-
1
For the shortbread:
-
2
In a large bowl, sift the flour and salt.
-
3
Cream butter and powdered sugar in the bowl of a standing mixer until light and fluffy. Beat in vanilla.
-
4
Reduce the speed to low and beat in the flour mixture until just incorporated.
-
5
Gather dough and form it into a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
-
6
Preheat oven to 350 F. Grease fifteen small tart (3 1/2 inch) pans.
-
7
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut the dough into 5-inch rounds. Line the prepared pans with the dough circles. Use a small kitchen knife to trim the excess from around the edges and to score the tops of the tartlets.
-
8
Place the crusts in the refrigerator for about 15 minutes before baking for 10 to 15 minutes or until lightly golden. Remove from oven and let the tart shells cool a few minutes before inverting them out of the pans and transferring them to a wire rack to cool completely.
-
9
If you don't have enough pans or you want to make fewer tartlets, work with half of the cookie dough. Keep the other half in plastic wrap and refrigerate for later.
-
10
To prepare strawberry mousse, sprinkle gelatin over the cold water in a small bowl and let it stand for 5 minutes.
-
11
Combine strawberry puree and sugar in a small saucepan. Bring to a slight boil over medium heat. Remove from heat and add gelatin mixture. Whisk to combine well. Strain the strawberry mixture into a bowl through a fine sieve. Refrigerate for 30 minutes.
-
12
Put heavy cream into a clean bowl and whip it until it becomes stiff. Fold 1/3 of the whipped cream into the cooled strawberry mixture. Then fold in remaining cream.
-
13
To assemble, spoon a teaspoon of melted chocolate on the bottom of each tart shell. Sprinkle a few chopped strawberries on top. Then pipe or spoon strawberry mousse into the shell on top of the chocolate and strawberries. Chill for at least 4 hours or until set. Garnish with chocolate shavings and strawberries before serving.
