If you have a sweet spot for delicate yet luscious desserts, then this Strawberry Mousse Tartlets Recipe is about to become your new favorite indulgence. Imagine crisp, golden tart shells filled with a light and airy strawberry mousse that bursts with fresh berry flavor and creamy mascarpone richness. Every bite offers that perfect harmony between fruity brightness and velvety smooth texture, making these tartlets irresistible for summer gatherings, special celebrations, or just an anytime treat to brighten your day.
Ingredients You’ll Need
The beauty of this Strawberry Mousse Tartlets Recipe lies in its simple, fresh ingredients that come together effortlessly to create something truly spectacular. Each component plays a crucial role—from the buttery tart shell that provides a crunchy base to the luscious strawberry mousse that melts on your tongue with every bite.
- Store-bought or pre-made pie dough: This saves you time and guarantees perfectly flaky tart shells without any fuss.
- 2 cups chopped fresh strawberries: Fresh berries bring vibrant color and natural sweetness essential for the mousse.
- 1 tablespoon lemon juice: Adds a subtle tang to balance the sweetness and brighten the berry flavor.
- 1 tablespoon unflavored gelatin: Helps set the mousse to the perfect creamy, yet firm texture.
- 8 ounces mascarpone cheese: Offers a rich, velvety mouthfeel that complements the tartness of the strawberries.
- 1/2 cup granulated sugar: Sweetens the mousse just right without overpowering it.
- 2 cups whipping cream: Whipped to fluffy peaks, it gives the mousse its airy lightness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the mousse’s flavor profile.
- Fresh strawberries for garnish: Enhances presentation and adds a fresh, juicy boost.
- Mint for garnish: A pop of green freshness to finish off these lovely tartlets.
How to Make Strawberry Mousse Tartlets Recipe
Step 1: Prepare the Tart Shells
Start by preheating your oven to 400 degrees Fahrenheit to get it nice and hot for baking the tart shells. Roll out the store-bought pie dough to an 1/8 inch thickness, then cut out 5-inch circles. Press these gently into your tart or mini pie plates, making sure the dough fits snugly against the sides. Line them with parchment paper and fill with pie weights to prevent shrinking. Bake them for about 12 to 15 minutes until the edges begin to set.
Step 2: Bake Until Golden
After the initial bake, carefully remove the parchment paper and pie weights, then return the shells to the oven for another 4 to 5 minutes. This step ensures the bottoms bake through and turn a gorgeous golden brown. Allow them to cool completely on a rack before filling so the mousse stays light and fresh.
Step 3: Make the Strawberry Puree
Place your freshly chopped strawberries and lemon juice in a blender or food processor and buzz until smooth. This puree will be the fruity heart of your mousse, carrying all that garden-fresh strawberry flavor with a bright citrus note.
Step 4: Dissolve the Gelatin
Transfer the strawberry puree to a medium saucepan and gently warm over medium-high heat. Stir in the unflavored gelatin and keep stirring until it fully dissolves—this is the magic that helps your mousse set perfectly without losing its airy texture. Let the mixture cool to room temperature before moving on.
Step 5: Combine Mascarpone and Sugar
Fold the mascarpone cheese and one-quarter cup of granulated sugar into the cooled strawberry mixture. This step blends creamy richness with the sweet, tangy strawberry base and lends a lovely silkiness to your mousse.
Step 6: Whip the Cream
In a separate bowl, whip one cup of the heavy cream with half a teaspoon of vanilla extract until stiff peaks form. This whipped cream will lend lightness that balances out the richness of mascarpone and makes the mousse delightfully fluffy.
Step 7: Fold Whipped Cream into Mousse
Gently fold the whipped cream into your strawberry mascarpone mixture, taking care not to deflate those precious air bubbles. This delicate folding results in a mousse that is both airy and creamy, a texture that’s downright dreamy on a spoon.
Step 8: Assemble the Tartlets
Fill each cooled tart shell generously with the strawberry mousse. Smooth the tops gently with a spatula, making sure each tartlet gets a luscious mound of mousse that’s ready for its final touches.
Step 9: Garnish and Chill
Top each tartlet with fresh strawberries and a small sprig of mint for a pop of color and extra freshness. Refrigerate the tartlets for at least three hours to allow the mousse to set fully—this chilling time makes the difference between a good dessert and an unforgettable one.
How to Serve Strawberry Mousse Tartlets Recipe
Garnishes
Fresh strawberries and mint are classic garnishes that add bright color and a fresh aroma to your Strawberry Mousse Tartlets Recipe. For a fun twist, dust a little powdered sugar on top for a delicate, snow-kissed look or sprinkle some finely grated white chocolate for an elegant touch.
Side Dishes
These tartlets are versatile enough to be the star dessert or part of a larger spread. Serve alongside a scoop of vanilla bean ice cream or a light lemon or basil sorbet that complements their fruity freshness without overpowering them.
Creative Ways to Present
Try serving these tartlets on a rustic wooden board studded with extra fresh strawberries and mint sprigs. Or arrange them on a tiered cake stand for a celebratory touch. You can even pair each tartlet with a small glass of sparkling rosé or a berry-infused iced tea for a refreshing summertime treat.
Make Ahead and Storage
Storing Leftovers
You can store leftover Strawberry Mousse Tartlets Recipe in an airtight container in the refrigerator for up to 2 days. Keep them chilled to maintain the mousse’s creamy texture and the crispness of the tart shell.
