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A slice of strawberry shortcake mousse tart on a plate with shortcake crumble in a small bowl next to it, daises and fresh strawberries to the side.

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.