Recipe courtesy of Lasheeda Perry

Strawberry Soda Tarts

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  • Level: Intermediate
  • Total: 5 hr 10 min (includes cooling and setting times)
  • Active: 1 hr
  • Yield: 12 tarts
Red foods like red velvet cake and strawberry pie, but particularly red soda, have become a staple of Juneteenth celebrations. I thought it would be awesome to make a dessert with strawberry soda since enslaved people weren’t allowed to enjoy this beverage. They celebrated their freedom by drinking red soda, so cheers to these strawberry-inspired tarts! Vanilla tart dough is filled with fresh strawberries, a mascarpone filling and topped with a strawberry soda gelée.

Ingredients

Tart Dough:

Strawberry Filling:

Mascarpone Mousse:

Strawberry Soda Gelée:

Directions

Special equipment:
Twelve 3-inch-round pastry rings
  1. For the tart dough: Combine the butter, confectioners’ sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy, 2 to 3 minutes, stopping to scrape down the edges of the bowl halfway through.
  2. Meanwhile, combine the flour and salt in a separate bowl. Combine the egg yolks and vanilla in another bowl.  
  3. While the mixer is running, gradually add the egg yolk mixture to the butter mixture. Stop and scrape down the sides of the bowl, then mix until fully incorporated. Stop the mixer and add the flour mixture. Mix just until incorporated. Add the cream and mix just until incorporated (do not overmix). 
  4. Wrap the dough in plastic wrap and press to flatten it into a disk. Refrigerate for at least 2 hours or overnight. 
  5. Roll the chilled dough out on a lightly floured surface until it is 1/8-inch thick. Stamp out 12 disks from the dough with a 5-inch round cutter; you will have to reroll the 
  6. scraps at least once to get 12. 
  7. Line a baking sheet with parchment paper. Fit the dough rounds into twelve 3-inch pastry rings. Refrigerate while you preheat the oven to 350 degrees F. 
  8. Just before baking, trim any excess dough from the pastry rings with a paring knife. Bake until the pastry is light golden brown, 20 to 22 minutes. Cool and remove the rings. 
  9. For the strawberry filling: Hull and finely dice the strawberries. Place in a small bowl and stir in the jam. Place 2 teaspoons of filling into each cooled tart shell. 
  10. For the mascarpone mousse: Place the water in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes to bloom. After it blooms, microwave the mixture for 10 seconds or until it melts. Make sure it does not get hot.  
  11. Meanwhile, whip the cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Whip in the confectioners' sugar and zest. Transfer to a small bowl and set aside. 
  12. Remove the whisk attachment and fit the mixer with the paddle attachment. Beat the cream cheese and mascarpone until smooth. Beat in the vanilla. Beat in the gelatin mixture. Working in 2 batches, fold the whipped cream into the cream cheese mixture with a rubber spatula until there are no streaks of whipped cream.  
  13. Transfer the mousse to a disposable pastry bag. Snip off the tip. Pipe the mousse on top of the strawberry jam. Place a slice of strawberry on top of each. Refrigerate until the mousse is set, at least 1 hour.  
  14. For the strawberry soda gelée: Place 1/4 cup of the strawberry soda in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes.  
  15. Microwave the gelatin for 10 seconds or until it melts. Make sure it does not get hot. Combine the remaining 1 1/4 cups soda with the gelatin in a large liquid measuring cup (allow the fizzle to subside). Slowly pour the gelée over the set mousse. Refrigerate until set, at least 1 hour.