Strawberry Mousse Tart en Gelée with Vanilla Almond Pâté Sucrée & Almond Chantilly

For the Vanilla Almond Pâté Sucrée

This recipe yields enough dough for two 9-inch shells. An 11-inch pan needs about 40% more dough than a 9-inch, so split the dough 60/40, use the larger portion, and freeze the smaller one for another voyage. Use uncooked rice for blind baking—beans and pie weights be cursed, too heavy and they will dent this delicate crust.

Ingredients

• 12 tablespoons Butter, Slightly Softened (1.5 Sticks)
• ¾ cup Powdered Sugar
• ¼ cup Almond Flour
• 1 pinch Kosher Salt
• 1 teaspoon Vanilla Bean Paste (Or Vanilla Extract)
• 1 large Egg
• 2 ⅓ cups All-Purpose Flour

Instructions

1. Stand mixer with paddle attachment. Beat butter, powdered sugar, almond flour, salt, and vanilla until well combined.
2. Beat in the egg until smooth, scraping down the bottom and sides.
3. Add the flour and mix just until the dough comes together. Do not overmix.
4. Split the dough 60/40. Form each portion into a disk, wrap in plastic, and refrigerate at least 1 hour (up to 3 days). Freeze the smaller disk for future use.
5. Preheat oven to 350°F.
6. Let the larger disk warm on the counter for about 10 minutes until pliable but still cold.
7. Roll out between two sheets of floured parchment to approximately 13 inches in diameter and 1/8 inch thick (roughly two stacked quarters).
8. Return rolled dough to the fridge for 5 minutes to firm up.
9. Peel off the top parchment, flip dough over the tart pan, and peel off the remaining parchment. Press dough firmly into the bottom and sides.
10. Trim excess dough by pressing over the top edge. Dock the bottom all over with a fork.
11. Refrigerate 10 minutes.
12. Line with parchment and fill with uncooked rice.
13. Place tart pan on a baking sheet. Bake until edges are golden, about 15 minutes.
14. Remove parchment and rice. Bake until the bottom is completely dry and golden brown, about 8–10 minutes more.
15. Cool completely on a wire rack before filling.

Prep: 30 min • Cook: 25 min • Wait: 1 hour 30 min

For the Cream Cheese Layer

Cream cheese must be at room temperature or it will not beat smooth. Spread in a thin, even layer (about 1/4 inch) covering the entire interior surface of the cooled crust.

Ingredients

• 8 ounces Cream Cheese, Room Temperature
• ⅓ cup Powdered Sugar
• 1 teaspoon Vanilla Bean Paste (Or Vanilla Extract)
• ½ teaspoon Unflavored Gelatin
• 1 tablespoon Cold Water

Instructions

1. Sprinkle gelatin over cold water in a small bowl. Bloom 5 minutes until spongy.
2. Microwave bloomed gelatin about 10 seconds until liquid and clear.
3. Stand mixer with paddle attachment. Beat cream cheese until smooth, about 2 minutes.
4. Add powdered sugar and vanilla, beat until incorporated.
5. With mixer on low, drizzle in melted gelatin and beat until combined.
6. Spread in a thin, even layer over the bottom and up the sides of the cooled crust, covering the entire interior surface.
7. Refrigerate 30 minutes to set before adding the mousse.

Prep: 10 min • Cook: No time • Wait: 35 min

For the Strawberry Mousse

The cooled strawberry mixture is ready when it has the consistency of loose pudding—coats the back of a spoon and holds a trail when you drag your finger through it. If it sets too firm (jiggles like solid jello), microwave 10 seconds and stir to loosen. Stir every 15 minutes while cooling.

