I’ve been waiting for strawberries to come back into season just so I cans share this beautiful strawberry tart with you!
This would have to be one of my favourite desserts of all time. A buttery biscuit crumb base is filled with a luscious filling of strawberry mouse, topped with perfectly in-season strawberries and drizzled with a delicate thyme syrup – it really is a straweberry tart like no other.
I am constantly inspired by beautiful tarts (no matter the filling) but a beautiful strawberry tart hits the spot every time. Such an Instagrammable way to enjoy this beautiful seasonal berry!
Enjoy with gusto,
Strawberry and Thyme Mousse Tart
For the thyme syrup
- ¾ cup water
- 1 tablespoon lemon juice
- ¾ cup sugar
- 6 sprigs fresh thyme
For the crust
- 2 cups Marie biscuits crushed (see note)
- ¾ cup shredded coconut
- 125 grams butter melted
For the filling
- 500 grams fresh strawberries hulled
- ¼ cup sugar
- 1 teaspoon powdered gelatin
- 1½ cups heavy cream
- 125 grams fresh strawberries
- Edible flowers
- Pistachio nuts crushed
- Preheat oven to 180°C / 350°F. Prepare an 11 inch tart pan with a removable base, by greasing well with butter or spraying with cooking oil.
- Prepare the thyme syrup by placing the water, lemon juice and sugar in a small saucepan over high heat. Bring to a boil, then add the thyme sprigs before reducing the heat to low. Allow to simmer for 10 minutes.
- Remove from the heat and strain. Discard the thyme sprigs and set the syrup aside while you prepare the tart (see note).
- In a mixing bowl, combine the biscuit crumbs, coconut, sugar and melted butter. Stir until the butter is completely incorporated.
- Press the mixture firmly into the tart pan to form a flat, even crust, remembering to press the mixture up the sides of the pan as well.
- Place the tart pan on a baking tray. Transfer to the preheated oven and bake for 8-10 minutes or until light golden brown. Once cooked, set crust aside and allow to cool completely before adding the filling.
- Divide the thyme syrup, reserving 2 tablespoons for finishing. To make the mousse filling, puree the hulled strawberries in a blender with the remaining thyme syrup until smooth. Transfer the puree into a small saucepan, add the sugar and gelatin and stir over a low heat until both are dissolved. Allow to cool (you can place the mixture in the refrigerator to speed up the process).
- In a large bowl, whip the heavy cream to soft peaks. Gently fold the cooled strawberry puree into the cream until well blended, being careful not to over mix.
- Gently spread the mixture over the cooled tart base. Immediately transfer to fridge and allow to set for at least 3 hours.
- When ready to serve, remove the tart from the refrigerator and top with the pistachios, fresh strawberries and edible flowers. Drizzle with the reserved thyme syrup, serve and enjoy!