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Strawberry Mousse Tart


Sweet shortcrust tart shell, strawberry mousse with strawberry jelly swirl, topped with fresh strawberries and home-made meringues.

Strawberry Mousse Tart


  • Shortcrust Pastry Shell
  • 1 1/2 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled, cut into cubes
  • 2 egg yolks, from large eggs
  • 1 tbsp cold water
  • Strawberry Mousse
  • 1/2 cup strawberry jam
  • 500g fresh strawberries, cleaned, dried and hulled
  • 1/3 cup powdered sugar
  • 1 tsp powdered gelatine
  • 250ml whipping cream
  • 2 drops pink food gel (optional)
  • Meringues
  • 2 egg whites
  • 1 cup powdered sugar
  • 1 tsp vanilla extract


  • Shortcrust Pastry Shell
  • Preheat your oven to 300C.
  • Begin by adding the flour, sugar and salt to the bowl of a large food processor. Mix to combine. Add the butter and blitz until you reach crumbs of butter the size of peas. Add the egg yolks and cold water and continue mixing (about 10 seconds) until a dough begins to form.
  • Pour the dough out onto your work bench that has been dusted with flour., add more flour on top and roll out with a rolling pin to a couple mm thin., as you roll, keep dusting with flour, keep spinning around to make sure you’re getting an even roll without it sticking to your workbench. Roll the dough over the rolling pin and un-roll over your 9-inch tart tin with removable bottom.
  • Lift up the sides of the pastry and press gently into the sides. Cut off the excess pastry using a sharp knife.
  • Prick the bottom with a fork, cover with baking paper and fill with baking beads. Bake for 15 minutes, take it out of the oven, carefully lift the baking paper and beads out of the shell and brush with egg wash (1 egg whisked with 1 tbsp milk) and bake for a further 15 min or until golden. Allow to cool completely.
  • Meringues
  • Preheat your oven to 100C/200F. Line two baking trays with baking paper. Set aside.
  • Add the egg whites to the bowl of a stand mixer and whisk on medium speed until foamy. Turn up to high speed. Add the powdered sugar 1 tbsp at a time, letting it mix into the egg whites before adding the next. Once you’ve added all the powdered sugar add the vanilla extract. Continue whipping for a couple minutes until thick and glossy.
  • Add the meringue to a piping bag fitted with a Wilton 6B piping tip and pipe little bulbs of meringue on the baking trays. Bake for 2 hours and then allow to cool in your oven.
  • Strawberry Mousse
  • Add your washed, dried and hulled strawberries into the bowl of a food processor along with the sugar and strawberry jam, and process until completely pureed. Run the mixture through a sieve into a large microwave safe bowl to get rid of the seeds.
  • Microwave for 5 minutes or until the sugar has dissolved.
  • Add the gelatin and water into a small mixing bowl. Use a fork to mix until well combined. Set aside to set. Microwave for 20 seconds and add to the strawberry mixture. Use a whisk to combine really well.
  • Set aside at room temperature to cool down.
  • Add the cream and vanilla extract to a separate mixing bowl and use an electric hand mixer to whip to stiff peaks.
  • Add 1/4 of the cooled down strawberry mixture to your whipped cream and old in using a spatula. Repeat until you have 1/4 left. Pour the strawberry cream in your baked and cooled down tart shell. Gently tap on your workbench to even out.
  • Pour the remaining strawberry and gelatin mixture on top and use the end of a fork to swirl around.
  • Chill in the fridge for 3-4 hours or overnight. Garnish with sliced strawberries and meringues.