There’s something undeniably delightful about a dessert that feels both elegant and effortlessly fresh, and this Strawberry Mousse Tartlets Recipe captures that magic perfectly. With a crisp, buttery crust holding a light and fluffy strawberry mousse, each bite bursts with natural sweetness and a creamy texture that feels like a hug from the inside. Whether you’re aiming to impress guests or treat yourself, these tartlets celebrate the bright flavors of strawberry in a way that’s truly unforgettable.
Ingredients You’ll Need
This Strawberry Mousse Tartlets Recipe calls for simple, essential ingredients that come together beautifully to create a dessert with incredible texture and flavor. Each component plays a unique role, from the golden crust’s crunch to the luscious, fruity mousse filling that melts on your tongue.
- Store-bought or pre-made pie dough: Saves time while providing a flaky, buttery base that’s the perfect foundation for our mousse.
- 2 cups chopped fresh strawberries: The star of the show, offering natural sweetness and vibrant color.
- 1 tablespoon lemon juice: Adds a fresh, tangy hint to balance the sweetness of the strawberries.
- 1 tablespoon unflavored gelatin: Ensures the mousse sets perfectly while keeping it airy and light.
- 8 ounces mascarpone cheese: Gives the mousse a silky creaminess that feels rich without being heavy.
- 1/2 cup granulated sugar: Sweetens just right, enhancing the strawberry flavor without overpowering it.
- 2 cups whipping cream: Whipped to soft peaks, it lends the mousse its billowy, cloud-like texture.
- 1 teaspoon vanilla extract: Adds a subtle warmth and depth to the mousse.
- Fresh strawberries for garnish: Delightful pops of fresh fruit to decorate the tartlets.
- Mint for garnish: A refreshing touch that adds color and aroma on top.
How to Make Strawberry Mousse Tartlets Recipe
Step 1: Prepare the Tart Shells
Start by preheating your oven to 400 degrees Fahrenheit. Roll out your pie dough until it’s about an eighth of an inch thick, then cut out circles roughly 5 inches across. Fit these dough rounds into your tart or mini pie plates. To prevent puffing during baking, line each shell with parchment paper and fill with pie weights. Bake for about 12 to 15 minutes, remove the weights and parchment, then bake for an additional 4 to 5 minutes until they turn a lovely golden brown. Once baked, let the tart shells cool completely before filling.
Step 2: Create the Strawberry Puree
Take those fresh chopped strawberries and blend them with the lemon juice until smooth and vibrant in color. This puree is the flavor powerhouse behind the mousse, delivering that true strawberry essence.
Step 3: Bloom the Gelatin
In a saucepan over medium-high heat, warm the strawberry puree and sprinkle in the gelatin. Stir gently until the gelatin fully dissolves, giving your mousse the perfect set without affecting its soft texture. Once dissolved, remove from heat and allow the mixture to cool to room temperature before moving on.
Step 4: Mix Mascarpone and Sugar
When the strawberry mixture is at a comfortable temperature, fold in the mascarpone cheese along with a quarter cup of granulated sugar. This step enriches the mousse, making it luxuriously creamy with just the right amount of sweetness to complement the fresh fruit flavor.
Step 5: Whip the Cream
In a separate bowl, whip one cup of the cream together with half a teaspoon of vanilla extract until stiff peaks form. This whipped cream is critical for creating that light and airy texture that takes this dessert from delicious to dreamy.
Step 6: Combine and Fill
Gently fold the whipped cream into the strawberry mascarpone blend, making sure to keep as much air as possible in the mixture. Once fully combined, spoon or pipe the mousse into your cooled tart shells, filling them generously but neatly.
Step 7: Garnish and Chill
Top each tartlet with fresh strawberry slices and a sprig of mint for a final pop of color and freshness. Chill the tartlets in the refrigerator for at least three hours so the mousse can set and the flavors can mingle beautifully before serving.
How to Serve Strawberry Mousse Tartlets Recipe
Garnishes
Fresh strawberries and mint are classic garnishes that bring brightness and elegance to your tartlets. Feel free to experiment with edible flowers or a dusting of powdered sugar for a bit more flair that will wow your guests visually and tantalize their taste buds.
Side Dishes
Because these tartlets are light and fruity, they pair wonderfully with a simple green salad dressed with citrus vinaigrette or a scoop of vanilla bean ice cream. The contrast between cold ice cream and chilled mousse tart creates an irresistible texture and temperature play.
