Rodeo Drive Rhapsody Tartlets

Step by step

Instructions

1. 1

   **1. Prepare the Shortbread Crusts:** Preheat oven to 350°F (175°C). In a food processor, pulse flour, sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Press firmly into 6-8 individual tartlet molds (3-4 inch diameter). Prick bottoms with a fork. Bake for 15-18 minutes, or until edges are lightly golden. Let cool completely in molds on a wire rack.

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   **2. Prepare the Strawberry Mousse:** In a small bowl, sprinkle gelatin over 2 tbsp cold water and let bloom for 5-10 minutes. Blend strawberries, ¼ cup sugar, and lemon juice in a blender until smooth. Pour about ¼ cup of the strawberry puree into a small saucepan and gently warm over low heat (do not boil). Add the bloomed gelatin and stir until completely dissolved. Remove from heat and stir this mixture back into the remaining cold strawberry puree. Set aside to cool slightly.

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   **3. Whip the Cream:** In a separate large bowl, whip heavy cream until soft peaks form. Gently fold about a third of the whipped cream into the cooled strawberry mixture to lighten it, then fold in the remaining whipped cream until just combined. Be careful not to overmix.

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   **4. Assemble Mousse Layer:** Spoon or pipe the strawberry mousse evenly into the cooled tartlet crusts, filling them almost to the top. Gently tap the molds on the counter to settle the mousse and remove air bubbles. Refrigerate for at least 2-3 hours, or until completely set.

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   **5. Prepare the Champagne Gelée:** In a small bowl, sprinkle gelatin over 2 tbsp cold water and let bloom for 5-10 minutes. In a small saucepan, combine ¼ cup of champagne and 2 tbsp sugar. Gently warm over low heat, stirring until sugar is dissolved. Add the bloomed gelatin and stir until completely dissolved. Remove from heat and stir in the remaining 1 cup of cold champagne.

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   **6. Add Gelée Layer:** Once the strawberry mousse is fully set, carefully spoon the champagne gelée over the mousse in each tartlet. The layer should be thin. Return tartlets to the refrigerator for another 1-2 hours, or until the gelée is firm.

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   **7. Serve:** Carefully remove tartlets from their molds. Garnish with fresh small strawberries and a few tiny mint leaves, if desired. Serve chilled.