Strawberry Soda Tarts
Recipe Overview
Level: Intermediate
Total time: 5 hours 10 minutes (includes cooling and setting)
Active time: 1 hour
Yield: 12 tarts
Special equipment: Twelve 3-inch-round pastry rings
Red foods—from red velvet cake to strawberry pie—are staples of Juneteenth celebrations, but red soda holds a unique place in the tradition. Enslaved people weren’t allowed to enjoy this beverage, so when they gained freedom, they celebrated by drinking red soda. These strawberry soda tarts honor that history, transforming a symbol of freedom into a delightful dessert. The tarts feature a buttery vanilla dough filled with fresh strawberries, a creamy mascarpone mousse, and a glossy strawberry soda gelée on top.
Ingredients
Tart Dough
Butter (unsalted, softened)
Confectioners’ sugar
Lemon zest (finely grated)
All-purpose flour
Salt
Egg yolks (large)
Vanilla extract
Heavy cream
Strawberry Filling
Fresh strawberries (ripe)
Strawberry jam (or your preferred fruit jam)
Mascarpone Mousse
Water (cold)
Unflavored gelatin (powdered)
Heavy cream (cold)
Confectioners’ sugar
Lemon zest (finely grated)
Cream cheese (softened)
Mascarpone cheese (room temperature)
Vanilla extract
Strawberry Soda Gelée
Strawberry soda (chilled)
Unflavored gelatin (powdered)
Directions
Make the Tart Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, and lemon zest. Cream on medium speed until light and fluffy (2–3 minutes), scraping down the bowl halfway through. In a separate bowl, whisk together flour and salt. In another small bowl, beat egg yolks and vanilla until smooth.
With the mixer on low, gradually add the egg yolk mixture to the butter mixture. Scrape down the bowl and mix until fully incorporated. Stop the mixer, add the flour mixture, and mix just until combined (do not overmix—overmixing will make the dough tough). Stir in the cream until just incorporated.
Wrap the dough in plastic wrap, flatten into a 1-inch-thick disk, and refrigerate for at least 2 hours (or overnight) to chill and relax the gluten.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Use a 5-inch round cutter to stamp out 12 disks (reroll scraps once if needed). Fit each dough disk into a 3-inch pastry ring, pressing gently to adhere to the sides and bottom. Refrigerate the lined rings for 15 minutes (this prevents the dough from shrinking while baking).
Just before baking, trim excess dough from the top of the rings using a sharp paring knife. Bake for 20–22 minutes, until the pastry is light golden brown and crisp. Let cool completely on the baking sheet, then carefully remove the rings.
Prepare the Strawberry Filling
Hull the strawberries (remove the green tops) and dice them into small pieces. Toss the diced strawberries with jam in a small bowl until well coated. Spoon 2 teaspoons of the filling into each cooled tart shell, spreading it evenly over the bottom.
Make the Mascarpone Mousse
In a small microwave-safe cup, pour water and sprinkle gelatin over the top. Let sit for 5 minutes to bloom (the gelatin will absorb the water and become thick and gel-like). Microwave on high for 10 seconds until melted (do not let it get hot—overheating will ruin the gelatin). Set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream on medium-high speed until soft peaks form (3–4 minutes). Add confectioners’ sugar and lemon zest, then whip until combined (do not overwhip—this will make the cream grainy). Transfer the whipped cream to a small bowl and set aside.
Switch the mixer to the paddle attachment. Beat cream cheese and mascarpone on medium speed until smooth (1–2 minutes), scraping down the bowl as needed. Add vanilla and mix well. Gradually beat in the melted gelatin until fully incorporated.
Using a rubber spatula, fold the whipped cream into the cream cheese mixture in two batches. Fold gently (avoid stirring vigorously) until no streaks of whipped cream remain.
Transfer the mousse to a disposable pastry bag (snip off the tip to create a 1/2-inch opening). Pipe the mousse over the strawberry filling in each tart, filling to the top of the shell. Top each tart with a thin slice of strawberry (for decoration). Refrigerate for at least 1 hour until the mousse is firm.
Prepare the Strawberry Soda Gelée
In a small microwave-safe cup, pour 1/4 cup of strawberry soda and sprinkle gelatin over the top. Let sit for 5 minutes to bloom. Microwave on high for 10 seconds until melted (do not overheat).
In a large liquid measuring cup, combine the remaining 1 1/4 cups of strawberry soda with the melted gelatin. Stir gently (allow the fizz to subside before pouring—this prevents air bubbles from forming in the gelée).
Slowly pour the gelée over the set mousse in each tart, covering the top evenly. Refrigerate for at least 1 hour until the gelée is fully set (it should be firm to the touch).
Serve
Once the gelée is set, the tarts are ready to serve. Keep them chilled until serving.
Enjoy these sweet, tangy tarts as a tribute to Juneteenth and the joy of freedom!
