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
Scale
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
