These bite-sized strawberry pies are the perfect addition to any celebration, boasting a flaky crust and an airy mousse layer that’s sure to impress. The sweetness of ripe strawberries shines through in every delicious bite. What’s more, these miniature masterpieces are surprisingly easy to prepare and guarantee a standing ovation from your guests. When it comes to desserts, fresh fruit is always the star of the show, and these strawberry mousse tartlets are no exception.There’s simply no going wrong with this delectable combination of pastry, strawberries, cream, and mascarpone cheese. If you’re looking for more sweet treats to satisfy your cravings, consider indulging in raspberry hazelnut thumbprint cookies or strawberry mousse tartlets – both are sure to hit the spot. And if you’re a fan of fruity desserts, don’t miss out on these raspberry truffles!
Why You’ll Love Them
One of the best things about these mini strawberry pies is just how effortless they are to make – especially if you opt for premade homemade pie dough instead of starting from scratch. The result is a delightful treat that’s perfect any time of year, thanks to its lovely balance of sweet and tangy flavors courtesy of mascarpone cheese and fresh strawberries. What’s more, this recipe is incredibly versatile: it can easily be scaled up or down depending on your needs, and the pies themselves freeze beautifully, making them an excellent option for feeding a crowd.
How to Make a Strawberry Mini Pies Recipe
To create your mini strawberry pies, begin by preparing the dough. Roll it out to the desired thickness and cut out 5-inch circles. Press each circle into a mini pie mold and place them on a baking sheet. Preheat your oven to bake the crust for about 15 minutes, or until lightly browned. Remove the pie weights and bake a little longer before allowing the crusts to cool completely.
Next, prepare the strawberry mousse layer by pureeing the strawberries with lemon juice in a pan with gelatin. Let this mixture simmer for half an hour before letting it cool. Then, stir in some mascarpone cheese and granulated sugar until well combined.
To make the whipped cream, whip together whipping cream, vanilla extract, and granulated sugar until stiff peaks form. Fold some of this whipped cream into the strawberry mixture, then fold in more to create a smooth consistency. Spoon this finished mixture into the cooked pie crusts.
Finally, refrigerate the mini pies for at least two hours to allow them to set. For the finishing touches, beat the remaining whipped cream with vanilla extract and granulated sugar as needed. Use this mixture to garnish each pie, topping it off with fresh strawberries and mint sprigs.
Substitutions and Variations
When it comes to strawberry tart recipes, there’s room for creative experimentation. If using frozen berries, ensure complete thawing before proceeding. The softened texture eliminates the need for chopping. Feel free to substitute vanilla extract with an alternative flavor profile that suits your taste.
How to Store Individual Strawberry Pies
Strawberry mousse pie leftovers can be stored in a way that maintains their freshness and quality. When refrigerating, they will remain good for up to three days as long as they are properly covered. If you prefer to store them for a longer period, freezing is an option. To do this, place the leftovers in an airtight container and they can be stored for up to two months. Once you’re ready to enjoy them again, simply thaw them out in the refrigerator.
Strawberry Mousse Tartlets Recipe FAQs
While it’s possible to prepare whipped topping ahead of time, it’s essential to add a teaspoon of meringue powder to the cream during whipping. This will help maintain its shape and structure even after extended periods. When it comes to pie crust options for these strawberry treats, you can opt for either premade or homemade dough, whichever suits your preference. For added convenience, consider keeping some dough in the freezer for future use in recipes like mini strawberry pies.
Mini Strawberry Tarts Recipe
Strawberry Mousse Tartlets
Indulge in these bite-sized masterpieces, crafted with a pre-made crust and filled with a rich strawberry cream cheese mixture. The perfect treat to satisfy your sweet tooth, these mini tartlets require just 30 minutes of prep time, followed by 16 minutes of cooking and 3 hours of chilling. With 12 servings per batch, you can enjoy these delightful morsels with friends and family – or keep them all to yourself!
Instructions
To prepare the tart crust, preheat your oven to 400 degrees Fahrenheit. Roll out the pie dough to an 1/8 inch thickness on a lightly floured surface, or thaw frozen pre-made pie crusts and remove them from their tins. Cut out circles of dough, about 5 inches in diameter, and fit each tart pan by gently pushing the dough into place with your fingertips. Reroll any scraps to continue cutting out the dough until none remains. Place the tart pans on a baking sheet, lining each crust with parchment paper and filling with pie weights. Bake for 12-15 minutes, then remove from the oven and carefully lift out the pie weights. Return the crusts to the oven for an additional 4-5 minutes or until they are golden brown. Allow them to cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.As the crusts are cooling, combine chopped strawberries and lemon juice in a large mixing bowl. Blend the strawberries with a handheld blender or food processor until smooth, leaving a few small chunks intact. Place the strawberry mixture into a medium saucepan and add gelatin. Heat over medium-high heat for 4-5 minutes, stirring constantly to dissolve the gelatin. Remove from heat and let cool to room temperature for about half an hour.Once cooled, combine the strawberry mixture with mascarpone cheese and 1/4 cup of granulated sugar in a large bowl. Fold until the cheese is fully incorporated, then set aside for now. In a separate bowl, whip 1 1/2 cups of heavy cream with 1 teaspoon of vanilla extract until soft peaks form. Slowly add an additional 1/4 cup of granulated sugar until stiff peaks form. Fold 1/3 of the whipped cream into the strawberry mixture, taking care not to deflate the bubbles. Repeat this process two more times, until all the whipped cream is fully incorporated.Spoon the strawberry mixture into the baked pie crusts, using approximately 1/2 cup per 4-inch tart crust. Chill for 2-3 hours or until set. To serve, beat the remaining whipped cream with an additional 1/2 teaspoon of vanilla extract and a tablespoon of granulated sugar. Dollop a spoonful of whipped cream onto each pie and garnish with fresh strawberry slices.
Notes
When it comes to whipping up the topping, feel free to use fresh or frozen strawberries – both will yield delicious results. If using frozen berries, simply thaw them out in a large mixing bowl, as they tend to be softer than their fresh counterparts and won’t require any pre-chopping before blending. To ensure your whipped topping holds its shape for longer and stays stable even when piped onto the pie, consider adding a teaspoon of meringue powder to the cream while you’re whipping it away. This trick also comes in handy if you’re planning ahead – just refrigerate the stabilized topping until you’re ready to use it. Alternatively, take some pressure off your baking routine by picking up store-bought tart shells and following the package instructions for a hassle-free finish.
