Strawberry Mousse Tart Recipes

STRAWBERRY CREAM CHEESE MOUSSE TART

Steps:

• COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
• BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and almond extract. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
• BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh strawberries in small bowl. Spoon evenly in center of cheesecake.

STRAWBERRY MOUSSE TART

Steps:

• Rinse strawberries and drain. Remove stems and leaves. Set aside 50 g (approximately 2 ounces) of strawberries for decoration. Purée the rest with the sugar in the blender until smooth, then strain through a sieve. Soak the gelatine in cold water. Halve the vanilla pod lengthwise and scrape out the seeds with a knife. Add vanilla bean and vanilla seeds into the milk, bring to a boil and remove the vanilla pod.
• Beat egg yolks with sugar until frothy. Pour in hot milk slowly and continue beating until the mixture is fluffy. Add gelatine and dissolve while stirring to create a warm custard. Put custard in a cold water bath and continue beating until it is slightly cooled. Stir in the strawberry puree.
• Place the strawberry cream filling in a shallow dish and chill until the cream begins to set. Whip the cream. Place Ladyfingers in a springform pan (24 cm or approximately 9 inches in diameter). Pour on the strawberry cream refrigerate again until the cream has set. To serve, garnish with remaining strawberries and drizzle with strawberry juice.

STRAWBERRY PIE MOUSSE

Steps:

• In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth. , Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
• For mousse:
• Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.
• Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.
• Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.

STRAWBERRY MOUSSE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork. , Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool. , Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken. , Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries.

STRAWBERRY-TOPPED LIME MOUSSE TART

Steps:

• For crust:
• Blend first 4 ingredients in processor until nuts are ground but some small pieces still remain. Add butter; cut in using on/off turns until mixture resembles fine meal. Blend in enough water by teaspoonfuls until mixture begins to form clumps. Gather dough into ball; flatten into disk. Press dough evenly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 30 minutes. Preheat oven to 375°F. Bake crust until deep golden brown, about 30 minutes. Transfer to rack and cool.
• For filling:
• Place lime juice in small bowl; sprinkle gelatin over. Let stand 10 minutes to soften. Bring 1/4 cup cream to simmer in medium saucepan. Reduce heat to low. Add white chocolate; stir until melted and smooth. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold and beginning to thicken but not set, stirring often, about 45 minutes. Beat sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks in medium bowl. Fold whipped cream mixture into white chocolate mixture. Spoon mousse into crust. Chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Cover and refrigerate.)
• For topping:
• Decoratively arrange berries atop mousse. Melt jam in small saucepan over low heat, stirring often. Brush enough jam over berries to glaze. (Can be made 4 hours ahead. Cover; chill.)

TRE'S STRAWBERRY MOUSSE PIE

Steps:

• Sprinkle gelatin over cold water in saucepan: Let stand for 1 minute to soften.
• Stir over low heat until gelitan is dissolved (about 1 minute).
• Remove from heat.
• Place berries, extra fine granulated sugar and gelatin mixture in food processor or blender.
• Whirl to puree. Pour into bowl, chill until mixture mounds when dropped from a spoon (1 Hour).
• Beat cream and powdered sugar in chilled bowl until soft peaks form.
• Stir 1/4 of cream into strawberry puree to lighten mixture.
• Fold in remaining cream.
• Pour into crust.
• Refrigerate for 2 hours before serving.
• Cooking time is chill time!