Chocolate Strawberry Mousse Tartlets

For the shortbread:
In a large bowl, sift the flour and salt.

Cream butter and powdered sugar in the bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and beat in the flour mixture until just incorporated.

Gather dough and form it into a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Preheat oven to 350 F. Grease fifteen small tart (3 1/2 inch) pans.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut the dough into 5-inch rounds. Line the prepared pans with the dough circles. Use a small kitchen knife to trim the excess from around the edges and to score the tops of the tartlets.

Place the crusts in the refrigerator for about 15 minutes before baking for 10 to 15 minutes or until lightly golden. Remove from oven and let the tart shells cool a few minutes before inverting them out of the pans and transferring them to a wire rack to cool completely.

If you don’t have enough pans or you want to make fewer tartlets, work with half of the cookie dough. Keep the other half in plastic wrap and refrigerate for later.

To prepare strawberry mousse, sprinkle gelatin over the cold water in a small bowl and let it stand for 5 minutes.

Combine strawberry puree and sugar in a small saucepan. Bring to a slight boil over medium heat. Remove from heat and add gelatin mixture. Whisk to combine well. Strain the strawberry mixture into a bowl through a fine sieve. Refrigerate for 30 minutes.

Put heavy cream into a clean bowl and whip it until it becomes stiff. Fold 1/3 of the whipped cream into the cooled strawberry mixture. Then fold in remaining cream.

To assemble, spoon a teaspoon of melted chocolate on the bottom of each tart shell. Sprinkle a few chopped strawberries on top. Then pipe or spoon strawberry mousse into the shell on top of the chocolate and strawberries. Chill for at least 4 hours or until set. Garnish with chocolate shavings and strawberries before serving.