INSTRUCTIONS
STRAWBERRY-MARSHMALLOW MOUSSE.
Place the strawberries and water in a small saucepan. Heat over medium heat until strawberries are soft. Mash the strawberries with a spoon.
Add the marshmallow cream to the hot strawberries. Remove from heat and let cool to room temperature.
Place the whipping cream in a large, chilled bowl. Whip until stiff peaks form.
Fold in the strawberry mixture and refrigerate while you prepare the tart shells.
TART SHELLS
Beat the butter and sugar together. Add the egg and beat until well blended.
Add the dry ingredients. You may need to knead the last dry ingredients into the dough.
Divide the dough into 10 parts (the balls will be about 5 cm in diameter).
Roll out each piece of dough to 1/8″ thickness and line the pan with it. Place pie weights on top of the dough and bake for 15 minutes at 350°F.
Let cool and remove from tart pans.
ASSEMBLY
Pour strawberry mousse into tart pans. Refrigerate several hours until firm. Garnish with whipped cream and fresh strawberry slices.