These beautiful Strawberry & Champagne Mousse Tartlets are a sophisticated dessert to serve for a celebratory afternoon tea.
- 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
- 1⅛ cups plus 1 tablespoon heavy whipping cream, divided
- 2 pints medium fresh strawberries, hulled, divided
- 2 large egg yolks
- 2 tablespoons granulated sugar, divided
- 1 teaspoon unflavored gelatin
- ½ cup white chocolate morsels
- ¼ cup plus 2 tablespoons Champagne*, divided
- 3 tablespoons light corn syrup
- Garnish: fresh mint
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, unroll pie dough sheets. Using a 4½-inch round cutter, cut 4 rounds from each sheet. Press dough rounds into 8 (3¾-inch) fluted round removable-bottom tartlet pans, trimming excess as necessary. Using the large end of a chopstick, gently press dough into indentations in sides of tartlet pans. Prick bottom of each crust 4 times with a fork. Place tartlet pans on prepared baking sheet, and freeze for 15 minutes.
- Place a piece of parchment paper in each tartlet pan, letting ends extend over edges of pans. Carefully add pie weights.
- Bake until tartlet shells are golden brown, 10 to 15 minutes. Carefully remove pie weights from shells. Let shells cool completely on a wire rack. Carefully remove shells from tartlet pans.
- In the bowl of a stand mixer fitted with the whisk attachment, beat ¾ cup cream at medium-high speed until soft peaks form. Refrigerate until ready to use.
- In the work bowl of a food processor, process 6 strawberries until pureed. Strain through a fine-mesh sieve into a small bowl, discarding seeds. (You should have ¼ cup strawberry puree.)
- In a medium bowl, whisk together strawberry puree, egg yolks, 1 tablespoon sugar, and gelatin until combined.
- In a medium saucepan, bring to a boil together remaining ⅓ cup plus 1 tablespoon cream and remaining 1 tablespoon sugar over medium-high heat. Pour half of hot cream mixture into strawberry mixture, whisking until smooth. Add strawberry mixture to remaining hot cream mixture in saucepan, and cook, stirring constantly, until mixture registers 180° on a candy thermometer.
- Place white chocolate in a medium bowl. Strain cream mixture through a fine-mesh sieve over white chocolate; whisk until smooth. Stir in ¼ cup Champagne. Set bowl over an ice water bath to let mixture cool, whisking constantly. Fold in whipped cream. Transfer mousse to an airtight container, and refrigerate until set.
- Divide mousse among prepared tartlet shells.
- Referring to photographs below, make cuts on 8 strawberries to create rosettes. Place a strawberry rosette on each tartlet. Slice remaining strawberries vertically. (You will need 80 somewhat uniform slices.) Arrange 5 strawberry slices around each strawberry rosette in a flower design. Arrange 5 strawberry slices in a second layer around each strawberry rosette in an offset fashion. Serve immediately, or place tartlets in an airtight container and refrigerate for up to 2 hours until needed.
- Just before serving, in a small bowl, whisk together corn syrup and remaining 2 tablespoons Champagne. Brush mixture onto strawberries. Garnish with mint, if desired.
Strawberry Rosettes How-To:
- Using a paring knife, make 2 intersecting cuts in each strawberry, keeping the base intact.
2. On each quarter of the strawberry, make a small cut, angling the knife slightly inward. Using knife tip, open cuts in strawberry, if desired.
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