Description
This Elegant White Chocolate Mousse Tart combines a flaky, buttery crust with a rich and creamy white chocolate mousse filling, topped with fresh berries and mint for a refreshing, effortless indulgence perfect for any special occasion or sophisticated dessert craving.
Ingredients
Scale
Crust
- 1 cup Flour (Gluten-free flour for a gluten-free option)
- 0.5 cup Powdered Sugar (No direct substitution recommended)
- 1 tsp Cinnamon (Adjust to taste or omit)
- 0.5 tsp Nutmeg (Adjust to taste or omit)
- 0.25 tsp Salt (Essential for flavor balance)
- 0.5 cup Cold Butter (Use unsalted for better salt control)
- 1 large Egg Yolk (Substitute with a flax egg for vegan option)
Mousse Filling
- 1 cup Heavy Cream (Coconut cream for dairy-free alternative)
- 8 oz White Chocolate (Opt for high-quality)
- 0.5 cup Milk (Almond milk works as a dairy-free substitute)
- 1 tsp Vanilla Extract (Adjust according to preference)
Topping
- 1 cup Berries (Fresh strawberries or raspberries)
- 0.25 cup Mint Leaves (Enhances presentation)
Instructions
- Prepare the Dough: In a mixing bowl, combine flour, powdered sugar, cinnamon, nutmeg, and salt. Work in the cold butter until the mixture resembles coarse crumbs. Stir in the egg yolk and a little water gradually until a smooth dough forms. Chill the dough for 30 minutes to firm up.
- Blind Bake the Crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough and gently press it into your tart pan, pricking the base with a fork to prevent bubbling. Bake with weights (like pie weights or dried beans) on top for 15 minutes, then remove the weights and bake for an additional 10 minutes until the crust is golden brown. Allow the crust to cool completely.
- Prepare the Mousse: If using gelatin, bloom it by sprinkling it over a small amount of cold milk. Heat the remaining milk until warm, then dissolve the gelatin in it. Whisk in the white chocolate until fully melted and the mixture is smooth. Let this chocolate mixture cool slightly.
- Whip the Cream: In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled white chocolate mixture until combined thoroughly but carefully to maintain airiness.
- Assemble and Chill: Pour the white chocolate mousse into the cooled tart shell, smoothing the surface with a spatula. Cover the tart and refrigerate for at least 4 hours or until the mousse is fully set and firm.
- Decorate and Serve: Once the mousse is set, remove the tart from the fridge. Decorate with fresh berries and mint leaves to add a burst of color and freshness. Serve chilled, using a warm knife to slice for clean edges.
Notes
- For a gluten-free tart, substitute regular flour with gluten-free flour.
- Use unsalted butter to better control the saltiness of the crust.
- Gelatin is optional but helps the mousse set firmly; if omitted, chilling longer may help, but the texture will be softer.
- For dairy-free alternatives, use coconut cream instead of heavy cream and almond milk instead of regular milk.
- To get clean tart slices, warm the knife blade slightly before slicing.
