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Elegant White Chocolate Mousse Tart Recipe

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★★★★★

4.5 from 134 reviews

This Elegant White Chocolate Mousse Tart combines a crisp, spiced tart crust with a luscious, creamy white chocolate mousse filling. Finished with fresh berries, white chocolate curls, and mint, it’s a sophisticated dessert perfect for special occasions or whenever you want to impress with a delicate, indulgent treat.

Ingredients

Scale

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

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)

Garnish

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

Instructions

  1. Mix Dry Ingredients and Combine Butter: In a large mixing bowl, whisk together the flour, powdered sugar, cinnamon, nutmeg, and salt. Add the cold cubed butter, rubbing it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  2. Add Egg Yolk and Water: Stir in the egg yolk and 1 tablespoon of cold water gently with a fork, adding more water if needed, until the dough holds together when pinched.
  3. Chill Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  4. Preheat Oven and Roll Dough: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom.
  5. Fit Dough into Pan and Bake: Press the dough evenly into the tart pan, trimming excess dough from edges. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for another 10 minutes until golden brown. Cool completely on a wire rack.
  6. Prepare Gelatin (Optional): If using gelatin, sprinkle it over 1 tablespoon cold water and let bloom for 5 minutes.
  7. Heat Milk and Dissolve Gelatin: Warm the milk just to a simmer in a small saucepan. Remove from heat, stir in the bloomed gelatin until dissolved.
  8. Melt White Chocolate: Add chopped white chocolate to the warm milk. Let sit for 1 minute, then stir until smooth and fully melted. Stir in the vanilla extract and let the mixture cool to room temperature.
  9. Whip Cream: Using a hand mixer, beat the chilled heavy cream in a large bowl until soft peaks form.
  10. Fold Cream into Chocolate Mixture: Gently fold the whipped cream into the cooled white chocolate mixture in batches, taking care not to deflate the mousse.
  11. Fill Tart Shell: Spoon or pour the mousse into the cooled tart crust, smoothing the top with an offset spatula or the back of a spoon.
  12. Chill Tart: Refrigerate the tart for at least 4 hours, or until the mousse is fully set and firm to the touch.
  13. Decorate and Serve: Before serving, garnish with fresh berries, white chocolate curls, mint leaves, and a light dusting of powdered sugar. Slice with a warm knife for clean cuts and serve chilled.

Notes

  • Use high-quality white chocolate for the best flavor and texture in the mousse.
  • If you prefer a firmer mousse, use the optional gelatin for extra stability.
  • Ensure the dough is well chilled before rolling to prevent shrinking during baking.
  • Pie weights or dried beans help prevent the tart shell from puffing up in the oven.
  • A warm knife helps achieve neat slices without cracking the mousse.

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

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