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.
Why You’ll Love This Recipe
I love this tart because it combines a delicate, buttery crust with a rich, velvety white chocolate mousse that feels light yet indulgent. It’s impressive enough for special occasions but surprisingly easy to make. The balance between the crunchy tart shell and the silky mousse is just perfect. Plus, the option to garnish it with fresh berries or white chocolate curls makes it look stunning and inviting.
Ingredients
For the crust:
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
For the mousse:
8 oz white chocolate, chopped
1 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
For garnish (optional):
White chocolate shavings or curls
Fresh berries or mint leaves
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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.
Servings and timing
This recipe makes 8 servings.
Prep time: 25 minutes
Cooking time: 18 minutes
Chilling time: at least 4 hours
Total time: approximately 4 hours 43 minutes
Variations
I sometimes like to experiment with this tart by adding a splash of orange liqueur or lemon zest to the mousse for a citrus twist. Another favorite variation is adding crushed toasted nuts to the crust for an extra crunch. You could also swap the white chocolate for dark chocolate if you prefer a richer, more intense flavor. For a dairy-free version, I’ve used coconut cream instead of heavy cream, which still works beautifully.
Storage/Reheating
I keep the tart refrigerated and it stays fresh for up to 3 days. Because it’s a mousse tart, I don’t recommend freezing it as the texture might change. If you want to prepare it ahead, make the crust and mousse separately, then assemble a few hours before serving. This way, the crust stays crisp.
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FAQs
Can I make the crust gluten-free?
Yes, I’ve swapped the all-purpose flour for a gluten-free blend with good results. Just ensure your blend is suitable for baking and add a little extra cold water if needed.
How do I prevent the mousse from becoming grainy?
Make sure to melt the white chocolate gently and allow it to cool slightly before folding it into the whipped cream. Overheating the chocolate or adding it while too hot can cause graininess.
Can I prepare this tart a day ahead?
Absolutely. In fact, I find the flavors improve after sitting overnight in the fridge. Just keep it covered to avoid absorbing any fridge odors.
What’s the best way to serve this tart?
I serve it chilled, straight from the refrigerator. Garnishing with fresh berries or mint adds a nice fresh contrast to the rich mousse.
Can I use a store-bought tart shell?
Yes, if short on time, a pre-made tart shell works perfectly. Just bake it according to package instructions and cool before adding the mousse.
Conclusion
This rich white chocolate mousse tart is one of my favorite go-to 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.
📖 Recipe:
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Rich White Chocolate Mousse Tart
- Total Time: 4 hours 43 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
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.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking and chilling
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
