Strawberry Mousse Tart

Ingredients

• 200 g whipping cream
• 1 packet gelatin powder
• 1 packet vanilla sugar
• 8 beautiful strawberries
• 3 tbsp toasted coconut chips
• peas or legumes for blind baking
• 75 g flour
• 150 g Whole wheat flour
• 1 egg
• 120 g butter
• 80 g sugar
• 300 g Strawberries
• 125 g sugar
• 10 sheets of white gelatin
• 4 tbsp orange juice
• 40 ml coconut liqueur
• 400 g whipping cream

Instructions

1. 1.

   Quickly knead all dough ingredients together, wrap in foil and refrigerate for about 30 minutes. Roll out the dough on a floured surface and line a greased tart pan with it. Prick the dough several times with a fork, cover with parchment paper, fill with peas or legumes, and bake in a preheated oven at 200°C for about 15-20 minutes. Remove from the oven and let cool; remove the peas and parchment.

2. 2.

   Wash, clean, dry, and chop strawberries for the mousse. Soak gelatin in cold water. Puree strawberries with sugar. Squeeze out excess liquid from gelatin, then dissolve two sheets of gelatin in a small pot with 3 tbsp orange juice over low heat. Stir this into the strawberry puree. Whip cream to stiff peaks and fold in two-thirds of it into the mixture. Dissolve the remaining gelatin with orange juice, mix with one tablespoon of whipped cream, quickly stir in coconut liqueur, then fold in the rest of the whipped cream. Gently spread the white mousse along the edge on the base, pour the pink mousse over it, use a fork to create a marbled effect, smooth the surface, and refrigerate for at least 4 hours.

3. 3.

   Whip cream with powdered sugar and gelatin powder until firm, fill a piping bag with a large nozzle. Divide the tart into 8 or 12 pieces, pipe dollops of whipped cream onto each piece, decorate with coconut flakes, and serve on individual plates topped with a strawberry.