Creative Ways to Present
Serve these tartlets on a beautiful platter with a delicate drizzle of chocolate or a coulis made from extra strawberry puree. You might also consider individual glass jars for an elegant, portable presentation that shows off the layers and makes each tartlet feel extra special.
Make Ahead and Storage
Storing Leftovers
The tartlets keep beautifully in the refrigerator for up to two days. Store them covered with plastic wrap or in an airtight container to maintain their freshness and prevent the crust from becoming soggy.
Freezing
Strawberry mousse tartlets don’t freeze particularly well because the mousse’s delicate texture can become grainy upon thawing. It’s best to prepare them fresh or store refrigerated rather than freezing.
Reheating
Since this dessert is served chilled, there’s no reheating needed. Just remove from the refrigerator and let sit for a few minutes at room temperature for the best mouthfeel and flavor.
FAQs
Can I make the tart shells from scratch?
Absolutely! While store-bought pie dough is convenient, making your own tart crust from scratch adds a personal touch. Just be sure to blind bake properly to achieve a crisp shell.
What can I substitute for mascarpone cheese?
If mascarpone isn’t available, you can use cream cheese softened with a bit of heavy cream to mimic the texture, though the flavor will be a bit tangier.
Is it necessary to use gelatin?
Gelatin helps the mousse set firmly while keeping it light. Without gelatin, the mousse might be runny and won’t hold its shape in the tart shells.
Can I use frozen strawberries?
Fresh strawberries are best for this recipe to maintain brightness and texture, but if you must use frozen, thaw and drain them well to avoid excess water in the mousse.
How long should the tartlets chill before serving?
Chill for at least three hours to ensure the mousse is fully set and flavors meld perfectly; overnight chilling is even better for a deeper taste.
Final Thoughts
Trust me when I say that this Strawberry Mousse Tartlets Recipe will quickly become a beloved staple in your dessert repertoire. Its perfect balance of creamy sweetness and fresh fruitiness is just the kind of treat that brightens any occasion. Once you try making and sharing these charming tartlets, I’m pretty sure you’ll find yourself reaching for this recipe time and time again.
Print
Strawberry Mousse Tartlets Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus 3 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
Delightful Strawberry Mousse Tartlets featuring crisp baked tart shells filled with a luscious, creamy strawberry mousse. This recipe combines fresh strawberries, mascarpone cheese, and whipped cream to create a light and elegant dessert perfect for any occasion.
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
- 2 cups whipping cream
- 1 teaspoon vanilla extract
Garnish:
- Fresh strawberries
- Mint leaves
Instructions
- Preheat oven: Preheat your oven to 400°F (200°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 circles and fit them into tart or mini pie plates. Line each with parchment paper and fill with pie weights to prevent shrinking. Bake for 12-15 minutes, then remove the weights and bake an additional 4-5 minutes until golden. Let them cool completely.
- Make strawberry puree: Place chopped strawberries and lemon juice into a blender or food processor. Blend until you achieve a smooth puree consistency.
- Bloom gelatin: In a medium saucepan, gently heat the strawberry puree along with the unflavored gelatin over medium-high heat, stirring until the gelatin is fully dissolved.
- Cool strawberry mixture: Remove the saucepan from heat and allow the strawberry mixture to cool to room temperature before proceeding.
- Combine mascarpone and sugar: Stir mascarpone cheese and 1/4 cup granulated sugar into the cooled strawberry mixture, folding gently until fully combined and smooth.
- Whip cream: In a separate 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.
- Combine mixtures: Gently fold the whipped cream into the strawberry and mascarpone mixture, ensuring an even and smooth mousse without deflating the cream.
- Fill tartlets: Spoon the prepared strawberry mousse evenly into the cooled tart shells, spreading it nicely to fill each shell.
- Garnish and chill: Garnish each tartlet with fresh strawberries and mint leaves. Refrigerate the filled tartlets for at least 3 hours to set and chill before serving.
Notes
- For best results, use fresh, ripe strawberries to ensure natural sweetness and vibrant flavor.
- Ensure the strawberry mixture is fully cooled before adding mascarpone to prevent curdling.
- The tip of folding whipped cream preserves its airy texture for a light mousse.
- You can prepare the tart shells and mousse a day ahead; assemble and garnish just before serving.
- If pie weights are unavailable, dried beans or rice can be used as alternatives.
