These vegan strawberry mousse tarts are airy, light and full of strawberry flavour! Made with fabulous aquafaba for a real mousse texture with loads of air bubbles, fresh strawberries and a simple two-ingredient crust, this vegan tart is the perfect spring dessert!

Vegan strawberry mousse with aquafaba is one of the recipes I’m most proud of ever since I published it over on my other blog Cilantro and Citronella a couple of years ago.

At the time a lot of people were experimenting with aquafaba in order to make vegan chocolate mousse but there was a serious lack of vegan mousse recipes using fruit and other flavours beyond chocolate.

So I created the vegan strawberry mousse cake and let me tell you, it’s amazing! It has a simple cookie-date crust, an aquafaba strawberry mousse layer and a strawberry jelly layer on top.

Since I had some strawberries leftover from my vegan strawberry lemon poppy seed pancakes and quickly going bad, I decided to bring back one of my most popular recipes but in a simplified tart form. Let me introduce you to the vegan strawberry mousse tarts!

To make these strawberry mousse tarts I simply blitzed together some dates and digestive biscuits for the crust. Make sure to read the ingredients on the digestive biscuits as a lot of them contain palm oil or milk. I found a brand that does not.

Although if you don’t want to use digestive biscuits, you can use any kind of vegan tart crust. Bakerita blog has a few gluten-free, grain-free and vegan tart crusts that would work well with this vegan strawberry mousse recipe.

Once you press the tart crust into your tart pans (mine measured 11 cm / 4.3 inches) they’re ready for the mousse filling. To make the mousse filling first macerate the chopped strawberries. Macerate means to sprinkle them with sugar and leave them to release their juices.

Take that juice and simmer it down by about half. You do this in order to concentrate the strawberry flavour and make it spectacular! Meanwhile blitz the strawberries into a puree.

Combine the blitzed strawberries with the reduced juice and coconut cream scooped from the top of a chilled can of coconut milk. The coconut cream adds a delicious rich and creamy texture to your vegan mousse.

Warm this mix in a small pot and whisk in some agar agar to thicken it. After just a couple of minutes it will thicken and be ready for the aquafaba.

Preparing the aquafaba for this recipe is really easy. I used three tablespoons of chilled aquafaba and my mixer to beat it into stiff peaks. No need to add cream of tartar or sugar to the aquafaba as the strawberries are already sweetened.

Very gently fold the whipped aquafaba into the strawberry mixture in order to maintain as much of the airiness as possible. Pour it into your tart bases and put them in the fridge to set. Easy, right?

Decorate your vegan strawberry mousse tarts as you like. I had a bit of coconut cream leftover so I made it into a coconut whipped cream and piped it over my tarts with some extra sliced strawberries and mint. A drizzle of melted chocolate or a sprinkling of lemon zest would also be tasty!

Wanna see how to make these vegan strawberry mousse tarts step by step? Watch the video!: