Elegant Strawberry Mousse Tart

This strawberry mousse tart transforms simple ingredients into an elegant dessert that never fails to impress at my summer gatherings. The buttery shortcrust pastry cradles a cloud-like strawberry mousse that strikes the perfect balance between rich and refreshing.

I first created this tart for my sister's garden party where it disappeared within minutes. The recipe has since become my most requested dessert during strawberry season, with friends often asking for the recipe before they even finish their first slice.

Ingredients

• Unsalted butter: Softened to room temperature ensures a tender crumb in the pastry
• Icing sugar: Creates a delicate sweetness in the tart shell
• Large egg: At room temperature helps bind the pastry together properly
• Plain flour: Forms the structure of our shortcrust pastry base
• Fresh strawberries: Provide the vibrant flavor and color look for plump berries with deep red color
• Powdered gelatine: Stabilizes the mousse so it holds its shape when sliced
• White granulated sugar: Balances the natural tartness of the berries
• Pure vanilla extract: Adds depth and warmth to the fruity flavor
• Thickened cream: Whipped to soft peaks creates the airy mousse texture
• Extra strawberries and meringues for topping: Add visual appeal and textural contrast

Step-by-Step Instructions

Prepare the pastry:

Cream the butter and icing sugar until light and fluffy about 2 minutes. The mixture should be smooth but not overly aerated. Add the egg and mix until just incorporated scraping down the sides of the bowl to ensure even mixing. Finally add the flour and mix until large clumps form being careful not to overwork the dough which would develop gluten and make the pastry tough.

Form and roll the dough:

Gently bring the dough together with your hands forming a smooth ball without excessive handling. Press it into a 1 inch thick disk to make rolling easier. On a lightly floured surface roll out the dough turning frequently to prevent sticking until it reaches about 4-5mm in thickness and roughly 11 inches in diameter. The dough should be thin enough to create a delicate crust but sturdy enough to hold the filling.

Transfer to tart pan:

Place your rolling pin in the center of the rolled dough and fold one half over it. Lift the pin with the dough draped over it dusting off excess flour from the underside. Carefully position it over your 9 inch tart pan and gently unfold. This method prevents stretching or tearing the delicate dough during transfer.

Shape and chill the pastry shell:

Press the dough firmly into all corners and fluted edges of the pan ensuring there are no air pockets. Leave the overhanging pastry intact and refrigerate for at least 2 hours or overnight. This extended chilling period relaxes the gluten preventing shrinkage during baking and allows the butter to resolidify creating a flakier texture.

Blind bake the tart shell:

Preheat your oven properly and prick the chilled dough all over with a fork to prevent bubbling. Trim excess dough with a sharp knife then line with baking paper and fill completely with weights ensuring they reach the edges. Bake until the edges begin to set remove weights and continue baking until golden brown and fully cooked. A properly baked shell will have a dry matte finish and smell buttery and fragrant.

Prepare the strawberry puree:

Blend strawberries until completely smooth then strain through a fine mesh sieve applying gentle pressure to extract maximum juice while leaving seeds behind. The resulting puree should be vibrant red and have a smooth consistency. For an exceptionally silky mousse strain the puree twice.

Dissolve the gelatine:

Sprinkle gelatine evenly over the strawberry puree and allow it to bloom for 5 minutes until it appears swollen. Heat very gently over low heat stirring constantly and pressing any lumps against the sides of the pan. The mixture must not boil as high heat degrades gelatine's setting properties. Ensure complete dissolution for a smooth texture.

Add sweetness and flavor:

While still warm incorporate sugar stirring until completely dissolved then add vanilla extract. Strain again to catch any undissolved gelatine particles ensuring a perfectly smooth base for your mousse. This extra straining step makes all the difference in the final texture.

Cool the mixture properly:

Refrigerate the strawberry mixture stirring occasionally until it cools but does not set about 30 minutes. The mixture should flow freely but feel cool to the touch. Timing is crucial here check frequently to prevent premature setting which would make incorporation with cream impossible.

