Description
Delicious and light strawberry mousse tartlets with a buttery crust and airy strawberry filling, perfect for a summer dessert or elegant gathering.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 1/2 cups fresh strawberries, hulled
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp unflavored gelatin
- 2 tbsp cold water
- 1 cup heavy whipping cream
- Fresh strawberries and mint leaves for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.
- Press the mixture into tartlet pans and bake for 8-10 minutes. Let cool completely.
- In a blender or food processor, puree strawberries until smooth.
- Strain the puree to remove seeds, then mix with powdered sugar, vanilla extract, and lemon juice.
- Sprinkle gelatin over cold water and let it bloom for 5 minutes, then gently heat until dissolved.
- Stir dissolved gelatin into strawberry mixture.
- Whip the heavy cream to stiff peaks, then gently fold into the strawberry mixture until fully combined.
- Spoon or pipe the mousse into the cooled tartlet shells and refrigerate for at least 2 hours or until set.
- Garnish with fresh strawberries and mint leaves before serving, if desired.
Notes
- You can make the tartlet shells ahead and store them in an airtight container.
- Adjust sweetness depending on the ripeness of your strawberries.
- Use silicone tart molds for easier removal.