Why You’ll Love This Recipe

Strawberry Mousse Tartlets are a light, fruity dessert featuring a buttery tart crust filled with airy, creamy strawberry mousse. Perfect for spring and summer gatherings, these individual tartlets are as beautiful as they are delicious. The balance of sweet strawberries and velvety texture makes them an elegant addition to any dessert table.

ingredients

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

flourunsalted butterconfectioners’ sugarsaltcold wateregg yolksfresh strawberriesgranulated sugarsour creamheavy whipping creamunflavored gelatinvanilla extract

directions

Prepare the tartlet crusts: In a bowl, mix flour, confectioners’ sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Add egg yolks and a tablespoon of cold water at a time until the dough comes together. Wrap and chill for 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the dough and press into tartlet pans. Prick the bottoms with a fork.

Bake for 12-15 minutes or until lightly golden. Cool completely before filling.

Make the mousse: Puree fresh strawberries and strain to remove seeds.

In a saucepan, heat the puree with granulated sugar and gelatin until dissolved. Let cool slightly.

Fold in sour cream and vanilla extract.

Whip the heavy cream to stiff peaks and gently fold into the strawberry mixture until smooth and airy.

Spoon or pipe the mousse into the cooled tartlet shells.

Chill for at least 2 hours or until set.

Garnish with fresh strawberry slices or mint leaves before serving.

Servings and timing

This recipe yields 8 tartlets.Preparation time: 25 minutesChilling time: 2 hours 30 minutesTotal time: 3 hours

Variations

Use a chocolate crust for a deeper flavor contrast.

Add a layer of chocolate ganache beneath the mousse.

Top with whipped cream or a dusting of powdered sugar.

Use raspberries or mixed berries instead of strawberries.

storage/reheating

Store Strawberry Mousse Tartlets in the refrigerator for up to 3 days.Keep them covered to prevent the mousse from drying out.These tartlets are not recommended for freezing, as the mousse texture may change.

FAQs

Can I use frozen strawberries?

Yes, just thaw and drain them before pureeing.

Can I make the crusts ahead of time?

Absolutely. You can bake them a day in advance and fill them the next day.

What if I don’t have tartlet pans?

Use a muffin tin lined with parchment strips for easy removal.

Is the mousse overly sweet?

No, it’s balanced by the natural tartness of strawberries and sour cream.

Can I make these dairy-free?

You can try coconut cream and a dairy-free yogurt alternative for the mousse, though the texture may vary.

How can I make it vegetarian?

Ensure the gelatin is plant-based or use agar-agar as a substitute.

Can I add fruit chunks to the mousse?

Yes, finely chopped strawberries can be folded in before chilling.

What type of crust is best?

A classic buttery shortcrust works beautifully for structure and flavor.

Do I need a stand mixer?

A hand mixer will work fine for whipping the cream.

Can I pipe the mousse?

Yes, it holds shape well if chilled properly and looks elegant piped.

Conclusion

Strawberry Mousse Tartlets are the perfect fusion of crisp crust and creamy, fruity filling. With their eye-catching presentation and refreshing flavor, they’re sure to impress at any event. Make them once, and you’ll want to serve them every spring and summer season