A strawberry mousse tart is something elegant. It’s so silky and soft. Accompanied by the crisp crust that is sweet with subtle notes of coconut. Every bite is like a sweet strawberry cloud. Topped with extra strawberries and some crushed pistachios. This dessert is the perfect summer treat.
Thankfully nowadays we don’t have to wait for summertime to enjoy sweet strawberries. Greenhouse grown berries are a great option in the off season.
Ingredients:
- For the crust
- 2 cups crushed graham crackers
- 3/4 cup shredded coconut
- 2 tablespoons sugar
- 1/2 cup butter, melted
- For the filling
- 500g fresh strawberries, hulled
- ¼ cup sugar
- 1 teaspoon powdered gelatin
- 1 1/2 cups heavy cream
Tips & Tricks:
- Crust: Make sure to mix all of the ingredients well so the graham crackers are evenly coated in the butter.
- Tart: Press the crust firmly into the pan making sure to get the crust nice and flat and compact before baking.
- Filling: Blend your strawberries up super fine before creating the filling. If you don’t want any specks on of strawberry showing in your mousse strain the mixture through a fine mesh sieve.
- Folding the Strawberries: Slowly add the strawberry mixture to the whipped cream folding as you go to maintain all of the air bubbles you just created. This is what will help make sure the mousse is light and fluffy.
- Set the Tart: Make sure to leave the tart in the fridge for a minimum of 3 hours. Best results are achieved when leaving it to set overnight.
Heavy cream is vital to the rich silky taste this recipe has. Mousse is based on quality ingredients that when combined create a nice airy dessert.
Strawberry Mousse Tart
Course: UncategorizedKeep the screen of your device on
8
servings15
minutes15
minutes300
kcal4
hoursIngredients
- For the crust
2 cups crushed graham crackers
3/4 cup shredded coconut
2 tablespoons sugar
1/2 cup butter, melted
- For the filling
500g fresh strawberries, hulled
¼ cup sugar
1 teaspoon powdered gelatin
1 1/2 cups heavy cream
Directions
- Preheat oven to 180C / 350F. Prepare an 11 inch tart pan with a removable base, by greasing well with butter or spraying with cooking oil. Line the base of tart pan with baking paper.
- In a food processor add graham crackers and pulse for about 20 seconds until it starts to look like breadcrumbs. In a mixing bowl, combine the graham cracker crumbs, coconut, sugar and melted butter. Stir until the butter is completely incorporated.
- Press the mixture firmly into the tart pan to form a flat, even crust. Make sure you gently press the dough into all the corners and make sure the top edges are even.
- Place the tart pan on a baking tray. Bake for 10-15 minutes or until light golden brown. Once cooked, set crust aside and allow to cool completely before adding the filling (you can place the mixture in the refrigerator to speed up the process).
- For the mousse filling, puree the hulled strawberries in a blender until smooth. Transfer the puree into a small saucepan, add the sugar and gelatin and stir over a low heat until the both are dissolved. Place in the fridge for 1/2 hour to cool.
- In a large bowl, whip the heavy cream to soft peaks. Gently fold the cooled strawberry puree into the cream until well blended, being careful not to over mix.
- Gently spread the mixture over the tart base. Place in the fridge immediatly for at least 3 hours to set.
- Remove the tart from the refrigerator and top with the fresh strawberries, pistachios and edible flowers. Serve and enjoy!
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