Rich White Chocolate Mousse Tart—a luscious and creamy white chocolate mousse nestled in a crisp, buttery tart shell—perfect for an Elegant Dessert that melts in your mouth. This stunning treat is ideal for special occasions or whenever you want to impress with minimal effort.
Why You’ll Love This Rich White Chocolate Mousse Tart
This Rich White Chocolate Mousse Tart is a standout Elegant Dessert:
- Perfect Balance: Buttery, crunchy crust meets silky, creamy mousse.
- Surprisingly Simple: Looks sophisticated but is easy to prepare.
- Showstopper: Garnishes like berries or chocolate curls elevate its beauty.
- Versatile: Adapt with citrus zest or nuts for unique twists.
- Make-Ahead: Prep early and chill for stress-free hosting.
- I served this at a dinner party, and its luxurious texture made it the star of the Elegant Dessert table.
Ingredients for Rich White Chocolate Mousse Tart
Here’s what you’ll need for Rich White Chocolate Mousse Tart (serves 8):
Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water
Mousse:
- 8 oz white chocolate, chopped
- 1 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Garnish (Optional):
- White chocolate shavings or curls
- Fresh berries (e.g., raspberries, blueberries)
- Mint leaves
Ingredient Tips:
- White Chocolate: Use high-quality bars for smooth melting; avoid chips with stabilizers.
- Butter: Cold for a flaky crust; cut into small cubes for easier blending.
- Heavy Cream: Chill before whipping for faster peaks.
- Flour: Sift to prevent clumps in the crust.
- Berries: Fresh for vibrant color and flavor contrast.
Directions for Rich White Chocolate Mousse Tart
- Let’s create this stunning Rich White Chocolate Mousse Tart!
Make the Crust
- I preheat the oven to 350°F (175°C). In a bowl, I mix 1 ¼ cups flour and ¼ cup powdered sugar.
- I add ½ cup cold cubed butter, blending with a pastry cutter until it resembles coarse crumbs.
- I stir in 1 egg yolk and 1 tbsp cold water, adding more water if needed, until the dough forms. I shape it into a disk, wrap, and chill for 30 minutes.
Shape and Bake Crust
- I roll out the dough on a floured surface to fit a 9-inch tart pan, press it in, and trim excess. I prick the base with a fork, bake for 15–18 minutes until golden, and let it cool completely.
Prepare Mousse
- I melt 8 oz white chocolate over a double boiler, stirring until smooth, then cool slightly.
- In a bowl, I whip 1 cup heavy cream with 1 tsp vanilla and a pinch of salt to soft peaks.
- I gently fold the chocolate into the cream until smooth.
Assemble Tart
- I pour the mousse into the cooled crust, smooth the top, and refrigerate for at least 4 hours to set.
Garnish and Serve
- Before serving, I garnish the Rich White Chocolate Mousse Tart with white chocolate shavings, fresh berries, or mint leaves for a gorgeous finish.
Nutrition
- Prep Time: 25 minutes
- Cooking Time: 18 minutes
- Chilling Time: 4 hours
- Total Time: ~4 hours 43 minutes
- Servings: 8
- Calories: ~380 kcal per serving
- Macros per Serving: 35g carbs, 4g protein, 26g fat, 1g fiber
Variations for Rich White Chocolate Mousse Tart
Try these twists on Rich White Chocolate Mousse Tart:
- Citrus Zing: Add 1 tsp orange liqueur or lemon zest to the mousse.
- Nutty Crunch: Mix ¼ cup crushed toasted almonds into the crust.
- Dark Chocolate: Swap white chocolate for dark for a richer flavor.
- Dairy-Free: Use coconut cream instead of heavy cream.
- Tropical: Top with mango slices or passion fruit for a sunny twist.
Serving Ideas:
- Serve as an Elegant Dessert with coffee or tea at gatherings.
- Pair with a glass of sparkling wine for celebrations.
- Present at holiday dinners alongside fruit sorbet.
Storage
I store the Rich White Chocolate Mousse Tart covered in the fridge for up to 3 days. I avoid freezing, as the mousse texture may degrade. For prep-ahead, I make the crust and mousse separately, assembling a few hours before serving to keep the crust crisp.
FAQs About Rich White Chocolate Mousse Tart
Can I make the crust gluten-free?
I use a gluten-free flour blend, adding extra water if needed, for a great crust.
How do I avoid grainy mousse?
I melt white chocolate gently and cool it slightly before folding into whipped cream.
Can I prep this tart a day ahead?
Yes, I chill it overnight, covered, for enhanced flavors and easy serving.
What’s the best way to serve this tart?
I serve it chilled, garnished with berries or mint for a fresh contrast.
Can I use a store-bought crust?
I opt for a pre-made tart shell, baked per instructions, to save time.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
This Rich White Chocolate Mousse Tart is one of my favorite go-to Elegant Desserts when I want to impress guests or treat myself to something special. Its smooth, creamy mousse paired with a crisp, buttery crust hits all the right notes for an elegant yet approachable dessert. Whether served plain or garnished with berries, it’s always a crowd-pleaser that feels both luxurious and comforting. I’m sure it will become a favorite in your dessert rotation too.
Rich White Chocolate Mousse Tart
Ingredients
- 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
- 8 oz white chocolate chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- White chocolate shavings or curls optional, for garnish
- Fresh berries or mint leaves optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour and powdered sugar. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water. Mix until the dough just comes together, adding more water if necessary. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
- Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the base with a fork.
- Bake the crust for 15-18 minutes or until golden. Remove from the oven and let it cool completely.
- Melt the white chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly.
- Whip the heavy cream with vanilla extract and a pinch of salt until soft peaks form.
- Gently fold the melted white chocolate into the whipped cream until smooth and combined.
- Pour the mousse into the cooled tart shell and smooth the top. Refrigerate for at least 4 hours or until set.
- Before serving, garnish with white chocolate shavings and fresh berries if desired.
Notes
- Optionally add a splash of orange liqueur or lemon zest to the mousse for a citrus twist.
- Try crushed toasted nuts in the crust for extra crunch.
- Swap white chocolate for dark chocolate for a richer flavor.
- For dairy-free, substitute heavy cream with coconut cream.
- Store refrigerated up to 3 days; avoid freezing to maintain texture.
- Gluten-free crust can be made by substituting all-purpose flour with a gluten-free baking blend.
- Ensure white chocolate is melted gently and cooled slightly to prevent graininess.
- The tart tastes better after sitting overnight in the fridge.
- Store-bought tart shells can be used to save time.
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