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Strawberry Mousse Tartlets

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These Strawberry Mousse Tartlets feature crisp, buttery tart shells filled with a light and creamy strawberry mousse made with fresh berries, mascarpone, and whipped cream. They are elegant, refreshing, and perfect for parties or special occasions.

Ingredients

Pie dough, store-bought or pre-made, enough for 2 pie crusts

2 cups fresh strawberries, chopped

1 tablespoon fresh lemon juice

1 tablespoon unflavored gelatin

8 ounces mascarpone cheese

1/2 cup granulated sugar, divided, plus 1 tablespoon

2 cups whipping cream, divided

1 1/2 teaspoons vanilla extract, divided

Fresh strawberries, for garnish (optional)

Fresh mint sprigs, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F.
  2. Roll out the pie dough on a lightly floured surface to about 1/8-inch thickness.
  3. Cut 5-inch circles and fit them into mini tart or pie pans. Re-roll scraps as needed.
  4. Place the pans on a baking sheet, line each shell with parchment paper, and fill with pie weights.
  5. Bake for 12 to 15 minutes. Remove the parchment and weights, then bake for another 4 to 5 minutes until golden brown.
  6. Cool the crusts in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  7. Blend the strawberries and lemon juice until mostly smooth.
  8. Transfer the strawberry mixture to a saucepan, stir in the gelatin, and cook over medium-high heat for 4 to 5 minutes, stirring constantly until dissolved.
  9. Remove from the heat and cool to room temperature, about 30 minutes.
  10. Fold the mascarpone cheese and 1/4 cup sugar into the cooled strawberry mixture until smooth.
  11. Whip 1 1/2 cups whipping cream with 1 teaspoon vanilla extract until soft peaks form. Gradually add 1/4 cup sugar and continue whipping to stiff peaks.
  12. Fold the whipped cream into the strawberry mixture in three additions until fully incorporated.
  13. Spoon the mousse evenly into the cooled tart shells.
  14. Refrigerate for 2 to 3 hours until set.
  15. Whip the remaining 1/2 cup whipping cream with the remaining 1/2 teaspoon vanilla extract. Add the remaining tablespoon sugar and whip until peaks form.
  16. Top each tartlet with whipped cream and garnish with fresh strawberries and mint before serving.

Notes

Frozen strawberries may be used if thawed and well-drained first.

Store-bought tart shells can be substituted to save time.

Cream cheese may replace mascarpone for a tangier flavor and denser texture.

Add lemon zest for a brighter citrus flavor.

Try raspberries or mixed berries for a variation.

Top with crushed graham crackers, shortbread crumbs, or a drizzle of white chocolate for extra texture and flavor.

Store covered in the refrigerator for up to 3 days.

Add whipped cream garnish just before serving for the freshest presentation.

Nutrition

Find it online: https://chocolatecoveredamy.com/strawberry-mousse-tartlets/