Chocolate sugar cookie tart shells filled with a light strawberry mousse make these Strawberry Marshmallow Mousse Tarts perfect for a romantic dessert. The mousse only takes three ingredients and is great on its own too!
The last couple of weeks have been really busy at work. We had our annual reviews due last week and the university is testing out it’s third online submission system in three years. Needless to say the system crashed a lot and I’m still not sure if I got all my information in the right spots.
A little over a week ago I bought some strawberries. They were beautiful when I bought them but they were past their prime – not yet spoiled but not very pretty either. I hate to throw away food so I decided to cook them up.
I’m also reveling in some uniquely American ingredients. Marshmallow creme is one. I bought a jar when I first got back from Cambodia. I just couldn’t resist. If you don’t have marshmallow creme where you live, King Arthur flour has a recipe for it. You can also substitute mini-marshmallows in these strawberry marshmallow mousse tarts. It just takes a little more cooking in the saucepan.
I love that the mousse only has three ingredients so it goes together quickly. It took about 15 minutes to make. You can also freeze this mousse if you want to serve it later. If you don’t want to make tarts, you can put it in bowls or home-made chocolate cups.
I had some 4 inch heart-shaped tart pans that I thought would be fun for this recipe. If you don’t have heart-shaped tart pans, round ones will work. You can also turn a muffin pan upside down and put circles of dough over the muffin cups. Bake with the pan upside down to get cups to put the strawberry marshmallow mousse in.
Strawberry Marshmallow Mousse
- 2 cups chopped strawberries
- 2 tablespoons water
- 1 7-ounce container marshmallow creme
- 3⁄4 cup whipping cream
Chocolate Tart Shells'
- ½ cup butter
- 3⁄4 cup sugar
- 1 egg
- 1⁄4 teaspoon salt
- ½ teaspoon baking powder
- 1⁄4 cup cocoa powder
- 1 ½ cup flour
Strawberry Marshmallow Mousse
- Put strawberries and water in a small saucepan. Heat over medium heat until strawberries are soft. Mash the strawberries with a spoon.
- Add marshmallow creme to the hot strawberries. Remove from heat a let cool to room temperature.
- Put whipping cream in a large, cold bowl. Beat until stiff peaks form.
- Fold in strawberry mixture and refrigerate while you make the tart shells.
- Cream butter and sugar together. Add the egg and blend until well mixed.
- Add the dry ingredients. You may need to knead the last of the dry ingredients into the dough.
- Divide the dough into 10 parts (balls will be about 2 inches in diameter).
- Roll each dough piece out to 1/8" thickness and line the tart tin with it. Put pie weights on top of dough and bake for 15 minutes at 350°F.
- Let cool and remove from tart pans.
- Spoon strawberry mousse into tart shells. Refrigerate several hours until firm. Garnish with whipped cream and fresh strawberry slices.