The Strawberry Daiquiri Tart takes its cue from the vibrant cocktail — blending bold fruit, crisp citrus, and a hint of rum — but transforms it into a patisserie-style dessert that’s fresh, elegant, and made to impress. Each component is layered for contrast: soft mousse, juicy jelly, creamy topping, and a crisp shortcrust base.
The tart shell is made from golden shortcrust pastry — buttery, crisp, and neutral enough to let the fruit shine. If you don’t already have a go-to recipe, use my detailed version here: https://andbonbons.com/shortcrust-pastry-recipe/
Hidden inside the lime mousse is the surprise: a vibrant strawberry jelly insert, made with real strawberries and strawberry liquor. Instead of a smooth purée, the jelly keeps small chunks of fruit, adding a juicy texture that plays against the soft mousse. It’s a bold, bright hit of flavour — sharp, sweet, slightly boozy — that cuts through the cream and gives each bite a burst of strawberry without overwhelming the whole tart.
The lime mousse is light and balanced, with white chocolate to round out the acidity. It’s citrus-forward, but never harsh — refreshing rather than sour — designed to lift the strawberry without competing with it. The texture is airy but stable, holding the insert cleanly and slicing with precision.
To finish, a layer of rum Chantilly cream brings richness and aromatic warmth. The white rum lingers gently, tying the whole flavour profile back to the cocktail inspiration. It’s lightly sweetened, whipped just enough to hold its shape, and can be piped or spread depending on the final look you want. For garnish, try thin slices of strawberry, a curl of lime zest, or even a few mint leaves to mimic a cocktail’s garnish — refined but not fussy.
The result is a dessert that delivers on every level: crisp, smooth, juicy, creamy — each bite evolving as you go. What looks like a simple tart becomes something much more layered and expressive once cut and tasted.
Whether you’re celebrating something special or just want to turn heads at the dinner table, the Strawberry Daiquiri Tart brings cocktail-bar attitude with pastry-shop precision. It’s fresh but grown-up, fruity but structured, with enough complexity to satisfy serious flavour lovers — and just enough rum to keep things interesting.
If you’re after a showstopper that’s both fun and refined, the Strawberry Daiquiri Tart is exactly what you want to be making next.
Watch this easy Strawberry Tart Come to Life
See how each layer of this bold and elegant dessert is made — from the strawberry liqueur jelly insert to the lime mousse and silky liquor Chantilly. Watch the full step-by-step recipe below and make your own Strawberry Daiquiri Tart at home.
Strawberry Daiquiri Tart
Equipment
- Digital kitchen scales
- Small saucepan
- Stick blender
- Thermometer
- Zester
- Cake ring or silicone mould smaller than size of your tart shell, e.g. 14 cm or 16 cm
- Baking tray
- Stand mixer or hand mixer
- Offset spatula
Ingredients
- 1 Baked tart shell 16 cm (3 cm high) or 18 cm (2 cm high)
Strawberry Jelly
- 225 g strawberry
- 25 g strawberry liquor
- 70 g sugar
- 12 g cornstarch
- 6 g powdered gelatine
- 30 g cold water for blooming
Lime Mousse
- 50 g full cream milk
- 4 g powdered gelatine
- 20 g cold water for blooming
- 75 g lime purée
- 130 g white chocolate
- 175 g heavy cream 35%, semi-whipped
Rum Chantilly Cream
- 2 g powdered gelatine
- 10 g cold water for blooming
- 50 g heavy cream 35% – for heating
- 25 g sugar
- 10 g rum 40–60% ABV
- 200 g cold heavy cream 35% – for whipping
Instructions
Strawberry Jelly
- Combine powdered gelatine with cold water. Let bloom for 10 minutes.
- Place strawberries and liquor in a saucepan.
- Mix sugar with cornstarch, then whisk into the cold fruit.
- Bring to a boil and cook for 1 minute, stirring constantly.
- Remove from heat, add bloomed gelatine, and stir to dissolve.
- Pour into a 14 cm ring or mould. Freeze until solid.
Lime Mousse
- Combine powdered gelatine with cold water and let bloom for 10 minutes.
- Zest lime directly over the white chocolate in a tall container.
- Warm milk to 80°C. Add bloomed gelatine and stir to dissolve.
- Pour hot milk over the white chocolate and emulsify using a stick blender.
- Stir in lime purée and blend briefly to combine.
- Let the mixture cool to 26°C. Fold in semi-whipped cream gently.
- Assemble: Pour half the mousse into the tart shell, place the frozen strawberry insert, and top with remaining mousse.
Rum Chantilly Cream
- Combine gelatine and water in a small bowl. Let sit 10 minutes.
- Warm 50 g cream with sugar just below boiling.
- Remove from heat, stir in gelatine until fully dissolved.
- Add rum, stir well.
- Pour into cold 200 g cream and blend with stick blender.
- Cover and refrigerate 6 hours or overnight until fully set.
- Fully whip before use.
Video
Strawberry tart recipe: Cross-Section Worth Sharing
Each slice of the Strawberry Daiquiri Tart reveals its inner architecture — a vivid jelly insert made with strawberry liqueur and white liquor, suspended in airy lime mousse and set inside a crisp tart shell. It’s clean, layered, and visually striking — a dessert that looks as good cut as it tastes whole.
For more recipes, flavour experiments, and behind-the-scenes ideas that haven’t made it to the website, head over to my YouTube channel: https://www.youtube.com/@andbonbons. You’ll find bonus content, alternative builds, seasonal versions, and plenty of tips for working with mousse, curds, inserts, and pastry. It’s the best place to explore what I’m working on next and see how each creation comes together in real time.
Modern Tart Recipes – Creative Shapes, Flavours, and Techniques
Modern tart recipes go far beyond traditional formats, focusing on clean presentation, balanced textures, and bold flavour combinations. From crisp shortcrust bases to layered fillings and refined finishes, these recipes allow you to experiment with both classic and contemporary pastry styles while keeping structure and precision at the core. Whether you prefer fruit-driven profiles, chocolate-forward combinations, or more innovative flavour pairings, there’s a wide range of approaches to explore.
Discover more tart ideas in different shapes and flavour combinations here: https://andbonbons.com/category/tart-recipes/
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
