Strawberry Mousse Tartlets Recipe

Introduction

Did you know that strawberries are not only the world’s most popular berry but also pack more vitamin C per serving than an orange? This nutritional powerhouse is the star of our show today. When you’re craving a dessert that’s as visually stunning as it is delicious, where do you turn? The answer lies in mastering the art of the perfect Strawberry Mousse Tartlet. These elegant, individual desserts combine a crisp, buttery shell with a cloud-like mousse that bursts with the fresh, sweet-tart flavor of real strawberries. Unlike dense, overly sweet pastries, this recipe delivers a sophisticated balance of textures and flavors, making it the ideal finale for a dinner party or a special treat to brighten your week. Let’s dive into creating these little masterpieces that are sure to impress.

Ingredients List

For the best results, use high-quality, fresh ingredients. Here’s what you’ll need for about 8-10 tartlets:

For the Pre-Baked Tart Shells:

• 1 ¼ cups (160g) all-purpose flour – The foundation for a crisp, golden shell. For a nuttier flavor, you can substitute with half whole wheat pastry flour.
• ½ cup (115g) unsalted butter, cold and cubed – Cold butter is non-negotiable for a flaky texture. It should feel firm and make a “snap” when broken.
• ¼ cup (50g) granulated sugar – Adds a subtle sweetness to the crust.
• 1 large egg yolk – Binds the dough and enriches the flavor with a golden hue.
• 2-3 tbsp ice water – Add just enough to bring the dough together without making it sticky.
• A pinch of salt – Enhances all the other flavors.

For the Strawberry Mousse Filling:

• 2 cups (300g) fresh strawberries, hulled + extra for garnish – Look for berries that are fragrant, deeply red, and firm. Frozen strawberries (thawed and drained) can work in a pinch but may yield a slightly softer mousse.
• 8 oz (225g) mascarpone cheese, at room temperature – This Italian cream cheese is the secret to a luxuriously creamy and stable mousse with a delicate, slightly tangy flavor. Full-fat cream cheese is a suitable substitute, though the texture will be denser.
• 1 cup (240ml) heavy whipping cream, very cold – The colder the cream, the faster and higher it whips, creating that essential airy texture.
• ½ cup (60g) powdered sugar, plus 2 tbsp for the puree – Powdered sugar dissolves instantly and helps stabilize the whipped cream.
• 1 tsp pure vanilla extract – Use the real stuff for a warm, aromatic depth that complements the berries.
• 1 tsp unflavored gelatin powder (optional, for stability) – Highly recommended if your kitchen is warm or you need the tartlets to hold shape for several hours.
• 2 tbsp lemon juice – A bright splash to balance the sweetness and enhance the strawberry flavor.

Timing

While the total time may seem lengthy, the active work is under an hour. The majority is hands-off chilling time, which is crucial for the mousse to set and the flavors to meld perfectly. Compared to many mousse desserts that require complex techniques or multiple stages, this recipe is streamlined for home bakers. The pre-baking of the shells can even be done a day in advance, making final assembly a breeze.

These elegant Strawberry Mousse Tartlets are the perfect combination of crisp shell and creamy, fruity filling.

Step-by-Step Instructions

Step 1: Prepare the Tart Shells

In a food processor, pulse the flour, sugar, and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse sand with pea-sized butter bits. Add the egg yolk and pulse again. With the motor running, slowly drizzle in the ice water, one tablespoon at a time, until the dough just begins to clump together. Turn the dough out onto a lightly floured surface, gently knead it into a disc, wrap in plastic, and refrigerate for at least 30 minutes. This rest relaxes the gluten and ensures your shells won’t shrink dramatically. Preheat your oven to 375°F (190°C). Roll out the chilled dough to about 1/8-inch thickness and press it into your tartlet pans. Prick the bottoms with a fork, line with parchment and pie weights or dried beans, and bake for 12-15 minutes until the edges are lightly golden. Remove the weights and parchment and bake for another 3-5 minutes until the base looks dry. Let them cool completely in the pans on a wire rack.

