06 Jul Strawberry and Thyme Mousse Tart
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:
3/4 cup water
1 tablespoon lemon juice
3/4 cup sugar
6 sprigs fresh thyme
For the crust:
2 cups crushed Marie biscuits (see note)
3/4 cup shredded coconut
2 tablespoons sugar
125g butter, melted
For the filling:
500g fresh strawberries, hulled
¼ cup sugar
1 teaspoon powdered gelatin
1 1/2 cups heavy cream
125g fresh straweberries
pistachio nuts, crushed
Preheat oven to 180C / 350F. 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 the 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!
Graham crackers are a good substitute if Marie biscuits are unavailable.
Keep the thyme syrup warm so that it doesn’t thicken while you work. If it becomes too thick to drizzle easily, simply heat over a low heat until it becomes liquid again.
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