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This strawberry mousse tart combines the crunch of a coconut graham cracker crust with a light, airy strawberry mousse filling that melts in your mouth. The vibrant pink color and fresh berry flavor make it perfect for spring gatherings or summer celebrations.
I created this recipe for my daughter's garden party last spring, and it was such a hit that I now make it for nearly every special occasion. The combination of the coconut in the crust with the fresh strawberry mousse creates a dessert that tastes like sunshine.
Ingredients
- Graham crackers: Provide the perfect sweet base and crisp texture
- Shredded coconut: Adds tropical flavor and unique texture to the crust
- Sugar: Enhances the sweetness of the crackers
- Butter: Binds everything together and adds richness
- Fresh strawberries: Use bright red, fragrant berries for the best flavor
- Heavy whipping cream: Creates the light, mousse texture
- Cream cheese: Adds tanginess and helps stabilize the mousse
- Confectioners sugar: Dissolves perfectly for a smooth texture
- Vanilla extract: Enhances the strawberry flavor
- Salt: Balances the sweetness
- Unflavored gelatin: Ensures your tart sets properly
- Cold water: Used to bloom the gelatin
- Fresh strawberries: Choose small, perfect berries for visual appeal
- Pistachio nuts: Add color contrast and crunchy texture
- Edible flowers: Create a stunning presentation
Step-by-Step Instructions
- Prepare the crust:
- Preheat your oven to 350F and grease an 11inch tart pan with removable base. Line the bottom with parchment for easy removal later. Pulse graham crackers in a food processor until they resemble breadcrumbs. This should take about 20 seconds. Make sure not to overprocess or they will become too fine.
- Mix the crust ingredients:
- Combine graham cracker crumbs, coconut, sugar, and melted butter in a medium bowl. Stir thoroughly until every crumb is moistened with butter. The mixture should hold together when pressed between your fingers. If it seems too dry, add an additional tablespoon of butter.
- Form and bake the crust:
- Press the mixture firmly into your prepared tart pan, creating an even layer across the bottom and up the sides. Use the bottom of a measuring cup to compress the mixture firmly. Place on a baking sheet and bake for 10 to 15 minutes until lightly golden. The crust will firm up as it cools.
- Prepare the strawberry puree:
- While the crust cools, blend fresh strawberries with water until completely smooth. Strain the mixture through a fine mesh sieve to remove seeds. Press gently with a spoon to extract as much liquid as possible without forcing the seeds through. This step ensures a silky smooth mousse.
- Make the cream mixture:
- In a large bowl, combine heavy cream, cream cheese, confectioners sugar, vanilla, and salt. Beat on medium speed for about 5 minutes until the mixture becomes fluffy and forms soft peaks. Be careful not to overbeat or the mixture will become grainy.
- Prepare the gelatin:
- In a small bowl, combine cold water and gelatin powder, stirring until no dry spots remain. Add 2 tablespoons of strawberry puree to the gelatin mixture and stir to combine. Microwave for just 12 seconds to dissolve the gelatin completely. The mixture should be liquid but not hot.
- Create the mousse filling:
- Gently fold the strawberry puree and dissolved gelatin into the whipped cream mixture. Use a rubber spatula and fold with a light hand, cutting down through the center and sweeping up the sides. Continue until no streaks remain but avoid overmixing which would deflate your mousse.
- Assemble and chill:
- Spread the mousse filling evenly over the cooled crust. Use an offset spatula to create a smooth, level surface. Place immediately in the refrigerator for at least 4 hours or overnight to set completely. The gelatin needs time to work its magic.
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The secret to this mousse is balancing the gelatin perfectly. Too little and your tart will never set properly. Too much and it becomes rubbery. I discovered this perfect ratio after testing the recipe five times for my cookbook, and this version creates that ideal meltinyourmouth texture that makes guests ask for the recipe.
Make Ahead Tips
This strawberry mousse tart is an excellent make ahead dessert. The crust can be prepared up to three days in advance and stored in an airtight container at room temperature. The completed tart can be refrigerated for up to two days before serving. Simply add the fresh garnishes right before presentation for the best visual impact. The mousse will maintain its texture and flavor beautifully during this time, making it perfect for busy hosts who want to prepare in advance.
Perfect Substitutions
If strawberries aren't in season, you can substitute with raspberries or blackberries for equally delicious results. The method remains exactly the same, though you might adjust the sugar slightly depending on the natural sweetness of your fruit. For a tropical variation, replace the strawberry puree with mango puree and add a tablespoon of lime juice. Dairy free alternatives work surprisingly well too. Coconut cream can replace the heavy cream, and dairy free cream cheese provides similar stability to traditional cream cheese.
Serving Suggestions
For an elegant presentation, slice the tart with a hot, clean knife for perfect definition. Serve on chilled plates with a small dollop of whipped cream on the side. This tart pairs beautifully with a glass of prosecco or champagne for celebrations. For a more casual dessert, accompany with a scoop of vanilla ice cream. I love to sprinkle additional fresh berries around the plate and add a light dusting of powdered sugar just before serving for a professional patisserie look.
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Serve this tart at your next gathering; it's guaranteed to impress!
Frequently Asked Questions
- → Can I make this strawberry mousse tart ahead of time?
Yes, you can prepare this tart 1-2 days in advance. Keep it refrigerated and add the fresh garnishes just before serving for the best presentation and flavor.
- → Can I substitute the graham crackers in the crust?
Absolutely! Digestive biscuits, vanilla wafers, or shortbread cookies work well as alternatives to graham crackers in the crust.
- → Is there a vegetarian alternative to gelatin for this mousse?
Yes, you can substitute the gelatin with agar-agar powder or vegetarian gelatin substitutes. Use according to package instructions, typically using an equal amount as the gelatin called for.
- → How do I know when the mousse is properly set?
The mousse should be firm to the touch but still have a slight jiggle when gently shaken. The minimum setting time is 4 hours, but overnight refrigeration produces the best results.
- → Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used for the puree. Thaw completely and drain excess liquid before pureeing. Reserve fresh strawberries for the garnish for best visual appeal.
- → What can I use instead of edible flowers for garnish?
Mint leaves, lemon zest, white chocolate shavings, or a light dusting of powdered sugar are excellent alternatives to edible flowers for decorating your tart.