Step 2: Make the Strawberry Puree

While the shells cool, prepare the puree. In a blender or food processor, combine 1 ½ cups of the hulled strawberries (reserve the rest for garnish) with the 2 tablespoons of powdered sugar and lemon juice. Blend until completely smooth. For an ultra-silky mousse, you can strain this puree through a fine-mesh sieve to remove the seeds, but this is optional. If using gelatin for stability, sprinkle the gelatin powder over 2 tablespoons of cold water in a small bowl. Let it bloom for 5 minutes. Then, gently heat ¼ cup of the strawberry puree in a small saucepan or the microwave until hot but not boiling. Whisk the bloomed gelatin into the hot puree until fully dissolved, then whisk this mixture back into the remaining strawberry puree. Set aside to cool to room temperature.

Step 3: Prepare the Mousse Filling

In a large bowl, beat the room-temperature mascarpone cheese with the ½ cup of powdered sugar and vanilla extract until smooth and creamy. In a separate, chilled bowl, whip the heavy cream to stiff peaks. Be careful not to over-whip it into butter. Now, gently fold the cooled strawberry puree into the mascarpone mixture until no white streaks remain. Finally, add about one-third of the whipped cream to the strawberry-mascarpone base and fold gently to lighten it. Then, carefully fold in the remaining whipped cream until the mixture is homogenous and beautifully pink. The key here is a light hand to preserve all the air you whipped into the cream.

Step 4: Assemble and Chill

Carefully remove the completely cooled tart shells from their pans. Using a piping bag fitted with a large star tip or simply a spoon, divide the strawberry mousse filling evenly among the shells, smoothing or swirling the tops. Place the filled tartlets on a tray or plate and refrigerate for at least 4 hours, or ideally overnight. This chilling time is non-negotiable as it allows the mousse to firm up fully, making the tartlets sliceable and perfect to eat.

Step 5: Garnish and Serve

Just before serving, slice the reserved fresh strawberries. Garnish each tartlet with a strawberry slice, a mint leaf, or a light dusting of powdered sugar. For an extra touch of elegance, you can drizzle a little melted white chocolate or a reduced balsamic glaze over the top.

Nutritional Information

The following is an approximate nutritional breakdown per tartlet (based on 10 servings):

• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 35mg
• Total Carbohydrates: 27g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 4g
• Vitamin C: 25% of the Daily Value (DV)

Healthier Alternatives

You can easily adapt this recipe for different dietary needs without sacrificing flavor:

• Lower Sugar: Reduce the powdered sugar in the mousse by half and use a natural sweetener like monk fruit or erythritol in the crust. The natural sweetness of the strawberries often carries the dessert.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend for the tart shells. Ensure your blend contains xanthan gum for proper binding.
• Lighter Mousse: Swap the mascarpone for low-fat Greek yogurt or a blend of Greek yogurt and light cream cheese. The texture will be tangier and less rich, but still delicious. You can also use coconut cream (chilled) instead of heavy whipping cream for a dairy-free version.

Serving Suggestions

These tartlets are stars on their own but can be elevated with simple pairings. Serve them on a decorative platter for a stunning dessert table at brunches or showers. A glass of Prosecco or a sparkling Moscato complements the berries beautifully. For a non-alcoholic option, pair with sparkling water infused with cucumber and mint. They also make a fantastic component of a larger dessert spread alongside dark chocolate truffles or a cheese board.

Common Mistakes

• Warm Dough: Not chilling the tart dough leads to shrinkage and a tough crust. Always chill before rolling and baking.
• Overworking the Mousse: Vigorously stirring or beating the mousse after adding the whipped cream will deflate it, resulting in a dense, not airy, texture. Fold gently.
• Filling Warm Shells: Adding mousse to warm tart shells will cause the filling to melt and become runny. Patience is key—ensure shells are completely cool.
• Skipping the Chill Time: Serving the tartlets before the mousse has fully set leads to a mess. Respect the 4-hour minimum chill.
• Using Underripe Strawberries: Berries that aren’t sweet and fragrant won’t impart enough flavor. Taste one before you start!

Storing Tips

Store assembled tartlets in a single layer in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time but will still be tasty. For longer storage, you can freeze the unfilled, baked tart shells for up to a month in