Description
This Rich White Chocolate Mousse Tart combines a buttery, crisp tart shell with a smooth and creamy white chocolate mousse filling, chilled to perfection. An indulgent dessert that’s elegantly garnished with white chocolate shavings and fresh berries, perfect for special occasions or a luxurious treat.
Ingredients
Scale
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tablespoons cold water
White Chocolate Mousse Filling
- 8 oz white chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Garnish (Optional)
- White chocolate shavings or curls
- Fresh berries or mint leaves
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the tart crust.
- Make Crust Mixture: In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Form Dough: Add the egg yolk and 1 tablespoon of cold water to the mixture. Mix until the dough just comes together, adding an additional tablespoon of water if necessary. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan evenly and trim any excess. Prick the base of the crust with a fork to prevent bubbling.
- Bake Crust: Place the tart pan in the preheated oven and bake for 15-18 minutes or until the crust is golden brown. Remove from oven and allow to cool completely on a wire rack.
- Melt White Chocolate: Gently melt the chopped white chocolate over a double boiler or in short bursts in the microwave, stirring frequently until smooth. Let it cool slightly to avoid melting the cream in the next step.
- Whip Cream: In a mixing bowl, whip the heavy cream together with vanilla extract and a pinch of salt until soft peaks form, indicating it’s light and airy but still stable.
- Combine Chocolate and Cream: Gently fold the melted white chocolate into the whipped cream, combining carefully to maintain the fluffy texture and achieve a smooth mousse.
- Assemble Tart: Pour the white chocolate mousse into the cooled tart shell and smooth the top evenly with a spatula.
- Chill: Refrigerate the assembled tart for at least 4 hours, allowing the mousse to set firmly.
- Garnish and Serve: Before serving, decorate the tart with white chocolate shavings or curls and fresh berries or mint leaves if desired, enhancing both appearance and flavor.
Notes
- Chilling the dough helps prevent shrinkage while baking and improves texture.
- Use high-quality white chocolate for the best flavor and smooth mousse consistency.
- For easier removal, line the tart pan with a removable bottom.
- Allow the melted chocolate to cool slightly before folding it into the whipped cream to avoid deflating the mousse.
- This tart can be prepared a day ahead and kept refrigerated, making it ideal for entertaining.