Ingredients

• 3 cups Fresh Strawberries, Rinsed And Hulled
• ½ cup Granulated Sugar
• ¼ cup Cold Water
• 1 packet (0.25 ounce / 7 grams) Unflavored Gelatin
• 1 cup Heavy Whipping Cream
• 1 teaspoon Vanilla Bean Paste (Or Vanilla Extract)
• 1 item Lemon, Zested

Instructions

1. Combine strawberries and sugar in a food processor. Pulse until smooth.
2. Strain through a fine mesh strainer into a small saucepan, pressing to extract all liquid. Discard seeds and pulp.
3. Bring strained puree to a boil over medium heat, reduce heat, and simmer 3–4 minutes until slightly thickened.
4. While puree simmers, sprinkle gelatin over cold water in a small bowl. Let bloom 5 minutes.
5. Add bloomed gelatin to the hot strawberry mixture. Simmer on medium-low about 2 minutes until gelatin is completely dissolved.
6. Pour into the stand mixer bowl and refrigerate until cooled and slightly thickened, about 45–60 minutes. Stir every 15 minutes.
7. Stand mixer with whisk attachment. Beat the strawberry mixture on medium for 2 minutes.
8. Add heavy cream, vanilla, and lemon zest. Continue whisking until thick and fluffy, about 3–5 minutes.
9. Spoon mousse over the set cream cheese layer, spreading evenly.
10. Refrigerate at least 4 hours, preferably overnight.

Prep: 20 min • Cook: 10 min • Wait: 5 hours

For the Macerated Strawberries

Ingredients

• 2 ¼ cups Fresh Strawberries, Diced Into 1/4 Inch Cubes (2 To 2.5 Cups)
• 1 ½ tablespoons Granulated Sugar
• 1 ½ teaspoons Fresh Lemon Juice

Instructions

1. Toss diced strawberries with sugar and lemon juice.
2. Let sit 15–20 minutes.
3. Drain excess juice (reserve for the gelée if desired).
4. Scatter evenly across the top of the set mousse in a single layer. Press gently so they sit on the surface without sinking.

Prep: 10 min • Cook: No time • Wait: 20 min

For the Strawberry Gelée Glaze

The gelée is ready to pour when it reaches the consistency of warm honey—coats the berries without running off, but still pourable. An ice bath speeds cooling. If it sets too much, microwave 10 seconds and stir.

Ingredients

• 1 ½ cups Fresh Strawberries, Roughly Chopped
• 3 tablespoons Granulated Sugar
• 1 ½ tablespoons Fresh Lemon Juice
• 2 tablespoons Cold Water
• 2 teaspoons Unflavored Gelatin (About 6 Grams)

Instructions

1. Sprinkle gelatin over cold water. Bloom 5–10 minutes until spongy.
2. Blend strawberries until smooth. Strain through a fine mesh strainer into a small saucepan. Discard seeds and pulp.
3. Add sugar and lemon juice. Heat over medium-low, stirring until sugar dissolves. Steaming but not boiling.
4. Remove from heat. Add bloomed gelatin and whisk until completely dissolved.
5. Cool until the mixture reaches the consistency of warm honey.
6. Pour slowly over the arranged strawberries. Guide with the back of a spoon if needed.
7. Refrigerate at least 2 hours until set, preferably overnight.

Prep: 10 min • Cook: 5 min • Wait: 2 hours 10 min

For the Almond Chantilly

Dollop alongside each slice, not on top—it's the captain's flourish at the moment of serving. Two methods provided; canister can be loaded hours ahead (chill the canister in the freezer at least 3 hours before loading), hand-whipped no more than 2 hours before serving.

Ingredients

• 2 cups Heavy Whipping Cream, Cold
• 3 tablespoons Powdered Sugar
• 1 teaspoon Pure Almond Extract
• ½ teaspoon Vanilla Bean Paste (Or Vanilla Extract)

Instructions

1. Canister method: Chill the canister in the freezer for at least 3 hours before use. Stir cold cream, powdered sugar, almond extract, and vanilla until sugar is dissolved. Pour into canister, seal, and charge per manufacturer's directions. Shake well and refrigerate. Shake before each use and dispense onto the plate next to each slice.
2. Hand-whipped method: Chill a metal bowl and whisk attachment in the freezer for 10 minutes. Pour cold cream into chilled bowl, add powdered sugar, almond extract, and vanilla. Whip to soft peaks—holds shape gently but slumps when whisk is lifted. Do not over-whip.
3. Cover and refrigerate up to 2 hours ahead. Stir briefly before serving.

Prep: 10 min • Cook: No time • Wait: 10 min