Create the mousse texture:

Whip cream to soft peaks that hold their shape but still have a slightly droopy tip when the beater is lifted. Fold in the cooled strawberry mixture gradually beginning with just a quarter of the mixture to lighten the cream then incorporating the remainder with a gentle folding motion using a spatula cutting through the center and scraping around the edges. Preserve as much air as possible for a light texture.

Fill and set the tart:

Pour the finished mousse into the cooled tart shell stopping just below the rim. Gently tap and shake the pan to level the surface and eliminate air pockets. Refrigerate for at least 6 hours or overnight until the mousse is completely set and slices cleanly.

Garnish before serving:

Just before presenting arrange fresh strawberries and meringues on top in an attractive pattern. The contrast of colors textures and flavors elevates the presentation and completes this stunning dessert.

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This tart always reminds me of summer afternoons in my grandmother's garden where she would serve homemade strawberry desserts as we relaxed in the dappled shade. The smell of the butter pastry baking still takes me straight back to those cherished moments. I particularly love how the vanilla enhances the natural sweetness of the berries without overpowering them.

Storage and Make Ahead Tips

This tart keeps beautifully in the refrigerator for up to 3 days though the pastry will gradually soften. Store in the tart pan covered loosely with foil avoiding plastic wrap which can stick to the delicate mousse surface. For the freshest presentation add the garnishes just before serving even if the tart itself was made in advance. The unfilled baked tart shell can be stored at room temperature in an airtight container for up to 2 days making this dessert extremely practical for planned entertaining.

Troubleshooting Common Issues

If your mousse isn't setting properly there are several potential culprits. First ensure you're using the correct amount of gelatine as different brands may have varying strengths. Second make sure the gelatine fully dissolves in the warm strawberry puree before cooling. Tiny undissolved granules prevent proper setting. Finally be patient with the chilling time especially in warmer weather when setting takes longer. If after 6 hours your mousse still seems too soft give it additional refrigeration time overnight.

Creative Variations

While strawberries create a classic version this recipe works beautifully with other berries or fruit combinations. Try raspberries for a more intense flavor or a mixture of berries for complexity. For a tropical twist substitute mangoes and passion fruit reducing the sugar slightly to account for their natural sweetness. White chocolate shavings make an elegant alternative topping for winter occasions when fresh berries might not be at their best. You can also add a layer of chocolate ganache on the bottom of the tart shell before filling with mousse for a decadent chocolate strawberry combination.

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A stunning dessert that combines simplicity and elegance, this tart will fast become a staple in your recipe collection.

Frequently Asked Questions

→ Can I make this tart ahead of time?

Yes! You can prepare the tart shell a day in advance and store it in the refrigerator. The completed tart (with filling) can be made up to 24 hours before serving. Add the fresh strawberry and meringue toppings just before serving for best appearance and texture.

→ Can I use frozen strawberries instead of fresh?

Absolutely. Frozen strawberries work well for the mousse filling - just thaw them completely and drain any excess liquid before pureeing. For the decorative topping, fresh strawberries are recommended for the best presentation.

→ Why is my mousse not setting properly?

This typically happens if the gelatin wasn't fully dissolved or if the mixture was boiled (which damages gelatin's setting properties). Make sure to dissolve the gelatin completely over low heat without boiling, and allow the strawberry mixture to cool properly before folding into the cream.

→ Can I substitute the gelatin to make this vegetarian?

Yes, you can substitute the gelatin with agar-agar powder for a vegetarian version. Use about 1-1.5 teaspoons of agar-agar powder in place of the 3 teaspoons of gelatin. Note that agar sets more firmly, so you might want to use slightly less.

→ How do I prevent a soggy tart base?

Ensure your tart shell is thoroughly baked until golden before adding the filling. The blind baking process (using weights) is crucial for creating a barrier against moisture. If you're making the tart in advance, you can also brush the inside of the baked shell with a thin layer of melted white chocolate and let it set before adding the filling.

→ What can I use instead of meringues for topping?

White chocolate shavings, toasted sliced almonds, mint leaves, or a light dusting of powdered sugar all make excellent alternatives to meringues. You could also use other berries like raspberries or blueberries alongside the strawberries for a mixed berry presentation.