Introduction

This Elegant White Chocolate Mousse Tart is a perfect blend of creamy, sweet white chocolate mousse nestled in a crisp, spiced tart shell. It’s a sophisticated dessert that’s surprisingly easy to make and sure to impress at any gathering.

A small tart with a light tan, crumbly crust forms the base, filled with creamy, pale yellow whipped filling that is piped in smooth, wavy layers. On top of the cream sits a bright red strawberry, glossy and fresh-looking. Around the strawberry, small dark brown chocolate shavings are scattered, and the crust edge is dusted with fine white powdered sugar. The tart sits on a white plate on a white marbled surface, with other similar tarts blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large mixing bowl, combine flour, powdered sugar, cinnamon, nutmeg, and salt. Whisk to blend.
Step 2: Add cold butter cubes. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
Step 3: Add the egg yolk and 1 tablespoon cold water. Mix gently with a fork. Add more water only if needed for the dough to hold together when pinched.
Step 4: Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Step 5: Preheat oven to 350°F (175°C).
Step 6: Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
Step 7: Press the dough gently into the tart pan. Trim excess dough from the edges.
Step 8: Prick the base with a fork and line it with parchment paper. Fill with pie weights or dried beans.
Step 9: Bake for 15 minutes. Remove parchment and weights, and bake for an additional 10 minutes until golden brown.
Step 10: Let the crust cool completely on a wire rack.
Step 11: If using gelatin, sprinkle it over 1 tablespoon of cold water in a small bowl. Let it bloom for 5 minutes.
Step 12: In a small saucepan, heat the milk until just simmering (do not boil). Remove from heat and stir in the bloomed gelatin until dissolved.
Step 13: Add chopped white chocolate to the warm milk. Let sit for a minute, then stir until smooth and melted.
Step 14: Stir in vanilla extract and allow to cool to room temperature.
Step 15: In a large bowl, beat chilled heavy cream to soft peaks using a hand mixer.
Step 16: Gently fold the whipped cream into the cooled white chocolate mixture in batches, being careful not to deflate the mousse.
Step 17: Spoon or pour the mousse into the cooled tart shell. Smooth the top with an offset spatula or back of a spoon.
Step 18: Refrigerate the tart for at least 4 hours, or until the mousse is fully set and firm to the touch.
Step 19: Before serving, decorate the tart with fresh berries, chocolate curls, and mint leaves if desired.
Step 20: Slice with a warm knife for clean cuts. Serve chilled.

Tips & Variations

For a nut-free crust, omit spices and add a teaspoon of lemon zest for brightness.
If you don’t have gelatin, the mousse will still set nicely but may be softer; chill longer to help firm it up.
Use high-quality white chocolate for the best flavor and smooth texture.
Add a splash of liqueur, like Grand Marnier, to the mousse mixture for an adult twist.
Experiment with different fresh berries or a combination for colorful, fresh garnish.

Storage

Store the tart covered in the refrigerator for up to 3 days. The crust may soften slightly but will still taste delicious. Reheat the knife under warm water before slicing to maintain clean edges. Serve chilled for best texture and flavor.

How to Serve

A small tart with a light golden crust forms the base, dusted lightly with powdered sugar on the edges. Inside, there is a smooth, creamy white filling piped in soft, swirled waves. On top of the cream, there are small dark chocolate shavings scattered evenly around a bright red strawberry that is placed in the center. The strawberry is fresh and shiny, with visible seeds and a smooth texture. The tart sits on a white plate against a white marbled background, and similar tarts are softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shell ahead of time?

Yes, the tart shell can be baked and stored in an airtight container for up to 2 days before filling. Just ensure it’s completely cooled before storing.

What if I don’t have a tart pan with a removable bottom?

You can use a regular pie dish, but the tart may be harder to remove neatly. To ease slicing, line the bottom with parchment paper before pressing the dough in.