Strawberry Shortcake Mousse Tart

I think this darling little tart just sings Spring/Summer!

There’s the fresh intensity of strawberries, and the easy no-bake mousse filling. And the topping of strawberry shortcake crumble totally reminds me of my favourite ice cream bar of my childhood summers. They all come together to make the perfect dessert for any occasion all summer long.  What I love about this tart is the lovely contrasting textures that happens when the crumble topping is added to the silky smooth mousse, it really makes the mousse come alive.

Strawberry Shortcake Crumble

Let’s start with the final part of the tart, the most charming little topper that takes this mousse tart to the next level.  And really, this delightful crumble works on just about any treat all summer long.  Sprinkle it over ice cream, your morning oatmeal or yogurt, or even on cereal! 

I wish I could take credit for this crumble, but I can’t. I found the recipe over at Portland Pie Lady.  But I did add my little touch to that recipe.  There are two components to this crumble.  The Strawberry portion.  And the Shortcake portion.  

The Strawberry portion is made using Strawberry Jell-O (gelatin mix), flour and butter blended together with a fork.

The Shortcake portion is made using flour, butter, sugar, vanilla and my addition, cinnamon.  It adds a more ‘baked’ shortcake vibe to the final crumble topping.  They get mixed together as well.  Then blend them slightly together on a baking sheet, and bake till the butter melts and creates crumbs of different sizes.  Once completely cooled you can break them apart, even crushing up the larger clumps. Store in a sealed container. 

They combine and get crumbled together and are spread out on a baking sheet to bake until they harden a bit, rather like streusel topping, so that they can hold their shape once cooled.  Break up the larger pieces, rather like granola, and store them in a container.  You can store them in the fridge or freezer, but they will harden quite a bit so you will need to let them warm up to break up the portion you want to use.  You can keep them in a good sealed container at room temperature, but not indefinitely.  If you have kids, you will likely go through the batch in no time, if not, you may want to cut the recipe in half.

Pretzel Tart Shell

I think I like easy crusts like this most of all, and this is coming from a pie pastry lover! But the ease of pressing your favourite flavours of nuts, grains, chips, pretzels, etc without having to fuss with rolling, cracking, tearing etc is just such a breath of fresh air in the kitchen. Plus with gluten free pretzels pretty easy to source, this makes a great option for easy gluten free bakes.

This is a simple pretzel, butter and brown sugar blended in the food processor till the pretzels are ground down to a lovely crushed consistency.  It all gets pressed into a tart shell with a removable bottom, and baked till set and just golden.  Yes, you could freeze the crust instead, to avoid the oven all together, but I think the time in the oven makes for a better flavour.  The brown sugar caramelizes onto the pretzel, giving it a depth of earthy sweetness, to contrast the salty nature of the pretzels.

Strawberry Mousse Filling

This is not an egg based mousse, in the traditional French idea of mousse.  This is a whipped cream base.  The structure comes from cornstarch added to the cream as you whip it which will help stabilize it, and from powdered gelatin added to the strawberry purée. 

Strawberries are washed, hulled and sliced, and added to a blender or food processor.  Purée till completely smooth.  My Vitamix does a superb job, so that there is not a seed left in sight.  You really want everything as fine as possible.  If not, then you will need to press the purée through a mesh strainer to catch the seeds.  This just takes so much time and is a little fussy, so if you can, just blend longer than you think, and you will be fine.

Then the strawberries are combined with sugar, gelatin, and vanilla in a small pot. Heat it up to activate the gelatin.  It doesn’t need to be boiling etc.  Then let the mixture cool down in the fridge before combining it with the whipped cream.  They get folded together, and then spread into your cooled pretzel shell. 

Here’s one additional ingredient, but totally  optional: Rose Harissa.  It adds just a hint of warm depth and floral notes, giving the mousse more dimension.  But if you omit it, it will still be amazing.

Chill Before Serving

Smooth out the top of the mousse, let it set for a good three hours or more, before even thinking to attempt cutting into it.  Making it the day before and letting it rest in the fridge overnight is optimum. 

Serving This Baby Up!

On the day of serving, sprinkle the top liberally with the cooled down strawberry shortcake crumble.  Slice up the pieces, and garnish with fresh strawberries.  Serve extra crumble on the side for those who are totally smitten with it.  I tell you, it will be gone in no time, it’s downright addictive!  Enjoy!

A Fun Alternative

If you want to create fun, mini personal sized desserts, here’s what you’ll do: Create a pretzel base to press into the bottom of clear glasses.  Spoon the filling over the base, and top with some more whipped cream.  The sprinkle the Strawberry Shortcake crumble over the whipped cream.  If you make extra pretzel base, this can also go on top, for more of that great sweet and salty combo!  Chill and serve.  The full recipe is in the recipe card below.

If you are strawberry shortcake fan, you will love my Strawberry Shortcake Ice Cream, The Lightest Strawberry Shortcake,   Strawberry Shortcakes with Thyme and Pepper Ricotta Biscuits

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Strawberry Shortcake Mousse Tart

An easy no-bake silky intense strawberry mousse in a pretzel crust is topped with the best strawberry shortcake crumble that will make you think of your favourite ice cream bars from childhood.

