Description
This Rich White Chocolate Mousse Tart features a buttery, tender tart crust filled with a luscious and creamy white chocolate mousse. The mousse is made by folding melted white chocolate into whipped cream, resulting in a light yet indulgent dessert perfect for special occasions or anytime you crave a sweet treat. Garnished with white chocolate shavings and fresh berries, it offers a beautiful presentation and a delightful balance of flavors.
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 the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
- Make the Tart Dough: In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Bind the Dough: Stir in the egg yolk and start with 1 tablespoon of cold water, mixing until the dough just comes together. Add more water if needed. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes to firm up.
- Roll and Shape Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough evenly into the pan and trim any excess. Prick the bottom of the crust with a fork to prevent bubbling.
- Bake the Crust: Bake the tart shell for 15-18 minutes or until it turns golden brown. Remove it from the oven and allow it to cool completely before filling.
- Melt the White Chocolate: Gently melt the chopped white chocolate using a double boiler or microwave in short bursts, stirring frequently until smooth. Let it cool slightly but do not let it harden.
- Whip the Cream: In a chilled mixing bowl, whip the heavy cream with vanilla extract and a pinch of salt until soft peaks form, providing a light and airy base for the mousse.
- Combine Chocolate and Cream: Carefully fold the melted white chocolate into the whipped cream until fully combined and smooth, taking care not to deflate the whipped cream.
- Assemble the Tart: Pour the white chocolate mousse into the cooled tart shell and smooth the top evenly. Refrigerate for at least 4 hours to allow 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 for a beautiful finishing touch.
Notes
- Make sure the white chocolate is not too hot when folding into whipped cream to prevent melting it down.
- Chill the tart shell completely before filling to avoid melting the mousse filling.
- You can substitute the fresh berries with your preferred seasonal fruits or edible flowers for garnish.
- For an extra smooth tart crust, you can blind bake with pie weights during baking to avoid puffing.
