If you’re looking for a dessert that’s pretty enough for a party but easy enough for a weeknight dinner, these Strawberry Mousse Tartlets are about to become your new obsession. With a crisp, buttery shell and a delightfully airy mousse bursting with real strawberry flavor, each bite is a little celebration of summer. From the fresh berries to the silky cream, everything comes together in the cutest handheld tartlets that are guaranteed to impress guests (or simply make you smile on an ordinary day). Whether you’re a seasoned baker or just dipping your toes into homemade pastries, Strawberry Mousse Tartlets craft magic from simple ingredients — plus, you get to enjoy that show-stopping pink mousse!
Ingredients You’ll Need
Each component of this recipe is chosen for both simplicity and the character it brings to the final dish. From the crisp shell to the cloud-like mousse, every ingredient plays a starring role in shaping the taste, texture, and vibrant look of your Strawberry Mousse Tartlets.
- All-purpose flour: The foundation of our tartlet shells, giving that perfect crisp and tender structure.
- Powdered sugar: Adds a delicate sweetness and helps the shells brown beautifully in the oven.
- Unsalted butter (cold and cubed): The secret to a flaky, melt-in-your-mouth crust; keep it cold for best results.
- Egg yolk: Binds the dough while adding richness and lovely golden color.
- Cold water: Brings the dough together; use just enough to make everything stick without getting sticky.
- Fresh strawberries: The superstar of the mousse — choose ripe, fragrant berries for maximum flavor and dazzling color.
- Granulated sugar: Enhances the strawberry flavor and balances tartness in the mousse.
- Lemon juice: Brightens up the strawberries, adding freshness to the mousse.
- Powdered gelatin: Responsible for setting the mousse so each tartlet holds its light, airy texture.
- Heavy whipping cream (cold): Whips into soft, pillowy peaks to give the mousse its dreamy volume.
- Optional toppings (fresh strawberries, mint leaves, or whipped cream): Lend a beautiful finishing touch and an extra layer of flavor or freshness.
How to Make Strawberry Mousse Tartlets
Step 1: Make the Tartlet Shell Dough
Start by combining flour and powdered sugar in a mixing bowl. Using a pastry cutter or two forks, cut in the cold, cubed butter until the mixture looks like coarse, sandy crumbs. Add the egg yolk and a tablespoon or two of cold water, mixing just until a soft dough forms. Don’t overwork it; stop as soon as everything comes together. Shape your dough into a flat disk, wrap it tightly in plastic wrap, and let it chill in the fridge for at least 30 minutes. This rest gives you a super flaky, tender crust that’s absolutely worth the wait.
Step 2: Bake the Tartlet Shells
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into rounds to fit your 4 to 6 small tartlet pans, then gently press the dough into each pan, making sure it settles nicely into the edges. Prick the bottoms with a fork to keep them from puffing up in the oven. Bake for 10 to 12 minutes, or until just golden around the edges. Let them cool completely in the pans for easy unmolding.
Step 3: Cook the Strawberry Base
To build the foundation of your strawberry mousse, combine the chopped fresh strawberries, granulated sugar, and a splash of lemon juice in a saucepan. Cook over medium heat, stirring now and then, until the berries soften and release all their juices — about 5 to 7 minutes. Once everything looks syrupy and the berries start breaking down, purée the mixture using a blender or an immersion blender. For a silky-smooth mousse, press the purée through a fine-mesh sieve to remove seeds. Let the mixture cool until it’s just warm.
Step 4: Bloom the Gelatin and Combine
In a small bowl, sprinkle the powdered gelatin over two tablespoons of cold water. Let it sit for 5 minutes so the gelatin can absorb the water and soften — this is called blooming. Stir the bloomed gelatin into the still-warm strawberry purée until dissolved completely. If your purée has cooled too much, gently warm it to ensure the gelatin melts in smoothly. Place the bowl in the fridge for 15 to 20 minutes. You want it to thicken slightly but not set hard.
Step 5: Whip the Cream and Make the Mousse
Pour your chilled heavy cream into a clean, cold bowl. Using a hand mixer or stand mixer, whip the cream to stiff peaks — it should hold a firm shape when you lift the beaters. Take the cooled, slightly thickened strawberry mixture and gently fold it into the whipped cream. Use a spatula to combine, taking care not to deflate the cream. What results is a fluffy, airy mousse that’s irresistibly pink and creamy.
Step 6: Assemble the Strawberry Mousse Tartlets
Spoon or pipe the strawberry mousse into your baked, completely cooled tart shells. Smooth the tops or swirl for flair, then pop them in the refrigerator for at least 2 hours. This is where the magic happens: the mousse sets up into a luscious, sliceable filling.
Step 7: Garnish and Serve
Just before serving, dress up your Strawberry Mousse Tartlets with fresh strawberry slices, a sprig of mint, or a swirl of whipped cream. The final flourish makes them look bakery-case-worthy and adds a hint of extra flavor or freshness to every mouthful!
