Strawberry Mousse Tartlets Clara quick dinners

Delight in the elegance of Strawberry Mousse Tartlets—bite-sized treats that combine a flaky crust with a light, creamy strawberry mousse. Perfect for gatherings or a sweet indulgence, these tartlets showcase the vibrant flavor of fresh strawberries in a delightful dessert.

Why You’ll Love This Recipe

Elegant Presentation: Mini tartlets offer a sophisticated touch to any dessert table.
Fresh Flavor: The use of real strawberries provides a natural, fruity taste.
Creamy Texture: Mascarpone cheese and whipped cream create a luscious mousse.
Make-Ahead Friendly: Prepare in advance for convenience without compromising taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pie dough, store-bought or pre-made, enough for 2 pie crusts
2 cups fresh strawberries, chopped
1 tablespoon fresh lemon juice
1 tablespoon unflavored gelatin
8 ounces mascarpone cheese
½ cup granulated sugar, divided plus 1 tablespoon
2 cups whipping cream, divided
1 teaspoon vanilla extract, divided

Optional Garnishes:

Fresh strawberries
Fresh mint sprigs

Directions

Prepare the Tart Shells:
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, roll out the pie dough to ⅛-inch thickness.
- Cut out 5-inch circles and fit each into mini tart pans, pressing gently to shape.
- Line each crust with parchment paper and fill with pie weights.
- Bake for 1215 minutes. Remove weights and bake an additional 45 minutes until golden.
- Cool completely on a wire rack.
Make the Strawberry Mousse:
- Puree chopped strawberries with lemon juice until smooth.
- In a saucepan, heat the puree with gelatin over medium heat until dissolved.
- Let the mixture cool for 30 minutes.
- In a bowl, combine mascarpone cheese and ¼ cup sugar until smooth.
- Whip 1 cup of whipping cream with ½ teaspoon vanilla extract and 1 tablespoon sugar until stiff peaks form.
- Fold the cooled strawberry mixture into the mascarpone mixture.
- Gently fold in the whipped cream until fully incorporated.
Assemble the Tartlets:
- Spoon the strawberry mousse into the cooled tart shells.
- Refrigerate for at least 2 hours to set.
Prepare the Whipped Topping:
- Whip the remaining 1 cup of whipping cream with ½ teaspoon vanilla extract and ¼ cup sugar until stiff peaks form.
Garnish and Serve:
- Top each tartlet with a dollop of whipped cream.
- Garnish with fresh strawberries and mint sprigs as desired.

Servings and Timing

Servings: 12 mini tartlets
Prep Time: 30 minutes
Cook Time: 16 minutes
Chill Time: 3 hours
Total Time: Approximately 3 hours 46 minutes

Variations

Berry Medley: Substitute or add raspberries or blueberries for a mixed berry flavor.
Chocolate Twist: Drizzle melted chocolate over the mousse before chilling.
Nutty Crust: Incorporate finely chopped nuts into the crust for added texture.

Storage/Reheating

Storage: Keep tartlets refrigerated in an airtight container for up to 3 days.
Freezing: Freeze un-garnished tartlets for up to 1 month. Thaw in the refrigerator before serving.
Note: Add whipped cream and garnishes just before serving for optimal freshness.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but ensure they are fully thawed and drained to prevent excess moisture in the mousse.

Is there a substitute for mascarpone cheese?

Cream cheese can be used as a substitute, though it will slightly alter the flavor and texture.

How can I make the tartlets gluten-free?

Use a gluten-free pie crust or tart shell to accommodate dietary restrictions.

Can I prepare the tartlets in advance?

Absolutely. Prepare and refrigerate the tartlets up to a day in advance. Add toppings just before serving.

What if I don’t have mini tart pans?

Use a muffin tin lined with cupcake liners as an alternative to mini tart pans.

Can I make a large tart instead of mini tartlets?

Yes, use a standard tart pan and adjust the baking time accordingly.

How do I know when the mousse is set?

The mousse should be firm to the touch and hold its shape when gently pressed.

Can I add gelatin to the whipped topping for stability?

Yes, a small amount of dissolved gelatin can help stabilize the whipped cream for longer-lasting peaks.

What other fruits pair well with this tartlet?

Peaches, mangoes, or a mix of berries can complement the mousse beautifully.

How can I add a citrus twist to the tartlets?

Incorporate lemon or orange zest into the mousse for a refreshing citrus flavor.

Conclusion

Strawberry Mousse Tartlets are a delightful dessert that combines the freshness of strawberries with a creamy mousse and a flaky crust. Whether for a special occasion or a sweet treat, these tartlets are sure to impress and satisfy any sweet tooth.

Description

These Strawberry Mousse Tartlets are the perfect bite-sized dessert—crisp tart shells filled with a fluffy, creamy strawberry mousse and topped with fresh berries. They’re light, fruity, and super easy to make, but look like they came straight from a bakery!

For the tart shells:

For the strawberry mousse:

For garnish (optional):

Make the tart shells:
- In a food processor, pulse flour, powdered sugar, and salt. Add butter and pulse until crumbly. Add egg yolk and cold water, 1 tablespoon at a time, just until the dough comes together.
- Form dough into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough and press into mini tartlet pans (about 68 depending on size). Prick the bottoms with a fork. Chill for 15 more minutes.
- Preheat oven to 375°F (190°C). Bake tart shells for 1215 minutes or until golden. Cool completely.
Prepare the strawberry puree:
- In a small saucepan, combine strawberries, granulated sugar, and lemon juice. Cook over medium heat until strawberries break down, about 57 minutes.
- Remove from heat and puree the mixture with a blender or immersion blender. Let it cool completely.
Make the mousse:
- In a bowl, beat cream cheese with powdered sugar and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the cooled strawberry puree into the cream cheese mixture, then gently fold in the whipped cream until smooth and fluffy.
Assemble tartlets:
- Spoon or pipe the strawberry mousse into the cooled tart shells.
- Chill for at least 1 hour before serving to set the mousse.
- Garnish with sliced strawberries, mint, or whipped cream if desired.

Notes

You can use store-bought mini tart shells to save time.
Make the mousse ahead and pipe just before serving for fresher texture.
Try using a piping bag for a cleaner, more decorative look.