# Strawberry tart

This is a recipe for a strawberry mousse tart with a crispy tart shell, strawberry sponge, compote, airy mousse, and a shiny glaze, finished to look like a real strawberry.

- Category: Dessert
- Language: en

## Ingredients

- 60 g Egg yolks
- 22 g Honey
- 105 g Egg whites
- Pinch Salt
- 52 g Sugar
- 45 g Cake flour
- 18 g Canola oil
- 4 g Vanilla extract
- Chopped strawberries
- 100 g Strawberry purée
- 35 g Raspberry purée
- 35 g Sugar
- 4 g Gelatin
- 135 g Cream
- 125 g Unsalted butter
- 60 g Powdered sugar
- 25 g Egg
- 3 g Vanilla extract
- 190 g All purpose flour
- 100 g Strawberry purée
- 10 g Glucose syrup
- 5 g Honey
- 85 g Sugar
- 1 g Pectin
- 10 g Lemon juice
- 75 g Water
- 160 g Sugar
- 160 g Glucose syrup
- 105 g Condensed milk
- 12 g Gelatin sheets
- 160 g White chocolate
- Red food coloring
- Sesame seeds
- Modeling chocolate

## Instructions

1. Whisk egg yolks and honey for the strawberry sponge.
2. Whip egg whites with salt and sugar.
3. Fold the egg yolk mixture and egg white mixture together.
4. Sift in cake flour.
5. Mix canola oil and vanilla extract with a little batter, then fold into the main batter.
6. Spread the batter on a tray and top with chopped strawberries.
7. Bake the sponge at 375°F for 8-9 minutes, then cool and cut into 6cm discs.
8. Soak gelatin for the strawberry mousse.
9. Heat strawberry purée, raspberry purée, and sugar.
10. Add soaked gelatin to the purée mixture and cool.
11. Whip cream and fold into the cooled purée mixture.
12. Pipe the mousse into 7cm molds with the sponge discs inside.
13. Freeze the mousse.
14. Cream unsalted butter and powdered sugar for the tart shell.
15. Add egg and vanilla extract to the butter mixture.
16. Mix in all purpose flour.
17. Chill the dough, then roll and line 8cm rings.
18. Dock the tart shells.
19. Bake tart shells at 350°F for 14-15 minutes, then cool.
20. Mix sugar and pectin for the strawberry compote.
21. Heat strawberry purée and glucose syrup to 40°C.
22. Add the sugar and pectin mixture, then bring to a boil.
23. Add lemon juice and cool the compote.
24. Soak gelatin for the mirror glaze.
25. Boil water, sugar, and glucose syrup.
26. Add condensed milk to the boiled mixture.
27. Stir in the soaked gelatin.
28. Blend with white chocolate.
29. Add red food coloring and blend again.
30. Strain the glaze and cool to 30-32°C.
31. Spread strawberry compote on the tart shell.
32. Glaze the frozen mousse domes.
33. Place the glazed mousse domes on the tart shells.
34. Crumble mixture around the edge of the tart.
35. Sprinkle sesame seeds on top of the glaze.
36. Add a modeling chocolate stem to complete the strawberry look.

## Equipment

- Mixing bowl
- Whisk
- Piping bag
- Silicone mold (7cm)
- Wire rack
- Baking tray
- Oven
- 8cm tart rings

## Tips

- Bake strawberry sponge at 375°F for 8-9 minutes.
- Cool the strawberry sponge and cut into 6cm discs.
- Pipe mousse into 7cm molds with sponge inside.
- Freeze the mousse.
- Bake tart shells at 350°F for 14-15 minutes.
- Cool tart shells.
- Cool mirror glaze to 30-32°C before use.

## Source

- Original video: https://www.instagram.com/reel/DK0tQFJsIuP/?igsh=MXRuZzVhbG0wenpzbw==
- Recipe page: https://www.cliprecipe.com/recipe/f910842d-3585-4d5e-9804-7f743de8d3c8
- Extracted: 2025-07-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt