)
  • Mint sprigs (fresh, for garnish)

Instructions

  1. Preheat: Preheat the oven to 400°F to prepare for baking the tart shells.
  2. Roll: On a lightly floured surface, roll out your pie dough to an 1/8 inch thickness. For frozen pre-made pie crusts, thaw slightly and roll flat after removing from the tin.
  3. Cut: Cut out 5-inch dough circles and fit each one into tart or mini pie plates by gently pressing the dough to shape. Reroll scraps to cut more circles and line tart pans placed on a baking sheet. Line each crust with parchment paper and fill with pie weights.
  4. Bake: Bake the tart shells for 12 to 15 minutes. Remove pie weights carefully, then bake an additional 4 to 5 minutes until golden brown. Cool on pan 5 minutes, then transfer to a cooling rack until completely cooled.
  5. Blend Strawberries: While the crusts cool, blend the chopped strawberries and lemon juice in a large bowl using a handheld blender or food processor until mostly smooth with a few small chunks remaining.
  6. Dissolve Gelatin: Transfer the strawberry mixture to a medium saucepan, add gelatin, and heat over medium-high for 4-5 minutes, stirring constantly to dissolve gelatin without boiling.
  7. Cool Mixture: Remove from heat and pour back into the large bowl to cool to room temperature, approximately 30 minutes.
  8. Add Mascarpone and Sugar: After cooling, fold in mascarpone cheese and 1/4 cup of granulated sugar until smoothly incorporated.
  9. Whip Cream: In a stand mixer bowl, whip 1 ½ cups of whipping cream with 1 teaspoon vanilla extract until soft peaks form. Gradually add 1/4 cup granulated sugar and continue whipping until stiff peaks form.
  10. Fold Cream into Strawberry Mixture: Gently fold one-third of the whipped cream into the strawberry mixture slowly to maintain airiness. Repeat with remaining whipped cream in two portions until fully combined.
  11. Fill Tart Shells: Spoon approximately ½ cup of strawberry mousse into each cooled tart shell.
  12. Chill: Refrigerate the tartlets for 2 to 3 hours until the mousse is set.
  13. Prepare Topping: Just before serving, whip the remaining ½ cup cream with ½ teaspoon vanilla extract. Slowly add 1 tablespoon sugar until stiff peaks form.
  14. Garnish and Serve: Dollop whipped cream onto each tartlet and garnish with fresh strawberry slices and mint sprigs for a beautiful finish.

Notes

  • Make sure the strawberry and gelatin mixture cools to room temperature before adding mascarpone to prevent curdling.
  • You can use store-bought pie crusts for convenience, but homemade crusts will enhance flavor and texture.
  • Ensure whipped cream is folded gently to keep the mousse light and airy.
  • Chilling time is essential for the mousse to properly set and hold its shape.
  • Use fresh, ripe strawberries for the best flavor.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-mousse-tartlets-recipe/