Strawberry Mousse Tart Recipe

When I think of summer, I think of strawberries. I think of the sweet scent that only really ripe strawberries give off. Every year, right around this time, we take the kids to the strawberry fields. When we arrive, we do our best to avoid the crowds. By now, we know that too many feet trampling the ground only leads to too many squished berries. So instead, we walk deep into the fields, as far as we can, until the people and noise fades behind us. Only then, do we begin our annual strawberry hunt.

With all the freshly picked strawberries, we’ve been making strawberry jam, strawberry fruit bowls and now I’m sharing with you a Strawberry Mousse Tart recipe. If you love strawberries this recipe is for you!


This tart has a strawberry mousse that is soft and silky, with a crisp tart shell and is topped with fresh strawberries and pistachios. Yum! It truly is a delicious summertime dessert.



For the crust:
2 cups crushed Graham crackers
3/4 cup shredded coconut
2 tablespoons sugar
1/2 cup butter, melted

For the filling:
3 cups (425 g) fresh chopped strawberries
1/2 cup of water
1 ¾ cups (420 ml) heavy whipping cream
4 ounces (113 g) cream cheese
1 cup (120 g) confectioners’ sugar, sifted
1 tablespoon vanilla extract
½ teaspoon salt
1 package or 4 teaspoons of unflavored gelatin powder
4 tablespoons cold water

Fresh strawberries
Pistachio nuts, crushed
Edible flowers



Pie Crust:

  1. 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. Line the base of  tart pan with parchment paper.
  2.  In a food processor add graham crackers and pulse for about 20 seconds until it starts to look like breadcrumbs. In a medium bowl, combine the graham cracker crumbs, coconut, sugar and melted butter. Stir until the butter is completely incorporated.
  3. Press the breadcrumb mixture firmly into the tart pan to form a flat, even crust. Make sure you gently press the mixture into all the corners and make sure the top edges are even.
  4. Place the tart pan on a baking tray. Bake for 10-15 minutes or until light golden brown. Once cooked, set crust aside and allow to cool completely before adding the filling (you can place the tart crust in the refrigerator to speed up the process).

Mousse Filling:

  1. For the mousse filling, puree the fresh strawberries with a 1/2 cup of water in a blender or food processor until smooth. Run the puree through a fine mesh sieve and discard the seeds. Set aside.
  2. In a large bowl, combine the heavy cream, cream cheese, confectioners’ sugar, vanilla, and salt. Beat on medium speed until whipped and fluffy; about 5 minutes.
  3. In a small bowl add 4 tablespoons of water and gelatin powder. Mix until combined. Then add 2 tablespoons of the strawberry puree and mix together. Microwave gelatin mixture for 12 seconds and set aside.
  4. Gently fold the strawberry puree and gelatin mixture into the cream until well blended, being careful not to over mix.
  5. Gently spread the mixture over the tart base. Place in the fridge immediately for at least 4 hours to set.
  6. Remove the tart from the refrigerator and top with the fresh strawberries, pistachios and edible flowers. Serve and enjoy!



Below are some AMAZING strawberry recipes! Make sure to check them out or Pin for later!

xoxo -Norma



13 Summer Strawberry Recipes

Fresh Strawberry Pie // Happy Happy Nester

Strawberry Shortcake Cupcakes // Inspiration For Moms

Strawberry Tart // Paint Me Pink

Muddled Strawberry Basil Cocktail // Modern Glam

Strawberry Cocktail // Craftberry Bush

Refreshing Strawberry Cocktail // Maison De Cinq

Strawberry Shortcake Ice Cream Sandwiches // My 100 Year Old Home

Strawberry Basil Ice Cream // Most Lovely Things

Keto Strawberry Shortcake In A Jar // The Happy Housie

Strawberry Spinach Salad with Quinoa // Satori Design For Living

Glazed Strawberry Sweet Bread // Sincerely, Marie Designs

Breakfast Granola Tart // My Sweet Savannah

Easy Strawberry Banana Cheesecake Salad // Twelve on Main


  • Krista
    June 19, 2021

    This looks and sounds so delicious, Norma! So light and perfect for summer. Your photography is so beautiful!

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  • Sheila
    June 22, 2021

    This looks amazing Norma – and almost too beautiful to eat (almost!) We all love strawberries so I’m dying to try it!

    happy summer!


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  • Melissa
    January 4, 2023

    This looks beautiful! I don’t love gelatin. Do you think this would turn out similarly if I made a strawberry curd and folded the whip cream into that?

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  • Grandma's House DIY
    February 13, 2023

    Thanks for sharing with us I’m featuring you this week when the next To Grandma’s house we go Wednesday link party starts!

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    • paintmepink
      Grandma’s House DIY
      February 21, 2023

      Thank you so much for the feature!!!

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  • Suzanne
    April 23, 2023

    This looks so good! What a fun summer dessert to make for friends!

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  • Vanessa
    April 23, 2023

    Thanks for sharing! Does it keep long?

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  • Kim Waldorf
    May 8, 2023

    This looks so yummy!!

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  • Daira
    May 12, 2023

    This i beautiful! In the recipe it calls for heavy cream but I was wondering if you can use whipping cream instead?

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  • Brianna
    May 16, 2023

    Hi! I was curious as what I could do to replace the shredded coconut in the recipe? Do you think more graham cracker would do fine?

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  • Carole
    June 7, 2023

    Made this today – it tasted delicious & looked great too – notes – cream cheese should be at room temperature to help towards getting a really smooth mousse!! Not sure if my pie tin was a little on the small side but I had a lot of mousse leftover once I filled the pie base & I may have not done something correct with the gelatin as the mousse wasn’t fully firm after 5 hours in the fridge before serving !!! I will make this dessert again for a bbq this coming weekend with a bigger pie tin & fingers crossed the gelatin sets this time around……
    Still a winner

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  • Gabrielle Koffler
    July 26, 2023

    Hi! Can you store the mousse in the fridge and reuse it later? How long does it stay fresh ? Thank you

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