Print

Elegant No-Bake White Chocolate Mousse Tart

Close-up of a slice removed from a white chocolate mousse tart topped generously with fresh red raspberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this show-stopping, creamy white chocolate mousse tart that requires no oven time. It features a buttery tart shell and a silky filling, perfect for dinner parties or special occasions.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 8 ounces high-quality white chocolate, chopped
  • 1 cup heavy cream, divided
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Fresh raspberries, for topping

Instructions

  1. Prepare the Tart Shell: In a food processor, pulse the flour, salt, and 2 tablespoons of sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough just comes together. Do not overmix.
  2. Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill the shell for 30 minutes. Preheat your oven to 375°F (190°C).
  3. Bake the Shell: Line the chilled shell 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.
  4. Make the Mousse Filling: Place the chopped white chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream in a small saucepan until just simmering. Pour the hot cream over the white chocolate and let it sit for 2 minutes, then whisk until completely smooth. Set aside to cool slightly.
  5. In a separate bowl, whisk the egg yolks and 1/4 cup sugar until pale and thick. Gently whisk the yolk mixture into the slightly cooled white chocolate mixture. Whisk in the vanilla extract.
  6. In a clean bowl, whip the remaining 1/2 cup of heavy cream until medium peaks form. Gently fold the whipped cream into the white chocolate mixture in two additions until just combined, creating a light, airy white chocolate mousse.
  7. Assemble the Tart: Pour the creamy white chocolate filling into the cooled tart shell. Smooth the top with an offset spatula.
  8. Chill: Refrigerate the tart for at least 4 hours, or until the mousse is fully set.
  9. Serve: Before serving, top the silky white chocolate dessert with fresh raspberries or chocolate curls. Slice and serve this luxurious sweet chilled.

Notes

  • Use real white chocolate that contains cocoa butter for the best flavor and texture in your creamy white chocolate filling.
  • This make ahead dessert idea is best prepared one day in advance for optimal setting.
  • For an extra showstopper dessert for parties, add a thin layer of raspberry jam to the bottom of the cooled tart shell before adding the mousse.

Nutrition

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