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Strawberry Mousse Tartlets

Makes 16 – 18 Tarts

Bought tart shells are so versatile because you can fill them with anything and make them savory or sweet. Today I’ve created a simple dessert that can be made four hours before serving and everyone will think they are store bought.


16 – 18 tart shells

1 small instant vanilla pudding mix

1 cup whole milk

½ cup Philadelphia soft cream cheese

½ container Cool Whip

2 cups strawberries finely chopped

8 strawberries cut in half

Chocolate flakes or sprinkles

Icing sugar


  1. Preheat oven 375°F

  2. Place tarts on baking sheet and using a fork pierce each tart six time. This will stop pastry from puffing up too much

  3. Bake for 14 – 16 minutes until they are lightly golden

  4. Place on cooling rack to cool

  5. In a large bowl beat vanilla pudding and milk with an electric mixer until thickened

  6. Add cream cheese and beat with electric mixer until everything is well combined and creamy

  7. Using spatula fold in Cool Whip

  8. Add strawberries and mix until well combined

  9. Once tarts are cool place a large spoonful of cream mixture in each tart

  10. Place half a strawberry on top of each tart and sprinkle with chocolate flakes or sprinkles

  11. Sprinkle with icing sugar when ready to serve

Hint: the better the chocolate the better the tart


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