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.
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.