Light and refreshing strawberry mousse tartlets with a buttery crust and creamy, fruity filling. Perfect for spring and summer gatherings.

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Preheat oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs.
Add egg yolk and water, mixing until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
Roll out dough and press into tartlet pans. Prick the base with a fork and bake for 15–18 minutes until golden. Let cool completely.
In a blender, puree strawberries with sugar and lemon juice. Strain to remove seeds if desired.
In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let bloom for 5 minutes. Microwave for 10 seconds to dissolve, then stir into strawberry puree.
Fold in whipped cream gently until fully incorporated. Spoon or pipe mousse into cooled tartlet shells.
Chill in the refrigerator for at least 2 hours or until set.
Garnish with fresh strawberries and mint leaves before serving.