Description
This Rich White Chocolate Mousse Tart features a buttery, flaky crust filled with a smooth and luxurious white chocolate mousse. Perfect for celebrations or a decadent dessert, it’s garnished with optional white chocolate shavings and fresh berries for an elegant presentation.
Ingredients
Scale
For the 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
For the Mousse Filling
- 8 oz white chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional)
- White chocolate shavings or curls
- Fresh berries or mint leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
- Prepare Dry Ingredients: In a mixing bowl, combine all-purpose flour and powdered sugar.
- Incorporate Butter: Add cold cubed unsalted butter to the flour mixture and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
- Add Egg and Water: Mix in the egg yolk and start with 1 tablespoon of cold water. Add more water if needed, mixing until the dough comes together.
- Chill Dough: Form dough into a disk, wrap it tightly in plastic wrap, and chill it in the refrigerator for 30 minutes to firm up.
- Roll and Shape Dough: On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press dough into the pan and trim any excess. Prick the base with a fork to prevent bubbling.
- Bake Crust: Bake the tart crust for 15-18 minutes until golden brown. Remove and let it cool completely.
- Melt White Chocolate: Gently melt the chopped white chocolate using a double boiler or microwave in short bursts, stirring until smooth. Allow chocolate to cool slightly.
- Whip Cream: Whip heavy cream with vanilla extract and a pinch of salt until soft peaks form, creating a light, fluffy texture.
- Combine Chocolate and Cream: Carefully fold the melted white chocolate into the whipped cream until fully combined and smooth.
- Assemble Tart: Pour the white chocolate mousse into the cooled tart shell, smoothing the surface.
- Chill Tart: Refrigerate the assembled tart for at least 4 hours to allow the mousse to set firmly.
- Garnish and Serve: Just before serving, garnish with white chocolate shavings, fresh berries, or mint leaves, if desired, to add color and texture.
Notes
- Ensure the butter is very cold when making the crust for a flaky texture.
- Be careful not to overheat the white chocolate to prevent it from seizing.
- Whip the cream just until soft peaks form to keep the mousse light and airy.
- You can substitute fresh fruits like raspberries or strawberries for garnish based on seasonal availability.
- The tart is best served chilled and within 2 days for optimal freshness.
