Strawberry and Thyme Mousse Tart

Written by: Jaimie Archer | September 4, 2020

I’ve been waiting for strawberries to come back into season just so I can share this beautiful strawberry tart with you!

This would have to be one of my favourite desserts of all time. A buttery biscuit crumb base is filled with a luscious filling of strawberry mouse, topped with perfectly in-season strawberries and drizzled with a delicate thyme syrup – it really is a strawberry tart like no other.

I am constantly inspired by beautiful tarts (no matter the filling) but a beautiful strawberry tart hits the spot every time. Such an Instagrammable way to enjoy this beautiful seasonal berry!


Serves 8-10  |  Prep: 30 mins + chilling  |  Cooking: 20 mins



For the crust:

  • 2 cups crushed Marie biscuits 
  • (see note)
  • ¾ cup shredded coconut
  • 2 tablespoons sugar
  • 250g butter, melted
  • For the thyme syrup:
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • ¼ cup sugar
  • 6 sprigs fresh thyme

For the thyme syrup:

  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • ¼ cup sugar
  • 6 sprigs fresh thyme

For the filling:

  • 500g fresh strawberries, hulled
  • ¼ cup sugar
  • 1 teaspoon powdered gelatin
  • 1½ cups heavy cream


Preheat oven to 180C / 350F. Prepare an 11 inch tart pan with a removable base, by greasing well with butter or spraying with cooking oil.

In a mixing bowl, combine the biscuit crumbs, coconut, sugar and melted butter. Stir until the butter is completely incorporated.

Press the mixture firmly into the tart pan to form a flat, even crust, remembering to press the mixture up the sides of the pan as well.

Place the tart pan on a baking tray. Transfer to the preheated oven and bake for 8-10 minutes or until light golden brown. Once cooked, set crust aside and allow to cool completely before adding the filling.

Meanwhile, prepare the thyme syrup by placing the water, lemon juice and sugar in a small saucepan over high heat. Bring to a boil, then add the thyme sprigs before reducing the heat to low. Allow to simmer for 10 minutes.

Remove from the heat and strain. Discard the thyme sprigs. 

To make the mousse filling, puree the hulled strawberries in a blender with the thyme syrup until smooth. Transfer the puree into a small saucepan, add the sugar and gelatin and stir over a low heat until the both are dissolved. Allow to cool (you can place the mixture in the refrigerator to speed up the process).

In a large bowl, whip the heavy cream to soft peaks. Gently fold the cooled strawberry puree into the cream until well blended, being careful not to over mix.

Gently spread the mixture over the cooled tart base. Immediately transfer to fridge and allow to set for at least 3 hours.

Graham crackers are a good substitute if Marie biscuits are unavailable

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