Introduction

This Elegant White Chocolate Mousse Tart combines a crisp, spiced crust with a luscious, creamy white chocolate mousse filling. It’s a sophisticated dessert perfect for special occasions or a delightful treat anytime. Fresh berries and chocolate curls add a beautiful finishing touch.

The image shows a close-up of a small tart with three visible layers. The bottom layer is a golden-brown pastry crust with scalloped edges, dusted lightly with powdered sugar. Above the crust is a thick, creamy white filling with a smooth texture, piped in swirled peaks forming a ring. On top of the cream sits a bright red strawberry, whole and glossy, centered perfectly. Around the strawberry and on the cream are small dark chocolate shavings scattered for decoration. The tart rests on a white plate on a white marbled surface, giving a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (150g) all-purpose flour
1/4 cup (30g) powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (113g) cold unsalted butter, cubed
1 large egg yolk
1–2 tablespoons cold water
8 ounces (225g) high-quality white chocolate, chopped
1 cup (240ml) heavy cream, chilled
1/4 cup (60ml) milk (whole or 2%)
1 teaspoon pure vanilla extract
1/2 teaspoon unflavored gelatin (optional, for extra stability)
Fresh raspberries, strawberries, or blueberries (optional, for garnish)
White chocolate curls or shavings (optional, for garnish)
Mint leaves for garnish (optional)
Light dusting of powdered sugar (optional)

Instructions

Step 1: Prepare the crust. In a large mixing bowl, combine flour, powdered sugar, cinnamon, nutmeg, and salt. Whisk to blend. Add cold butter cubes and use a pastry cutter or fingertips to rub in the butter until the mixture resembles coarse crumbs.
Step 2: Add the egg yolk and 1 tablespoon cold water. Mix gently with a fork, adding more water only if needed for the dough to hold together when pinched. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Step 3: Blind bake the tart shell. Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press dough gently into the pan and trim excess. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans.
Step 4: Bake for 15 minutes. Remove weights and parchment, and bake an additional 10 minutes until golden brown. Let the crust cool completely on a wire rack.
Step 5: Make the white chocolate mousse. If using gelatin, sprinkle it over 1 tablespoon cold water and let bloom for 5 minutes. Heat milk in a small saucepan until just simmering, then remove from heat and stir in bloomed gelatin until dissolved.
Step 6: Add chopped white chocolate to warm milk. Let sit for 1 minute, then stir until smooth and melted. Stir in vanilla extract and allow to cool to room temperature.
Step 7: In a large bowl, beat chilled heavy cream to soft peaks using a hand mixer. Gently fold the whipped cream into the cooled white chocolate mixture in batches, being careful not to deflate the mousse.
Step 8: Assemble and chill the tart. Spoon or pour the mousse into the cooled tart shell and smooth the top. Refrigerate for at least 4 hours until the mousse is fully set and firm to the touch.
Step 9: Garnish and serve. Decorate with fresh berries, chocolate curls, and mint leaves if desired. Slice with a warm knife for clean cuts and serve chilled.

Tips & Variations

Use high-quality white chocolate for the best flavor and smooth texture in the mousse.
To prevent the crust from shrinking, ensure the dough stays cold and avoid overworking it.
For a fruity twist, fold in some pureed berries into the mousse before chilling.
If you don’t have pie weights, dried beans or rice can be used for blind baking.
For extra stability without gelatin, chill the mousse longer and serve the tart well cold.

Storage

Store the tart covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. Reheat is not recommended as the mousse will lose its delicate texture.

How to Serve

A small tart with a golden brown crust dusted lightly with powdered sugar forms the base. On top is a creamy white whipped layer piped in thick swirls around the edge. In the center sits a shiny, bright red strawberry with a smooth surface, also sprinkled with powdered sugar. Scattered around the cream are thin, dark brown chocolate shavings providing texture contrast. The tart is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart in advance?

Yes, the tart can be assembled and refrigerated for up to 3 days ahead, making it great for planning ahead.

What can I use instead of gelatin?

You can omit gelatin if preferred; just allow extra chilling time for the mousse to set firmly. Alternatively, agar-agar can be used as a vegetarian substitute following package instructions.

Elegant White Chocolate Mousse Tart Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

This Elegant White Chocolate Mousse Tart features a tender, flaky spiced crust filled with a rich and creamy white chocolate mousse. Garnished with fresh berries, chocolate curls, and mint leaves, it’s a sophisticated dessert perfect for special occasions or an indulgent treat.

Author: Dylan
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 5 hours 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

Crust Ingredients:

1 1/4 cups (150g) all-purpose flour
1/4 cup (30g) powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (113g) cold unsalted butter, cubed
1 large egg yolk
1–2 tablespoons cold water

Mousse Filling:

8 ounces (225g) high-quality white chocolate, chopped
1 cup (240ml) heavy cream, chilled
1/4 cup (60ml) milk (whole or 2%)
1 teaspoon pure vanilla extract
1/2 teaspoon unflavored gelatin (optional, for extra stability)

Toppings (Optional but Recommended):

Fresh raspberries, strawberries, or blueberries
White chocolate curls or shavings
Mint leaves for garnish
Light dusting of powdered sugar

Instructions

Prepare the crust: In a large mixing bowl, combine flour, powdered sugar, cinnamon, nutmeg, and salt. Whisk to blend these dry ingredients evenly. Add cold butter cubes and use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water and mix gently with a fork. Add more water only if needed for the dough to hold together when pinched. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Blind bake the tart shell: Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough gently into the tart pan and trim any excess dough from the edges. Prick the base with a fork and line it with parchment paper. Fill the lined tart shell with pie weights or dried beans to prevent bubbling. Bake for 15 minutes. Remove the parchment and weights, then bake for an additional 10 minutes until the crust is golden brown. Let the crust cool completely on a wire rack.
Make the white chocolate mousse: If using gelatin, sprinkle it over 1 tablespoon cold water in a small bowl and let it bloom for 5 minutes. In a small saucepan, heat the milk until it just begins to simmer, then remove from heat. Stir in the bloomed gelatin until dissolved. Add the chopped white chocolate to the warm milk and let it sit for a minute to soften, then stir until smooth and fully melted. Stir in vanilla extract and allow the mixture to cool to room temperature. In a large bowl, beat the chilled heavy cream with a hand mixer until soft peaks form. Gently fold the whipped cream into the cooled white chocolate mixture in batches, taking care not to deflate the mousse.
Assemble and chill the tart: Spoon or pour the mousse into the cooled tart shell. Smooth the top evenly with an offset spatula or the back of a spoon. Refrigerate the tart for at least 4 hours, or until the mousse is fully set and firm to the touch.
Garnish and serve: Before serving, decorate the tart with fresh berries, white chocolate curls, and mint leaves if desired. For clean slices, warm a knife slightly and slice the tart. Serve chilled for the best texture and flavor.

Notes

Using high-quality white chocolate significantly improves the flavor and texture of the mousse.
Gelatin is optional but helps the mousse hold its shape more firmly, especially in warmer environments.
If you don’t have pie weights, dried beans or rice can be used to blind bake the crust.
Ensure the heavy cream is well-chilled before whipping for best volume and stability.
Warm the knife under hot water and dry it before slicing for cleaner cuts.

Keywords: white chocolate mousse tart, elegant dessert, creamy white chocolate mousse, blind baked tart crust, berry garnish