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–+ servings
White Chocolate Mousse

Creamy White Chocolate Mousse Tart that's Simply Irresistible

This White Chocolate Mousse Tart offers a creamy delight, perfect for celebrations and gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-purpose Flour Can swap with gluten-free flour if needed.
  • 1/4 cup Powdered Sugar Granulated sugar can be used, but may alter texture.
  • 1/2 teaspoon Cinnamon Adjust to your taste preference.
  • 1/4 teaspoon Nutmeg Feel free to modify based on your liking.
  • 1/4 teaspoon Salt Fine sea salt is recommended for best results.
  • 1/2 cup Unsalted Butter Ensure it’s cold and cubed for optimal texture.
  • 1 large Egg Yolk Acts as a binding agent.
  • 1 tablespoon Cold Water Helps form the dough as needed.
For the Mousse
  • 1 cup Whole Milk Choose whole for best results.
  • 1 teaspoon Gelatin Optional for stabilizing the mousse.
  • 8 ounces High-quality White Chocolate Choose brands with cocoa butter.
  • 1 teaspoon Vanilla Extract Opt for pure extract.
  • 1 cup Heavy Cream Whipped to soft peaks.
For the Toppings
  • 1 cup Berries (Strawberries/Raspberries) Fresh seasonal toppings.
  • 1/4 cup Chocolate Curls For decorative purposes.

Equipment

  • Mixing bowl
  • tart pan
  • saucepan
  • Whisk
  • rubber spatula
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Prepare the Crust: In a large mixing bowl, combine all-purpose flour, powdered sugar, cinnamon, nutmeg, and salt. Cut in cold, cubed unsalted butter until the mixture resembles coarse crumbs. Mix in the egg yolk and cold water, forming a soft dough. Wrap and refrigerate for at least 30 minutes.
  2. Blind Bake Tart Shell: Preheat oven to 350°F (175°C). Roll out chilled dough and press into tart pan. Prick base with a fork, line with parchment, fill with pie weights, and bake for 25 minutes until golden. Cool completely.
  3. Make White Chocolate Mousse: If using gelatin, bloom it in cold water. Heat whole milk, stir in gelatin until dissolved, then add white chocolate and stir until smooth. Cool to room temperature.
  4. Fold in Whipped Cream: Whip heavy cream to soft peaks and fold into cooled white chocolate mixture in three additions, ensuring it remains fluffy.
  5. Assemble & Chill: Pour mousse into tart shell, smooth top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  6. Garnish & Serve: Once chilled, garnish with berries or chocolate curls. Slice with a warm knife and serve chilled. Enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 70mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal results. Don't skip chilling time for the best texture and flavor.

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