Description
Light and airy strawberry mousse nestled in crisp buttery tart shells, a refreshing and elegant dessert perfect for spring gatherings and special occasions.
Ingredients
- All-Purpose Flour, 1 1/4 cups (150 g)
- Unsalted Butter, 1/2 cup (113 g), cold and cubed
- Powdered Sugar, 1/4 cup (30 g)
- Egg Yolk, 1 large
- Salt, 1/4 teaspoon
- Fresh Strawberries, 2 cups (300 g), hulled
- Granulated Sugar, 1/4 cup (50 g)
- Gelatin Powder, 2 teaspoons
- Warm Water, 2 tablespoons (to bloom gelatin)
- Heavy Cream, 1 cup (240 ml), chilled
- Vanilla Extract, 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Grease and prepare tartlet pans or molds.
- Combine Ingredients: In a bowl, mix 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Cut in 1/2 cup cold cubed unsalted butter until the mixture resembles coarse crumbs. Add 1 egg yolk and gently bring the dough together. Chill the dough for 30 minutes.
- Prepare Your Cooking Vessel: Roll the chilled dough and press it into tartlet pans. Prick the bases with a fork to prevent puffing.
- Assemble the Dish: Bake the tart shells at 350°F (175°C) for about 12 to 15 minutes or until the edges are golden. Remove from oven and allow to cool completely on a wire rack.
- Cook to Perfection: In a saucepan, combine 2 cups hulled fresh strawberries and 1/4 cup granulated sugar. Cook over medium heat until the strawberries break down and become soft, about 6 to 8 minutes. Blend until smooth and strain through a fine sieve for a silky puree. Bloom 2 teaspoons gelatin in 2 tablespoons warm water, then stir the dissolved gelatin into the warm strawberry puree. Allow the mixture to cool to room temperature but not set.
- Finishing Touches: Whip 1 cup chilled heavy cream with 1 teaspoon vanilla extract to soft peaks. Gently fold the whipped cream into the cooled strawberry puree until homogenous and airy. Transfer the mousse into a piping bag or spoon and fill each cooled tart shell.
- Serve and Enjoy: Chill the filled tartlets in the refrigerator for at least 2 hours to set. Garnish with fresh strawberry slices or mint leaves before serving. Enjoy chilled.
Notes
- Chill tart shells before baking to reduce shrinking and ensure crispness.
- Strain the strawberry puree for the smoothest mousse texture.
- Use a piping bag for neat, even filling and attractive presentation.
- Assemble close to serving time for the crispiest shells; filled tartlets keep up to 2 days refrigerated.
Nutrition
- Serving Size: 1 tartlet
- Calories: 280
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 80 mg