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Elegant No-Bake White Chocolate Mousse Tart

A slice of creamy white chocolate mousse tart with a graham cracker crust, topped generously with fresh raspberries.
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Create a showstopper dessert with this easy, no-bake white chocolate mousse tart. It features a buttery crust and a silky, light mousse, perfect for impressing guests or making ahead for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 8 ounces high-quality white chocolate, finely chopped
  • 1 cup heavy cream, divided
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, chilled (for whipping)
  • Fresh raspberries or strawberries, for topping

Instructions

  1. Prepare the Crust: In a food processor, pulse the flour, powdered sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough just comes together. Do not overmix.
  2. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork. Chill the crust for 30 minutes.
  3. Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for another 5-7 minutes until lightly golden. Let the buttery tart shell cool completely on a wire rack.
  4. Prepare the Mousse Base: Place the finely chopped white chocolate in a heatproof bowl. In a small saucepan, combine 1 cup of heavy cream, 4 egg yolks, and granulated sugar. Heat over medium-low heat, stirring constantly with a whisk, until the mixture thickens slightly and coats the back of a spoon (do not boil). This is a crème anglaise base.
  5. Pour the hot cream mixture over the chopped white chocolate. Let it sit for 2 minutes, then whisk gently until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract. Let this white chocolate base cool to room temperature, stirring occasionally.
  6. Whip the Remaining Cream: In a separate, chilled bowl, whip the remaining 1 cup of cold heavy cream until stiff peaks form.
  7. Fold the Mousse: Gently fold about one-third of the whipped cream into the cooled white chocolate base to lighten it. Then, gently fold in the remaining whipped cream until no white streaks remain, creating a light, airy mousse.
  8. Assemble the Tart: Pour the silky white chocolate mousse into the cooled tart shell. Smooth the top with an offset spatula.
  9. Chill: Refrigerate the tart for at least 4 hours, or preferably overnight, until the mousse is fully set.
  10. Serve: Before serving this luxurious sweet treat, top with fresh raspberries or strawberries.

Notes

  • For a spiced crust, add 1/4 teaspoon of cinnamon and a tiny pinch of cayenne pepper to the dry ingredients before adding the butter.
  • You can make this make ahead dessert up to 24 hours in advance for easy entertaining.
  • Use high-quality white chocolate that contains cocoa butter for the best flavor and texture in your creamy mousse tart.

Nutrition

Find it online: https://kitchenican.com/white-chocolate-mousse-tart-recipe/