Course Dessert

Cuisine North American

Keyword mousse, pretzel crust, strawberry shortcake

Prep Time 40 minutes

Cook Time 17 minutes

Cooling 3 hours

Servings 8

Ingredients

Strawberry Crumble Topping, can be made in advance

• 1 3 oz box strawberry flavoured gelatin average sized Strawberry Jell-O carton
• 1 cup flour, divided (can also use a gluten free flour blend in place of all purpose flour)
• 1/2 cup butter, divided (or 8 tbsp/ 115 grams)
• 1/2 cup sugar
• 1 tsp vanilla
• 3/4 tsp cinnamon

Pretzel Crust

• 5 oz or 142 grams of pretzels, use gluten free if needed (you should have about 1 1/2 cups of crumbs in the end)
• 1/4 cup or 55 grams brown sugar
• heaping 1/4 tsp salt but taste your pretzels first!
• 1/2 cup or 1 stick butter, melted or 115 grams

Strawberry Mousse Filling

• 18 oz or 500 grams fresh strawberries, cleaned, trimmed and hulled
• 1/4 cup sugar
• 2 tsp powdered plain gelatin
• 1/4 tsp Rose Harissa spice blend, or a bit more! optional but gives a lovely floral kicky undertone
• 1 1/4 cups heavy cream
• 1 tsp vanilla extract
• 2 tsp cornstarch

Garnish

• Fresh strawberries, cleaned, trimmed and sliced

Instructions

Strawberry Shortcake Crumble

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. In a medium sized bowl stir the box of gelatin, 1/2 cup flour and 1/4 cup butter. Use a fork to make fine and crumbly.
3. In a separate medium sized bowl stir the remaining 1/2 cup flour, sugar, remaining 1/4 cup butter, vanilla and cinnamon. Use a fork to make fine and crumbly.
4. On parchment lined baking sheet sprinkle on the strawberry crumbles. Then sprinkle on the vanilla crumbles, ever so slightly mixing them by hand.
5. Bake for 7 to 8 minutes with no stirring. Remove from oven and let cool completely, at least 1 hour. If they feel warm, place the baking sheet in fridge or freezer, or wait another 30 minutes.
6. Crumble into different sizes and place into an airtight container to store.
7. Makes approximately 3 cups of strawberry shortcake crumbles.

Pretzel Crust

1. Preheat the oven to 350F.
2. Using a food processor, whiz the pretzels, brown sugar, and salt until the pretzels are fine crumbs.
3. Drizzle in the melted butter, and pulse to combine. Alternatively, you can crush the pretzels by hand or rolling pin, and stir the other ingredients in to combine.
4. Pour the crumbs into the bottom and sides of a 9 inch tart pan with a removable bottom. Start with the sides, evenly distributing them around. Once the sides are finished, spread out the remaining crumbs along the bottom, evenly taking any from the bottom of the sides to ensure there is an even bottom. Use a measuring cup to smooth out the sides and bottom.

5. Bake in the oven for 10-12 minutes until set and golden. Allow to cool completely before using. Can be made in advance.

Strawberry Mousse Filling

1. Purée the hulled strawberries in a blender until completely smooth. Transfer the purée to a small saucepan, and add the sugar and gelatin. Add the rose harissa if using. Whisk together well.

2. Whisk over a medium low heat until the both are dissolved. Place in the fridge for 1/2 hour to cool.

3. In a large bowl, whip the heavy cream and vanilla, starting on a low speed, gradually moving up to a high speed.
4. After 30 seconds and the peaks are soft, add the cornstarch. Continue whipping till the peaks are firm but not stiff. Do not over-whip. Gently fold the cooled strawberry puree into the cream until just well blended, with no streaks remaining. But do not overmix, or you will actually mix out the air in the whipped cream.
5. Gently spread the mixture over the tart base. Place in the fridge for at least 3 hours to set. Ideally you will make this in the morning if serving in the evening, or the night before if serving at lunch.

Serve

1. Loosen up the Strawberry Shortcake Crumble so that it will scatter easily. Cover the tart with as much of the crumble as you would like!
2. Garnish slices of the tart with fresh berries. Serve with more crumble in a bowl for those who are feeling extra crumbly!

Recipe Notes

There will be extra crumble, feel free to serve over ice cream, granola, yogurt and fruit, etc.

It can be stored at room temperature if you know you will use it within a few weeks.  If not, store in the freezer.

Preparing the tart the day before is ideal.  You will guarantee that the mousse is set firmly for slicing.  Wait to scatter the crumble over it, until ready to serve.

To Make Strawberry Shortcake Mousse Cups, for four

Divide the filling recipe in half, and prepare as directed.  Whip up 1/3 cup extra cream with 1 tsp icing sugar, 1/4 tsp vanilla, and 1/2 tsp cornstarch,  for topping the cups.

Prepare the pretzel base as follows: Stir together 6 tbsp of crushed pretzels, 1 1/2 tbsp melted butter, 1 tbsp of brown sugar, 1/8 tsp of salt (depending on the saltiness of your pretzels)

Divide the pretzel base between four small cups or clear glasses, press down.  Divide the strawberry mousse filling between the cups.  Top with the vanilla whipped cream.  Sprinkle with the Strawberry Shortcake crumble.  Feel free to use any extra pretzel crumble on top as well.  Chill before serving.