Description
Indulge in a luxurious White Chocolate Mousse Tart featuring a flaky pastry crust filled with a silky, creamy white chocolate mousse. Perfect for special occasions or a decadent treat, this recipe offers an elegant dessert that’s both impressive and effortless to make.
Ingredients
Scale
Pastry Dough
- 1 cup Pastry Dough (flour, chilled butter, sugar, eggs, and a pinch of cinnamon)
- 1/4 tsp Salt
Mousse Filling
- 8 oz White Chocolate (high-quality)
- 1 cup Heavy Cream (divided)
- 4 large Egg Yolks
- 1/4 cup Sugar
Instructions
- Pastry Dough Preparation: Start by blending flour, salt, and a pinch of cinnamon in a bowl. Cut the chilled butter into the mixture until it resembles breadcrumbs. Add the sugar, then mix in eggs until the dough comes together. Chill the dough for at least one hour to achieve a tender and flaky texture.
- Baking the Tart Shells: Preheat your oven to 190°C (374°F). Roll out the chilled dough and carefully fit it into tartlet tins. Bake blind with weights for 10 minutes, then remove the weights and continue baking for an additional 5 minutes until golden brown. Allow the tart shells to cool on wire racks.
- Preparing the Mousse Base: In a mixing bowl, beat the egg yolks and sugar until the mixture is light and pale. Gently heat half of the heavy cream until warm, then slowly mix it into the yolk mixture. Return the combined mixture to low heat and stir until it thickens slightly.
- Incorporating White Chocolate: Add the chopped white chocolate to the warm mixture and stir continuously until completely melted and smooth. Allow the mixture to cool completely at room temperature.
- Whipping the Cream: In a separate bowl, whip the remaining heavy cream to medium-stiff peaks. Carefully fold this whipped cream into the cooled white chocolate mixture to create a light and airy mousse.
- Assembling the Tart: Once the tart shells have fully cooled, spoon or pipe the mousse filling evenly into each shell.
- Chilling the Tart: Cover the filled tarts and refrigerate for at least 4 hours, preferably overnight, to allow the mousse to set firmly and develop its texture.
- Optional Garnish: Before serving, optionally garnish with fresh berries or a drizzle of dark chocolate for added flavor and presentation.
Notes
- Ensure the butter is well chilled before making the pastry dough for a flaky crust.
- Avoid overheating the egg yolk mixture to prevent curdling; low heat and continuous stirring are key.
- Be gentle when folding the whipped cream into the white chocolate mixture to retain mousse airiness.
- Blind baking the tart shells prevents a soggy bottom and ensures a crisp crust.
- Using high-quality white chocolate significantly enhances the flavor of the mousse.
- Allow sufficient chilling time for the mousse to properly set and develop a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: white chocolate mousse tart, white chocolate tart, mousse dessert, pastry tart, elegant dessert, creamy mousse, baked tart shell
