Strawberry Mousse Tart (Print Version)
# Ingredients:
→ TART SHELL (SHORTCRUST PASTRY)
01 -
100 g unsalted butter, softened (7 tablespoons / 3.5oz)
02 -
40 g icing sugar (powdered sugar) (⅓ cup / 1.4oz)
03 -
1 large egg, room temperature
04 -
225 g plain flour (all purpose flour) (8oz)
→ FOR THE FILLING
05 -
750 g fresh strawberries, hulled (or frozen, thawed)
06 -
3 teaspoons powdered gelatine
07 -
½ cup white granulated sugar
08 -
1 ½ teaspoons pure vanilla extract
09 -
300 ml thickened cream (heavy cream) (1 ¼ cups)
10 -
Extra strawberries and meringues for topping
# Instructions:
01 -
In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes). Add the egg and beat on low until smooth. Add the flour and beat just until large clumps are forming.
02 -
Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
03 -
Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter.
04 -
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
05 -
Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there.
06 -
Preheat the oven to 180C (160C fan) / 350F. Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
07 -
Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it's pressed up tight against the edges. Bake for 20 minutes. You can proceed with making the filling while it bakes.
08 -
After 20 minutes, carefully remove the baking paper and rice (or weights) and bake a further 15-20 minutes or until golden then set the tart shell aside still in the tin.
09 -
Purée the strawberries then strain into a saucepan and discard the seeds. You can strain it a couple of times if needed but some seeds are fine.
10 -
Sprinkle the gelatine over the strawberry puree and let it sit for 5 minutes to soften. Stir over low heat until the gelatine has completely dissolved. Press any larger lumps against the sides of the pan to help them along. Make sure there are no lumps of gelatine undissolved but DO NOT let it come to a boil.
11 -
Still over low heat, add the sugar and stir for another 30 seconds or so until it's dissolved.
12 -
Strain again, to make sure you dissolved all the gelatine. If there are large pieces you need to keep going, heating and pressing them against the pan to dissolve.
13 -
Stir in the vanilla. Place in the fridge, stirring every so often, for 30 minutes just until it's no longer warm. Careful not to leave it so long that it sets.
14 -
In a large bowl, whip the cream to soft peaks with a hand mixer.
15 -
Fold quarter of the cooled strawberry mixture into the whipped cream until just a few streaks remain. Repeat folding the strawberry puree into the cream until it's just folded together. Try not to knock the air out of cream.
16 -
Pour the mixture over the tart base (you may have more than your tart shell can take, so just pour any extra into a glass and chill to set). Give it a gentle shake to level it out. Place in the fridge for 6 hours or overnight until set.
17 -
Top with fresh strawberries and meringues prior to serving.
# Notes:
01 -
For best results, always weigh ingredients where a weight is provided.