How to Serve Strawberry Mousse Tartlets
Garnishes
Lean into the beauty of these Strawberry Mousse Tartlets by topping them with thinly sliced fresh strawberries, dainty mint leaves, or a dollop of softly whipped cream. You could even dust with powdered sugar or add a sprinkle of pistachios for a touch of crunch and color. Little details go a long way in making each tartlet feel special.
Side Dishes
These tartlets are delicate and light, so pair them with equally refreshing sides. Serve with a platter of mixed berries, a chilled glass of sparkling rosé, or a scoop of lemon sorbet for a delightful summer dessert spread. If you’re hosting brunch, they also shine beside an array of cheese and fruit.
Creative Ways to Present
To truly wow your guests, try serving Strawberry Mousse Tartlets on a tiered dessert stand, nestled in pastel cupcake liners for a tea party vibe, or individually plated with an artistic drizzle of strawberry coulis. For a more rustic look, arrange them on a big wooden board with whole berries and sprigs of mint interspersed.
Make Ahead and Storage
Storing Leftovers
If you have any tartlets left after dessert (which is rare!), store them in an airtight container in the refrigerator. The shells will stay pleasantly crisp for a day or two, and the mousse keeps its airy texture beautifully for up to 3 days. Just be sure to add garnishes right before serving for best appearance and flavor.
Freezing
While the shells freeze well on their own, it’s best to avoid freezing fully assembled Strawberry Mousse Tartlets, as the mousse can become grainy and lose its airy charm when thawed. If you want to work ahead, freeze the empty shells and prepare the mousse fresh on the day you plan to serve.
Reheating
Good news: there’s absolutely no need to reheat these pretty tartlets! Everything is meant to be enjoyed chilled straight from the fridge — just let them sit at room temperature for a few minutes to take the chill off before serving if you prefer a softer mousse.
FAQs
Can I use frozen strawberries?
Absolutely! If fresh strawberries aren’t available, frozen ones work perfectly here. Just thaw them and drain off any excess liquid before cooking with the sugar and lemon juice for the mousse. The flavor will still be vibrant and delicious.
How do I make the tart shells gluten-free?
Swap the all-purpose flour with a good quality 1:1 gluten-free baking blend. Keep an eye on the dough’s texture, as gluten-free flours can behave a little differently, but the shells should still bake up golden and crisp.
Can I make larger tartlets or a full-size tart?
Definitely! You can use this recipe to make a 9-inch tart or a couple of medium-sized tartlets. You may need to increase the baking time for a full-size tart shell and allow extra chilling time for the mousse to fully set.
Is there a vegetarian substitute for gelatin?
If you’d like to keep your Strawberry Mousse Tartlets vegetarian, you can use powdered agar-agar in place of gelatin. Follow the package instructions for blooming and dissolving — keep in mind that agar sets more firmly than gelatin, so use sparingly.
How far ahead can I assemble the tartlets?
You can assemble the tartlets up to a day ahead and keep them chilled until ready to serve. For optimal freshness, add the garnishes just before serving to maintain the perfect look and color.
Final Thoughts
There’s truly something magical about the combination of flaky pastry and silky fruit mousse in these Strawberry Mousse Tartlets. Whether you make them for a special celebration or just to brighten a regular afternoon, they’re guaranteed to bring smiles all around. I can’t wait for you to try them — happy baking!
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Strawberry Mousse Tartlets Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours (including chilling)
- Yield: 6 tartlets
- Category: Dessert
- Method: No Bake (with baked crust)
- Cuisine: French-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the refreshing and delightful flavors of these strawberry mousse tartlets, perfect for a light and elegant dessert. The buttery tartlet shells filled with a luscious strawberry mousse are a treat for the senses.
Ingredients
For the tartlet shells:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold and cubed)
- 1 egg yolk
- 1–2 tablespoons cold water
For the strawberry mousse:
- 1 1/2 cups fresh strawberries (hulled and chopped)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 3/4 cup heavy whipping cream (cold)
For topping (optional):
- fresh strawberries
- mint leaves
- whipped cream
Instructions
- To make the tartlet shells: Combine flour and powdered sugar. Cut in cold butter until crumbly. Add egg yolk and water. Shape, chill, roll out, cut, press into pans, bake, and cool.
- To make the mousse: Cook strawberries, sugar, lemon juice. Purée, strain. Bloom gelatin, dissolve in purée. Chill, fold in whipped cream, fill tartlet shells, refrigerate.
- Top with fresh strawberries, mint, or whipped cream before serving if desired.
Notes
- Make tartlet shells ahead and store in an airtight container.
- Use store-bought mini tart shells to save time.
- Add vanilla or rose water for extra flavor.
Nutrition
- Serving Size: 1 tartlet
- Calories: 280
- Sugar: 16g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
