Description
This Strawberry Mousse Tartlets recipe features a crisp, buttery pie crust filled with a luscious, airy strawberry mousse made from fresh strawberries, mascarpone cheese, and whipped cream. The tartlets are elegantly topped with a dollop of sweetened whipped cream and fresh strawberry slices, making them a perfect delightful dessert for any occasion.
Ingredients
Crust
- Pie dough (store-bought or pre-made, enough for 2 pie crusts)
Strawberry Mousse
- 2 Cups strawberries (fresh, chopped)
- 1 Tablespoon lemon juice (fresh is best)
- 1 Tablespoon gelatin (unflavored)
- 8 Ounces mascarpone cheese
- ½ Cup granulated sugar (divided plus 1 tablespoon)
- 2 Cups whipping cream (divided)
- 1 Teaspoon vanilla extract (divided and 1/2 teaspoon)
Garnish
- Strawberries (fresh, sliced)
- Mint sprigs (fresh)
Instructions
- Preheat Oven: Preheat the oven to 400°F to prepare for baking the tartlet crusts.
- Roll Dough: On a lightly floured surface, roll out your pie dough to an 1/8 inch thickness. If using frozen prebaked crusts, thaw them slightly and roll flat on a floured surface.
- Cut Circles: Cut out 5-inch dough circles and fit them into tart or mini pie plates by lightly pressing the dough with your fingertips. Reroll scraps to use all dough. Place tart pans on a baking sheet.
- Prepare Crust for Baking: Line each crust with parchment paper and fill with pie weights to prevent shrinking during baking.
- Bake Crusts: Bake for 12 to 15 minutes, remove pie weights and parchment, then bake an additional 4 to 5 minutes until golden brown. Cool on the pan for 5 minutes before transferring to a rack to cool completely.
- Blend Strawberries: While crusts cool, place chopped strawberries and lemon juice into a large bowl and blend with a handheld blender or food processor until mostly smooth with some small chunks remaining.
- Heat with Gelatin: Transfer strawberry mixture to a medium saucepan, add the gelatin, and gently heat over medium-high stirring continuously for 4-5 minutes until gelatin dissolves completely without boiling.
- Cool Mixture: Remove from heat and return to a bowl to cool to room temperature, about 30 minutes.
- Add Mascarpone and Sugar: Once cooled, fold in mascarpone cheese and 1/4 cup of granulated sugar until fully combined.
- Whip Cream: In a stand mixer bowl, add 1½ cups of whipping cream and 1 teaspoon vanilla extract. Whip to soft peaks, then gradually add 1/4 cup granulated sugar and whip until stiff peaks form.
- Fold Whipped Cream: Gently fold one-third of the whipped cream into the strawberry mixture, then repeat folding in the remaining whipped cream in two additional additions to preserve the mousse’s light texture.
- Fill Tartlets: Spoon the strawberry mousse into the cooled tartlet crusts, using about ½ cup per 4-inch tart.
- Chill Tartlets: Refrigerate the filled tartlets for 2 to 3 hours or until the mousse is set.
- Prepare Topping: Before serving, whip the remaining ½ cup whipping cream with ½ teaspoon vanilla extract and 1 tablespoon granulated sugar until peaks form.
- Garnish and Serve: Dollop whipped cream atop each tartlet and garnish with fresh strawberry slices and mint sprigs for a beautiful finish.
Notes
- For best flavor, use fresh, ripe strawberries and freshly squeezed lemon juice.
- Ensure the gelatin is fully dissolved by gently warming; do not boil the mixture to avoid texture issues.
- Be gentle when folding whipped cream to maintain mousse lightness and volume.
- Pie weights or dried beans help maintain crust shape during baking; do not skip this step.
- If using store-bought pie dough, allow it to come to room temperature before rolling.
- The tartlets should be chilled thoroughly to set the mousse properly before serving.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
