Strawberry Tart Mousse (Print Version)
# Ingredients:
→ Crust
01 -
Half a cup of melted butter
02 -
Two tablespoons of sugar
03 -
Three-fourths cup of shredded coconut
04 -
Two cups of crushed graham crackers
→ Filling
05 -
One tablespoon of vanilla extract
06 -
Four ounces (113 g) of cream cheese
07 -
Half a teaspoon of salt
08 -
Four teaspoons of plain gelatin or one packet
09 -
Four tablespoons of cold water
10 -
One cup (120 g) of sifted confectioners' sugar
11 -
Three cups (425 g) of chopped fresh strawberries
12 -
420 ml (1 ¾ cups) of heavy whipping cream
13 -
Half a cup of water
→ Garnish
14 -
Crushed pistachio nuts
15 -
Edible blossoms
16 -
Fresh strawberries
# Instructions:
01 -
Set your oven to 350°F (180°C). Prep an 11-inch tart pan with a removable bottom by greasing it, then place parchment paper on the base. Toss graham crackers into a food processor and blend until super fine crumbs form—this should take about 20 seconds. In a medium bowl, stir together the cracker crumbs, sugar, coconut, and melted butter until it’s all combined.
02 -
Dump the mixture into the tart pan and press it down to make a nice, flat layer that stretches into all the corners and has even edges at the top. Place the tart pan on a baking sheet and bake it for 10 to 15 minutes, watching for a light golden color. Let it cool down fully before using—sticking it in the fridge can speed this up.
03 -
In a blender or food processor, mix the fresh strawberries with half a cup of water. Blend until totally smooth, then pour the puree through a fine sieve to strain out the seeds. Set aside the smooth puree.
04 -
Grab a large bowl and toss in the heavy cream, cream cheese, vanilla, confectioners' sugar, and salt. Use an electric mixer set to medium speed to whip it all together, about five minutes, until it’s airy and soft.
05 -
Take a small bowl and combine the gelatin powder with four tablespoons of cold water. Stir in two tablespoons of your prepared strawberry puree. Pop it in the microwave for 12 seconds, then let it cool a little before using.
06 -
Carefully fold the strawberry puree and gelatin into the whipped cream mix. Go gently so you don’t lose the fluffy texture, and stop as soon as it’s fully blended.
07 -
Spread the mousse filling across the cooled crust, making it an even layer. Pop it in the fridge immediately and chill for at least four hours until it firms up.
08 -
Take the tart out of the fridge, then top it with fresh strawberries, a sprinkle of crushed pistachios, and some edible blossoms. Slice it up and enjoy!
# Notes:
01 -
Make this tart the night before—it’ll keep fresh in the fridge until you’re ready to dig in.
02 -
Let the tart sit at room temp for about 15 minutes before cutting for the best texture.