Sweet and Creamy Whipped Strawberry Mousse Tart

If you’re on the lookout for a dessert that whispers of summer with every bite, this Sweet and Creamy Whipped Strawberry Mousse Tart might just be your new best friend. Imagine a freshly milled golden brown graham cracker tart shell packed with a cloud-like mousse filling that’s bursting with fresh strawberry flavor. It’s light, indulgent, and surprisingly simple to make. Whether you're treating yourself or impressing guests, this tart is all about that perfect balance of sweet, creamy, and fresh.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 15

Chilling Time 4

Total Time 5 15

Servings slices

Calories 355kcal

Ingredients

Strawberry Mousse:

3 cups strawberries almost a 1lb package (350 grams)
½ cup water 120 grams
¼ cup honey 77 grams
2 cups heavy cream 470 grams
4 ounces cream cheese 113 grams
¾ cup powdered sugar 74 grams
2 teaspoons vanilla
½ teaspoon salt
4 teaspoons unflavored gelatin powder
4 tablespoons water

Graham Cracker Crust:

2 cups graham cracker crumbs about 16 graham crackers (240 grams)
2 tablespoons maple sugar
6 tablespoons melted butter 86 grams

Instructions

Preheat the oven to 350 degrees F. and grease an 11 inch tart pan.
In a food processor or blender, blend the graham crackers until they are fine.
In a medium bowl, add the graham cracker crumbs, sugar, and melted butter. Stir together until well incorporated.
Press the mixture evenly to the edge of the pan.
Bake for 10 minutes, then remove from the oven and allow to cool completely.
For the mousse, cut the tops off the strawberries, then blend with the water until pureed. Set aside.
In a large bowl, beat the heavy cream, cream cheese, powdered sugar, salt, and vanilla until soft peaks form.
Add the 4 tablespoons of water and gelatin to a small bowl and stir together. Add 2 tablespoons of the pureed strawberries and stir. Heat the mixture for about 10-15 seconds in the microwave, until warm to the touch. You can also place the water and gelatin in a small saucepan and heat over low heat for about 1-2 minutes.
Add the honey to the rest of the strawberry puree, then stir the gelatin mixture into the the rest of the mixture.
Gently fold the pureed strawberries into the whipped cream until completely incorporated.
Pour the strawberry mousse into the cooled tart pan and refrigerate for 4-6 hours until set.
Top with more strawberries if desired.

Nutrition