![]() As a bonus, if you’re looking for a way to use up any leftover strawberry mousse, you can either pour it into individual ramekins or cups, and chill them, or you can serve it right away. I’ve really liked how they worked out in other recipes like this roasted strawberry and marshmallow ice cream. I like to roast the strawberries to bring out their flavor, as the whipped cream cuts the intensity of the fruit. ![]() The strawberry mousse is a simple blend of strawberries and whipped cream. It’s about 11″ across at its widest and 1 1/2″ deep if you want to use a regular round 10″ or 11″ tart pan, that will also work, and you’ll have some tart dough and strawberry mousse left over. Unfortunately I discovered that the heart pan I used is no longer available and I can’t find a similar one online. It’s the true sign of a baker/food stylist: I’m at the store looking at flowers not to give to someone, but to find ones in the right shade to match my tart! I’ve also been inspired by all the gorgeous, elaborately decorated tarts and pies I’ve been seeing all over the blogs and social media lately, so I had to join in with my little contribution. After the frenzy of birthday party planning and dessert-making, getting to leisurely put together one little tart afterwards was like kitchen therapy. I’m super excited to share photos of Isabelle’s 6th birthday cake soon but had to stop and make this tart first. This time it was for a proper tart: a buttery brown sugar crust holding a layer of roasted strawberry puree and a pink cloud of strawberry mousse of top. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.Happy Valentine’s Day! This roasted strawberry mousse tart was quick to disappear at my place – all that’s left are the photos now! After the heart brownie from two years ago, I was really waiting for an excuse to use this heart tart pan again. When the crust is golden brown, remove it from the oven. ![]() While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through. Rotate the pan halfway through the bake to make sure it bakes evenly. Place the sheet pan into the oven and bake the tart for 30 minutes. Use a pastry brush to lightly coat only the folded edge of the dough. In a small bowl, whisk the egg and 1 tablespoon water together. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go. Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan. Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges no more than 1/2-inch of dough should be cut away. It should be about 19 inches by 11 inches and fit on a sheet pan. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. Unroll the pie crusts and lay one on the other, overlapping about halfway. Lightly flour your work surface so the crust doesn't stick. Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined.
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