Freezing
If you want to freeze the tartlets, it’s best to freeze the tart shells before filling to avoid sogginess. Once frozen, thaw them before filling with mousse. Note that freezing the completed mousse tartlets can affect the airy texture, so this method is less recommended.
Reheating
This dessert is best enjoyed cold, so reheating is not recommended. Instead, simply remove from the fridge and allow the tartlets to come to a slightly warmer temperature for about 10 minutes before serving to enhance the flavors and softness of the mousse.
FAQs
Can I make the tart shells from scratch?
Absolutely! While store-bought pie dough is a great time-saver, homemade tart shells add a personal touch and can be flavored with a bit of sugar or vanilla. Just be sure to blind bake them properly to keep them crisp for filling.
What if I don’t have mascarpone cheese?
You can substitute mascarpone with a mix of cream cheese and heavy cream to mimic the creamy texture, though mascarpone definitely provides the signature richness that makes the mousse so smooth and indulgent.
Can I use frozen strawberries?
Fresh strawberries are ideal for the best flavor and texture. However, if frozen is all you have, thaw them fully and drain any excess liquid before using to ensure the mousse sets properly without being too runny.
How long should I chill the mousse before serving?
At least 3 hours in the refrigerator is key to let the gelatin set and flavors meld perfectly. If you have more time, chilling overnight can enhance the texture even further.
Is this recipe suitable for kids?
Definitely! The strawberry mousse is mild, sweet, and creamy, perfect for kids. Just keep an eye on any mint garnish if serving very young children, and skip it if needed.
Final Thoughts
There is something truly special about the simplicity and elegance of this Strawberry Mousse Tartlets Recipe. It’s a dessert that feels fancy yet is surprisingly easy to make, perfect for sharing with loved ones or treating yourself. Once you try it, these tartlets might just become your go-to for when you want to impress without the stress. Give this recipe a whirl and watch how it lights up any table with its fresh flavor and delightful texture.
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Strawberry Mousse Tartlets Recipe
- Total Time: 3 hours 40 minutes
- Yield: 8 tartlets 1x
- Diet: Vegetarian
Description
Delight in these elegant Strawberry Mousse Tartlets featuring a crisp, golden tart shell filled with a light and creamy strawberry mousse. This dessert combines fresh strawberry puree, creamy mascarpone, and whipped cream, garnished with fresh strawberries and mint, making it perfect for spring or summer gatherings.
Ingredients
Tartlets
- Store-bought or pre-made pie dough, enough for 2 pie crusts
Strawberry Mousse
- 2 cups chopped fresh strawberries
- 1 tablespoon lemon juice
- 1 tablespoon unflavored gelatin
- 8 ounces mascarpone cheese
- 1/2 cup granulated sugar (divided: 1/4 cup and 1/4 cup)
- 2 cups whipping cream (divided: 1 cup and 1 cup)
- 1 teaspoon vanilla extract (divided: 1/2 teaspoon used in mousse)
Garnish
- Fresh strawberries
- Fresh mint leaves
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the tart shells.
- Prepare Tart Shells: Roll out the pie dough to about 1/8 inch thickness. Cut out 5-inch diameter circles and fit each into individual tart or mini pie plates. Line the dough with parchment paper and fill with pie weights to prevent shrinking. Bake for 12-15 minutes, then remove the weights and bake for an additional 4-5 minutes until the crusts turn golden brown. Remove from oven and let cool completely.
- Make Strawberry Puree: Place the chopped fresh strawberries and lemon juice in a blender or food processor and blend until smooth to create a fresh, tangy strawberry puree.
- Dissolve Gelatin: Transfer the strawberry puree to a medium saucepan and add the unflavored gelatin. Heat over medium-high heat, stirring, until the gelatin has fully dissolved. Avoid boiling.
- Cool Mixture: Remove the saucepan from heat and allow the strawberry mixture with gelatin to cool to room temperature to prevent curdling when combined with other ingredients.
- Combine Cheese and Sugar: Add the mascarpone cheese and 1/4 cup granulated sugar to the cooled strawberry gelatin mixture. Gently fold them together until the mixture is smooth and fully combined.
- Whip Cream: In a separate mixing bowl, whip 1 cup of the whipping cream along with 1/2 teaspoon vanilla extract until stiff peaks form, creating a light and airy texture.
- Fold Whipped Cream: Carefully fold the whipped cream into the strawberry mascarpone mixture in batches to maintain its light, fluffy texture without deflating it.
- Fill Tart Shells: Spoon or pipe the prepared strawberry mousse evenly into the cooled tart shells, creating an attractive and smooth filling.
- Garnish and Chill: Decorate each tartlet with fresh strawberry slices and a sprig of fresh mint. Refrigerate for at least 3 hours to allow the mousse to set fully before serving.
Notes
- If pie weights are not available, dried beans or rice can be used to blind bake the tart shells.
- Ensure the strawberry gelatin mixture is cooled before adding mascarpone to prevent curdling.
- The mousse will keep well in the refrigerator for up to 2 days; best served chilled.
- For a more intense strawberry flavor, use ripe and fresh strawberries.
- These tartlets can be prepared a day ahead, making them perfect for entertaining.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
