Roasted Strawberry Mousse Tart
Serves: (1) tart
Tart Dough
  • 1½ cups(188 g) all purpose flour
  • 1 tablespoon +1 teaspoon dark brown sugar
  • ½ teaspoon salt
  • 12 tablespoons (165 g) cold unsalted butter, cut into ½ inch pieces
  • 1 tablespoon cold water
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
Strawberry Filling
  • 2 cups (about 300 g) strawberries, washed and hulled
  • ¼ cup (50 g) granulated sugar
  • 1½ teaspoons (3.5 g) unflavored powdered gelatin
  • 3 tablespoons cold water
  • 1½ cups heavy cream
For the tart dough:
  1. Combine flour, sugar, salt, and lemon zest in a food processor. Pulse to combine.
  2. Add in butter and pulse until butter is in pea-sized pieces.
  3. Combine water, vanilla, and almond extract and drizzle over the mixture. Pulse to combine until the mixture resembles coarse crumbs – it should not be fully combined into a ball.
  4. Turn out mixture onto a piece of plastic wrap and form into a disk about 1 inch thick. If you have trouble making it stick together add a few more drops of water.
  5. Turn out dough onto a lightly floured surface. Gently press and form into the bottom and sides of an 11" heart pan, or a 10" x 2" round tart pan will give you some leftover dough. Make sure to spread the dough out and up evenly to prevent an overly thick bottom or sides.
  6. Chill tart pan in refrigerator while preheating the oven to 375 degrees F.
  7. Line the dough with foil and fill with pie weights. Bake tart shell for 15 to 20 minutes.
  8. Remove the foil and bake until golden, 12 to 15 minutes more.
  9. Remove tart shells from oven and let cool.
For the strawberry mousse:
  1. Preheat oven to 350 degrees F. Wash and hull the strawberries.
  2. Place on a rimmed baking sheet lined with a silicone baking mat. Sprinkle the sugar over the strawberries.
  3. Bake for about 20-25 minutes until the strawberries feel soft and mushy and the juices are coming out.
  4. Put strawberries into a food processor and puree until very smooth. You should get about 1 to 1½ cups of puree.
  5. Reserve about ½ cup of the strawberry puree to spread over the bottom of the tart shell.
  6. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 2 minutes.
  7. Heat in microwave for about 30 seconds to liquefy the gelatin. Don't let it boil.
  8. Stir the gelatin into the pureed strawberries.
  9. Whip the cream in a stand mixer with whisk attachment on high until stiff peaks form.
  10. Fold about a third of the cream into the strawberry mixture to lighten it. Fold in the rest of the cream.
  11. Spread the reserved strawberry puree over the bottom of the tart shell. Carefully spoon and spread the strawberry mousse filling over the top, and smooth out with an offset spatula.
  12. Refrigerate for at least 2 hours or overnight before serving.
Recipe by Dessert First at