Decadent White Chocolate Mousse Tart Recipe

Introduction

This Decadent White Chocolate Mousse Tart is a luxurious treat combining a flaky pastry crust with a silky white chocolate mousse. Perfect for special occasions or any time you want to impress with a delicate dessert.

Ingredients

• 1 cup Pastry Dough (a flaky crust; chill the butter for a tender texture)
• 1/4 tsp Salt (enhances the dough’s flavor)
• 8 oz White Chocolate (use high-quality for a rich, creamy taste)
• 1 cup Heavy Cream (adds volume and lusciousness; don’t overwhip)
• 4 large Egg Yolks (for structure and creaminess; fresh is best)
• 1/4 cup Sugar (adjust sweetness based on your chocolate)

Instructions

1. Step 1: In a bowl, blend flour, salt, and a pinch of cinnamon. Cut the chilled butter into the mixture until it resembles breadcrumbs. Add sugar, then mix in eggs until combined. Chill the dough for at least one hour.
2. Step 2: Preheat oven to 190°C (374°F). Roll out the dough and fit into tartlet tins. Bake blind with weights for 10 minutes, then remove weights and bake an additional 5 minutes until golden. Cool on wire racks.
3. Step 3: Beat egg yolks and sugar until light and pale in a mixing bowl. Warm heavy cream gently, then slowly mix it into the yolk mixture. Return to low heat and stir until thickened.
4. Step 4: Stir chopped white chocolate into the warm mixture until melted. Allow to cool completely.
5. Step 5: Whip remaining heavy cream to medium-stiff peaks. Carefully fold whipped cream into cooled white chocolate mixture. Refrigerate to firm up.
6. Step 6: Fill the cooled tart shells with mousse. Cover and chill in the refrigerator for at least 4 hours or overnight.
7. Step 7: Optionally, garnish with fresh berries or a drizzle of dark chocolate before serving.

Tips & Variations

• Use a good-quality white chocolate to ensure a smooth, rich mousse.
• For extra flavor, add a splash of vanilla extract to the mousse mixture.
• Substitute tartlet tins with a single tart pan for a larger tart version.
• Garnish with toasted nuts or citrus zest for added texture and brightness.

Storage

Store the tart covered in the refrigerator for up to 3 days. For best texture, consume within this period. Reheat is not recommended, but let sit at room temperature for about 10 minutes before serving to soften the mousse slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and bake the tart crust a day in advance. Store it in an airtight container at room temperature to maintain its crispness.

Is it safe to use raw egg yolks in the mousse?

The yolks are gently cooked with warm cream until thickened, which reduces risk. However, ensure you use fresh, high-quality eggs and handle them carefully.

Decadent White Chocolate Mousse Tart Recipe

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★★★★★

4.8 from 119 reviews

This Decadent White Chocolate Mousse Tart features a flaky pastry crust filled with a rich, creamy white chocolate mousse. Perfectly balanced with a smooth texture and sweet, luscious flavor, this elegant dessert is ideal for special occasions or indulgent treats.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 35 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pastry Dough

• 1 cup Pastry Dough (prepared with flour, chilled butter, sugar, eggs, and a pinch of cinnamon)
• 1/4 tsp Salt

Mousse Filling

• 8 oz White Chocolate (high-quality recommended)
• 1 cup Heavy Cream (divided, for heating and whipping)
• 4 large Egg Yolks
• 1/4 cup Sugar

Instructions

1. Pastry Dough Preparation: Blend flour, salt, and a pinch of cinnamon in a bowl. Cut chilled butter into the mixture until it resembles breadcrumbs. Add sugar and mix in eggs until combined. Chill the dough for at least one hour for optimal texture.
2. Bake Tart Shells: Preheat oven to 190°C (374°F). Roll out chilled dough and carefully fit into tartlet tins. Bake blind with weights for 10 minutes, then remove weights and bake an additional 5 minutes until golden brown. Cool on wire racks.
3. Mousse Filling Preparation: Beat egg yolks and sugar until light and pale. Gently warm half of the heavy cream, then slowly combine it with the yolk mixture. Return to low heat and stir until thickened. Stir in chopped white chocolate until fully melted. Allow mixture to cool completely.
4. Whip Cream and Combine: Whip remaining heavy cream to medium-stiff peaks. Gently fold whipped cream into cooled white chocolate mixture until smooth and combined. Refrigerate to allow mousse to firm up.
5. Assemble Tart: Once tart shells are completely cooled, fill each shell with the white chocolate mousse. Cover and refrigerate for at least 4 hours or overnight to set fully.
6. Optional Garnish: Before serving, garnish with fresh berries or a drizzle of dark chocolate to add an extra touch of flavor and presentation.

Notes

• Chill the butter and dough properly for a tender, flaky crust.
• Use high-quality white chocolate for best flavor and texture.
• Avoid overwhipping the heavy cream to maintain the ideal mousse consistency.
• Blind baking the crust ensures a crisp base that won’t become soggy.
• Refrigerate the assembled tarts well to allow the mousse to set firmly before serving.
• For added decoration, fresh berries complement the sweetness of the white chocolate beautifully.

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