Description
Delight in these elegant Strawberry Mousse Tartlets featuring crisp tart shells filled with a luscious strawberry and mascarpone mousse. Perfectly balanced with fresh fruit puree, creamy whipped topping, and delicate flavors of vanilla and lemon, these tartlets make a refreshing dessert ideal for special occasions or a sophisticated treat.
Ingredients
Scale
Tartlets:
- Pie dough for 2 pie crusts (store-bought or pre-made)
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
- Fresh mint leaves
Instructions
- Preheat oven: Preheat your oven to 400°F (205°C) to prepare for baking the tart shells.
- Prepare tart shells: Roll out the pie dough to about 1/8 inch thickness. Cut 5-inch diameter circles and fit them into tart or mini pie plates. Line with parchment paper and fill with pie weights.
- Bake tart shells: Bake the tart shells for 12-15 minutes, then remove the pie weights and parchment paper, and bake for an additional 4-5 minutes until golden brown. Let them cool completely.
- Make strawberry puree: In a blender or food processor, combine chopped strawberries and lemon juice; blend until smooth to form a fresh strawberry puree.
- Bloom gelatin: In a medium saucepan over medium-high heat, warm the strawberry puree and sprinkle the unflavored gelatin evenly over it. Stir gently until the gelatin fully dissolves.
- Cool strawberry mixture: Remove the gelatin-strawberry mixture from heat and allow it to cool to room temperature to avoid melting the mascarpone cheese.
- Combine mascarpone and sugar: Add mascarpone cheese and 1/4 cup of granulated sugar to the cooled strawberry gelatin mixture. Fold the mixture gently until well combined and smooth.
- Whip cream: In a separate bowl, whip 1 cup of whipping cream together with 1/2 teaspoon vanilla extract until stiff peaks form, indicating the cream is firm but still creamy.
- Combine mixtures: Gently fold the whipped cream into the strawberry mascarpone mixture with care to retain the airy texture of the mousse.
- Fill tartlets: Spoon or pipe the strawberry mousse evenly into the cooled tart shells, filling them generously.
- Garnish and chill: Decorate each tartlet with fresh strawberries and mint leaves. Refrigerate the tartlets for at least 3 hours to allow the mousse to set fully before serving.
Notes
- You can use store-bought pie dough for convenience or make your own for a homemade touch.
- Ensure the strawberry gelatin mixture is cooled before mixing with mascarpone to avoid curdling.
- For best results, chill tartlets for a minimum of 3 hours; overnight refrigeration is ideal for firmer mousse.
- Fresh mint adds a lovely contrast and can be omitted if preferred.
- Adjust sugar amount to taste depending on the sweetness of your strawberries.
