Strawberry Mousse Tart (Print Version)
# Ingredients:
→ Crust
01 -
2 cups crushed Graham crackers
02 -
3/4 cup shredded coconut
03 -
2 tablespoons sugar
04 -
1/2 cup butter, melted
→ Filling
05 -
3 cups (425 g) fresh chopped strawberries
06 -
1/2 cup of water
07 -
1 ¾ cups (420 ml) heavy whipping cream
08 -
4 ounces (113 g) cream cheese
09 -
1 cup (120 g) confectioners' sugar, sifted
10 -
1 tablespoon vanilla extract
11 -
½ teaspoon salt
12 -
1 package or 4 teaspoons of unflavored gelatin powder
13 -
4 tablespoons cold water
→ Garnish
14 -
Fresh strawberries
15 -
Pistachio nuts, crushed
16 -
Edible flowers
# Instructions:
01 -
Preheat oven to 180°C/350°F. Grease an 11-inch tart pan with removable base and line the bottom with parchment paper. Pulse graham crackers in a food processor for about 20 seconds until they resemble breadcrumbs. In a medium bowl, combine the graham cracker crumbs, coconut, sugar and melted butter until fully incorporated.
02 -
Press the mixture firmly into the tart pan, creating a flat, even crust. Ensure the mixture is pressed into all corners with even top edges. Place the tart pan on a baking tray and bake for 10-15 minutes until light golden brown. Set aside to cool completely before filling (refrigerate to accelerate cooling if desired).
03 -
Puree the fresh strawberries with 1/2 cup of water in a blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove seeds and set aside.
04 -
In a large bowl, combine heavy cream, cream cheese, confectioners' sugar, vanilla, and salt. Beat on medium speed for about 5 minutes until whipped and fluffy.
05 -
In a small bowl, mix the gelatin powder with 4 tablespoons of cold water until combined. Add 2 tablespoons of strawberry puree and mix together. Microwave the gelatin mixture for 12 seconds and set aside.
06 -
Gently fold the strawberry puree and gelatin mixture into the cream until well blended, being careful not to overmix.
07 -
Spread the mousse mixture evenly over the cooled tart base. Refrigerate immediately for at least 4 hours to set.
08 -
Remove the tart from the refrigerator and top with fresh strawberries, crushed pistachios, and edible flowers before serving.
# Notes:
01 -
This tart can be prepared a day in advance and kept refrigerated until serving time.
02 -
For best texture, allow the tart to sit at room temperature for 15 minutes before serving.