Why You’ll Love This Recipe
Strawberry Mousse Tartlets are charming mini desserts that combine a crisp, buttery tart shell with a light, airy strawberry mousse. Perfect for parties, showers, or elegant dinners, these bite-sized treats are as beautiful as they are delicious. With a delicate balance of sweetness and freshness, they’re a crowd-pleaser you’ll want to make again and again.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pre-made or homemade tartlet shellsfresh strawberriesgranulated sugarlemon juiceunflavored gelatinheavy whipping creampowdered sugarvanilla extractfresh mint or extra strawberries (for garnish)
directions
Prepare tartlet shells according to package directions or bake your homemade shells until golden and crisp. Let cool completely.
In a blender or food processor, purée fresh strawberries with lemon juice and granulated sugar until smooth.
Strain the purée through a fine mesh sieve to remove seeds, if desired.
In a small saucepan, sprinkle gelatin over a few tablespoons of the strawberry purée and let bloom for 5 minutes.
Gently heat the gelatin mixture over low heat, stirring until fully dissolved. Remove from heat and stir back into the remaining strawberry purée. Let cool to room temperature.
In a mixing bowl, beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold the whipped cream gently into the cooled strawberry mixture until fully combined and airy.
Spoon or pipe the strawberry mousse into the tartlet shells.
Chill in the refrigerator for at least 2 hours to set.
Garnish with fresh mint or strawberry slices before serving.
Servings and timing
This recipe yields about 12 tartlets.Preparation time: 25 minutesChilling time: 2 hoursTotal time: 2 hours 25 minutes
Variations
Add a layer of chocolate ganache in the tart shell before filling with mousse.
Use flavored gelatin for an extra burst of fruitiness.
Swap strawberries for raspberries or mixed berries.
Top with a dusting of powdered sugar for a delicate finish.
Make one large tart instead of mini tartlets for a showstopping centerpiece.
storage/reheating
Store strawberry mousse tartlets in an airtight container in the refrigerator for up to 3 days.Do not freeze, as the mousse texture may be compromised upon thawing.
FAQs
Can I make the tart shells from scratch?
Yes, a buttery shortcrust pastry works great for homemade tartlet shells.
Is the mousse very sweet?
It’s delicately sweet—adjust sugar to your taste during preparation.
Can I make these ahead of time?
Yes, they’re perfect for making a day in advance. Just garnish right before serving.
What if I don’t have gelatin?
You can substitute with agar-agar for a vegetarian version, following package instructions.
Can I use frozen strawberries?
Yes, just thaw and drain them well before blending.
Do I have to strain the strawberry purée?
It’s optional, but straining creates a smoother mousse.
Can I add other flavors?
Absolutely—try a hint of rosewater, mint, or orange zest for a twist.
How do I pipe the mousse neatly?
Use a piping bag with a round or star tip for clean and decorative filling.
Can I serve them at room temperature?
They’re best served chilled for the ideal mousse texture.
Are these kid-friendly?
Yes, they’re light, fruity, and perfect for all ages.
Conclusion
Strawberry Mousse Tartlets are a stunning, light dessert that’s ideal for any special occasion or afternoon indulgence. With their crisp shells and silky strawberry filling, they offer a perfect balance of texture and flavor in every bite. Elegant, easy, and endlessly adaptable, they’re sure to become a favorite in your dessert lineup.
Print
Strawberry Mousse Tartlets
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 8 tartlets 1x
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French
- Diet: Vegetarian
Description
Strawberry mousse tartlets are delightful mini desserts featuring a buttery tart shell filled with light and airy strawberry mousse. They’re elegant, refreshing, and perfect for spring parties, bridal showers, or afternoon tea.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water
- 1 cup fresh strawberries, hulled and pureed
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp unflavored gelatin
- 2 tbsp cold water (for gelatin)
- 3/4 cup heavy whipping cream
- Fresh strawberries and mint leaves for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, pulse flour and powdered sugar. Add butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and cold water; pulse until dough comes together. Form into a disk, wrap, and chill for 30 minutes.
- Roll out dough and press into mini tartlet pans. Prick bottoms with a fork.
- Bake tartlet shells for 12–15 minutes or until golden. Let cool completely.
- In a small bowl, sprinkle gelatin over 2 tbsp cold water and let bloom for 5 minutes.
- In a saucepan, combine strawberry puree, granulated sugar, and lemon juice. Heat gently until sugar dissolves.
- Stir bloomed gelatin into warm strawberry mixture until fully dissolved. Let cool to room temperature.
- Whip heavy cream to stiff peaks and gently fold into cooled strawberry mixture.
- Spoon or pipe the strawberry mousse into tartlet shells and refrigerate for at least 2 hours.
- Garnish with fresh strawberries and mint leaves before serving.
Notes
- Make sure the strawberry mixture is completely cooled before folding in the whipped cream to keep the mousse light.
- You can prepare the tart shells a day ahead to save time.
- Use silicone tart pans for easier unmolding.
Nutrition
- Serving Size: 1 tartlet
- Calories: 280
- Sugar: 15g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
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