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
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
- 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.
