Strawberry Lemon Mousse Tartlets
How to Make Strawberry Lemon Mousse Tartlets
- Place tartlet shells on work surface. Soften the gelato by letting it stand at room temperature for 10-15 minutes. Stir the gelato until it's workable and soft
- Carefully spoon the gelato into the pie crusts, spreading to form a shell. Be gentle, because the crusts are delicate. Freeze for 30-40 minutes
- Meanwhile, beat cream cheese until softened. Gradually beat in sweetened condensed milk until very smooth. Slowly beat in the lemon juice. Mixture will thicken.
- Spoon the lemon filling into the gelato-lined tartlet shells. Freeze until firm, 2-3 hours. Store in freezer. Remove from fridge 10 minutes before serving