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Elegant White Chocolate Mousse Tart Recipe

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★★★★★

4.4 from 127 reviews

This Elegant White Chocolate Mousse Tart combines a delicate spiced buttery crust with a smooth, creamy white chocolate mousse filling. Finished with fresh berries, white chocolate curls, and mint for a stunning dessert that’s perfect for special occasions or an impressive treat.

Ingredients

Scale

For the Tart Crust

  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1–2 tablespoons cold water

For the White Chocolate Mousse Filling

  • 8 ounces (225g) high-quality white chocolate, chopped
  • 1 cup (240ml) heavy cream, chilled
  • 1/4 cup (60ml) milk (whole or 2%)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon unflavored gelatin (optional, for extra stability)

For Decoration

  • Fresh raspberries, strawberries, or blueberries
  • White chocolate curls or shavings
  • Mint leaves for garnish
  • Light dusting of powdered sugar

Instructions

  1. Combine dry ingredients: In a large mixing bowl, whisk together flour, powdered sugar, cinnamon, nutmeg, and salt until well blended.
  2. Incorporate butter: Add cold cubed butter to the dry mixture. Using a pastry cutter or fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
  3. Add egg yolk and water: Mix in the egg yolk and 1 tablespoon cold water gently with a fork. Add an additional tablespoon of cold water only if necessary for the dough to hold together when pinched.
  4. Chill the dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  5. Preheat oven: Set oven to 350°F (175°C) to prepare for baking the crust.
  6. Roll out dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom.
  7. Fit dough into pan: Press the dough gently into the tart pan, trimming any excess dough from the edges.
  8. Prepare for blind baking: Prick the base of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans to prevent bubbling.
  9. Blind bake crust: Bake for 15 minutes, then remove parchment paper and weights. Bake an additional 10 minutes until crust is golden brown.
  10. Cool crust: Transfer to a wire rack to cool completely before filling.
  11. Bloom gelatin (optional): Sprinkle gelatin over 1 tablespoon cold water, let sit for 5 minutes to soften.
  12. Heat milk and dissolve gelatin: Gently heat milk until just simmering (do not boil). Remove from heat and stir in bloomed gelatin until fully dissolved.
  13. Melt white chocolate: Add chopped white chocolate to warm milk mixture. Let sit for a minute then stir until smooth and melted.
  14. Add vanilla and cool: Stir in vanilla extract and allow mixture to cool to room temperature.
  15. Whip cream: Using a hand mixer, beat chilled heavy cream in a large bowl to soft peaks.
  16. Fold cream into chocolate: Gently fold whipped cream into the cooled white chocolate mixture in batches, taking care to retain the airiness of the mousse.
  17. Fill tart shell: Spoon or pour the mousse into the cooled tart crust and smooth the surface using an offset spatula or the back of a spoon.
  18. Chill mousse tart: Refrigerate the tart for at least 4 hours, or until the mousse is fully set and firm.
  19. Decorate and serve: Before serving, garnish with fresh berries, white chocolate curls, mint leaves, and a light dusting of powdered sugar for an elegant finish.

Notes

  • Using high-quality white chocolate significantly enhances the mousse’s flavor and texture.
  • The gelatin is optional but recommended for extra mousse stability, especially if you plan to serve the tart at room temperature.
  • Blind baking the crust prevents it from getting soggy once filled with mousse.
  • Ensure the heavy cream is well-chilled before whipping for better volume and texture.
  • You can substitute fresh berries according to season and preference.
  • Store the tart in the refrigerator and consume within 2 days for best freshness.

Keywords: white chocolate mousse tart, white chocolate dessert, mousse tart, elegant tart recipe, baked tart crust, creamy mousse dessert

Find it online: https://bitesizedbenny.com/elegant-white-chocolate-mousse-tart-recipe/