Introduction

This elegant white chocolate mousse tart combines a delicate, spiced crust with a rich and creamy mousse filling. Finished with fresh berries and chocolate curls, it’s a stunning dessert perfect for special occasions or whenever you want to impress your guests.

A small tart with a golden, crumbly base forms the first layer, topped with thick, smooth, pale yellow cream piped in soft waves close to the edges. On top of this cream is a fresh, shiny red strawberry standing upright in the center, surrounded by scattered dark chocolate shavings that add texture. The tart edges and the white marbled surface beneath it are lightly dusted with powdered sugar, giving a delicate finish. In the background, more similar tarts are slightly blurred. 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
White chocolate curls or shavings
Mint leaves for garnish
Light dusting of powdered sugar

Instructions

Step 1: In a large mixing bowl, combine flour, powdered sugar, cinnamon, nutmeg, and salt. Whisk to blend.
Step 2: Add cold butter cubes. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
Step 3: Add the egg yolk and 1 tablespoon cold water. Mix gently with a fork. Add more water only if needed for the dough to hold together when pinched.
Step 4: Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Step 5: Preheat oven to 350°F (175°C).
Step 6: Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
Step 7: Press the dough gently into the tart pan. Trim excess dough from the edges.
Step 8: Prick the base with a fork and line it with parchment paper. Fill with pie weights or dried beans.
Step 9: Bake for 15 minutes. Remove parchment and weights, and bake for an additional 10 minutes until golden brown.
Step 10: Let the crust cool completely on a wire rack.
Step 11: If using gelatin, sprinkle it over 1 tablespoon of cold water in a small bowl. Let it bloom for 5 minutes.
Step 12: In a small saucepan, heat the milk until just simmering (do not boil). Remove from heat and stir in the bloomed gelatin until dissolved.
Step 13: Add chopped white chocolate to the warm milk. Let sit for a minute, then stir until smooth and melted.
Step 14: Stir in vanilla extract and allow to cool to room temperature.
Step 15: In a large bowl, beat chilled heavy cream to soft peaks using a hand mixer.
Step 16: Gently fold the whipped cream into the cooled white chocolate mixture in batches, being careful not to deflate the mousse.
Step 17: Spoon or pour the mousse into the cooled tart shell. Smooth the top with an offset spatula or back of a spoon.
Step 18: Refrigerate the tart for at least 4 hours, or until the mousse is fully set and firm to the touch.
Step 19: Before serving, decorate the tart with fresh berries, chocolate curls, and mint leaves if desired.
Step 20: Slice with a warm knife for clean cuts. Serve chilled.

Tips & Variations

For a gluten-free crust, substitute the all-purpose flour with a gluten-free flour blend.
If you don’t have pie weights, dried beans or rice work well to keep the crust from puffing up during baking.
Use fresh, high-quality white chocolate for the best flavor and smoothest mousse texture.
To make the tart more festive, add a drizzle of raspberry sauce or a dusting of cocoa powder alongside the powdered sugar.

Storage

Store the tart covered in the refrigerator for up to 3 days. To reheat, just bring to room temperature for about 15 minutes before serving; avoid microwaving to maintain the mousse texture.

How to Serve

The image shows a small tart with three visible layers. The bottom layer is a light golden-brown crust that looks crispy and crumbly. On top of the crust is a thick swirl of smooth, creamy white filling, shaped like soft waves. Small pieces of dark chocolate bits are scattered over the cream. Sitting on top in the center is a bright red strawberry with small seeds and a slightly glossy texture. The tart is placed on a white marbled surface. In the background, other tarts are blurry but still visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can bake the crust a day ahead and store it in an airtight container at room temperature until ready to fill with mousse.

Is the gelatin necessary for the mousse?

Gelatin is optional but helps the mousse hold its shape better, especially in warmer environments. If you skip it, the tart will still be delicious but a bit softer.