Description
This Rich White Chocolate Mousse Tart combines a delicate buttery tart crust with a smooth, luscious white chocolate mousse filling. Perfect for special occasions or an elegant dessert, it features a crisp base topped with light and creamy mousse, garnished with white chocolate curls and fresh berries.
Ingredients
Scale
For the 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
For the White Chocolate Mousse
- 8 oz white chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional)
- White chocolate shavings or curls
- Fresh berries or mint leaves
Instructions
- Preheat and Prepare Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your tart crust is prepared.
- Make the Tart Dough: 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.
- Add Egg Yolk and Water: Incorporate the egg yolk and 1 tablespoon of cold water into the flour mixture, mixing just until the dough comes together. Add a bit more water if the dough is too dry. Form the dough into a disk and wrap it tightly in plastic wrap, then chill in the refrigerator for 30 minutes.
- Roll and Shape Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press it evenly into the pan and trim any excess dough from the edges. Use a fork to prick the base to prevent bubbling during baking.
- Bake the Tart Crust: Place the tart shell in the preheated oven and bake for 15-18 minutes or until the crust is golden brown. Remove from the oven and allow it to cool completely before filling.
- Melt White Chocolate: Gently melt the chopped white chocolate using a double boiler or short bursts in the microwave, stirring frequently until smooth. Let it cool slightly to prevent curdling when combined with the cream.
- Whip the Cream: In a clean bowl, whip the heavy cream along with vanilla extract and a pinch of salt until soft peaks form, creating a light and airy texture for the mousse.
- Combine Chocolate and Cream: Carefully fold the melted white chocolate into the whipped cream until fully smooth and blended, ensuring a fluffy mousse consistency.
- Fill and Chill Tart: Pour the white chocolate mousse into the cooled tart shell and smooth out the surface. Refrigerate the 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, for an elegant presentation.
Notes
- Chilling the dough before rolling helps prevent shrinking during baking.
- Use good quality white chocolate for the best flavor and smooth texture.
- If the whipped cream starts to deflate when folding in the chocolate, mix gently to maintain fluffiness.
- This tart is best served chilled and consumed within 2 days for optimal freshness.
- For easier tart removal, use a tart pan with a removable bottom.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
