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Strawberry Mousse Tart Recipe

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4.3 from 87 reviews

This Strawberry Mousse Tart is a delightful and elegant dessert featuring a buttery crisp tart shell filled with a light, airy strawberry mousse. Perfect for special occasions or a refreshing treat, this tart combines fresh strawberries with whipped cream and a hint of vanilla to create a luscious and fruity dessert that sets beautifully in the fridge.

Ingredients

Tart Shell

  • 100 g unsalted butter, softened (7 tablespoons / 3.5 oz)
  • 40 g icing sugar (powdered sugar) (⅓ cup / 1.4 oz)
  • 1 large egg, room temperature
  • 225 g plain flour (all purpose flour) (8 oz)

Strawberry Mousse Filling

  • 750 g fresh strawberries, hulled (or frozen, thawed)
  • 3 teaspoons powdered gelatine
  • ½ cup white granulated sugar
  • 1 ½ teaspoons pure vanilla extract
  • 300 ml thickened cream (heavy cream) (1 ¼ cups)

Topping

  • Extra strawberries
  • Meringues

Instructions

  1. Prepare Tart Shell Mixture: In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter and icing sugar. Beat on medium speed until fully combined and smooth, about 1 to 2 minutes. Add the egg and beat on low speed until the mixture is smooth again. Gradually add the flour and beat just until large clumps form.
  2. Form Dough: Turn the dough out onto a clean surface and gently pull it together into a smooth ball using your hands, handling it as little as possible to avoid toughness. Then press the dough into a disk about 1 inch thick.
  3. Roll Out Dough: Lightly flour your work surface and dust the dough lightly with flour on top. Gently and gradually roll out the dough, turning it often, until it is about 4–5 mm thick and roughly 11 inches in diameter.
  4. Transfer to Tart Pan: Fold one side of the dough over the rolling pin, lift it, and carefully lay it into a 9-inch round tart pan with a removable base. Press the dough evenly into the corners and the scalloped sides of the pan. Leave the overhang standing upright.
  5. Chill Tart Shell: Place the tart pan in the refrigerator to chill for at least 2 hours, or overnight. If space allows, you can use the freezer for faster chilling.
  6. Preheat Oven: Preheat the oven to 180°C (160°C fan) / 350°F.
  7. Prepare for Baking: Prick the base of the tart shell all over with a fork to prevent bubbling. Use a small sharp knife to trim the excess pastry from the edges.
  8. Blind Bake: Line the tart shell with baking paper and fill it generously with pie weights or rice, pressing the weights firmly against the edges to hold the shape.
  9. Bake Tart Shell: Bake the tart shell with weights for 20 minutes. While it bakes, begin preparing the filling.
  10. Remove Weights and Finish Baking: Carefully remove the baking paper and weights from the shell. Return the tart shell to the oven and bake for an additional 15–20 minutes or until golden brown. Set aside in the tart pan to cool.
  11. Make Strawberry Puree: Puree the strawberries in a blender or food processor, then strain the puree through a fine sieve into a saucepan, discarding the seeds. Repeat straining if necessary; some seeds can remain.
  12. Bloom Gelatine: Sprinkle powdered gelatine over the strawberry puree and let it sit for 5 minutes to soften.
  13. Dissolve Gelatine: Heat the strawberry puree over low heat, stirring until the gelatine has fully dissolved. Press any larger lumps against the sides of the pan to dissolve them. Do not allow the mixture to boil.
  14. Add Sugar: While still on low heat, stir in the granulated sugar until dissolved, about 30 seconds.
  15. Strain Mixture Again: Strain the mixture once more to ensure all gelatine is dissolved and no lumps remain. Continue gentle heating and stirring if needed.
  16. Add Vanilla and Cool: Stir in the vanilla extract, then place the mixture in the fridge, stirring occasionally for about 30 minutes until it is cool but not set. Avoid letting it set prematurely.
  17. Whip Cream: In a large bowl, whip the thickened cream to soft peaks using a hand mixer.
  18. Fold Mousse: Gently fold about a quarter of the cooled strawberry mixture into the whipped cream until only a few streaks remain. Repeat folding in the remaining mixture in batches, careful not to deflate the whipped cream.
  19. Assemble Tart: Pour the strawberry mousse mixture over the cooled tart shell. Some mousse may remain; you can save extra in a glass to chill for a special treat. Gently shake the tart to level out the filling.
  20. Chill Tart: Refrigerate the tart for at least 6 hours or overnight until fully set.
  21. Add Toppings: Before serving, decorate the tart with fresh strawberries and meringues.
  22. Enjoy and Share: Take a moment to leave a comment and rating. Feedback is appreciated and helpful to others.

Notes

  • For best texture, do not overwork the tart dough to avoid toughness.
  • Use fresh or thawed frozen strawberries for the best flavor.
  • Make sure the gelatine completely dissolves without boiling, to retain smoothness.
  • Chilling the tart shell thoroughly before baking helps prevent shrinkage.
  • Extra mousse can be kept in the fridge as a small dessert treat.
  • Allow the tart to fully set in the refrigerator for best sliceability.
  • Use a fine mesh sieve multiple times to remove strawberry seeds for a smooth mousse.
  • Handle the folding of cream and puree gently to keep the mousse light and airy.

Find it online: https://justsosavory.com/strawberry-mousse-tart-recipe/