Strawberry White Chocolate Mousse Tart Recipes

WHITE CHOCOLATE STRAWBERRY TART

Steps:

• To make the crust: In a medium bowl, mix together crushed biscuits and melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 1 hour or in the freezer for 30 minutes to firm up before adding the filling.
• To make the filling: Melt chocolate over bain marie or in the microwave in 30-second intervals. White chocolate is very sensitive to heat and can separate so keep an eye on it. Add strawberry puree and mix until smooth and combined. Let cool slightly before adding to the whipped cream.
• Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the chocolate mixture into the whipped cream, then fold in the other half. Pour mixture over chilled crust and freeze just until set, about 30 minutes (if you place it in the fridge instead of freezer, chill for longer, until set).
• To make the jam glaze: warm the jam in the microwave, then strain the mixture through a fine mesh strainer to remove the seeds. Gently spread or pour while it's still slightly warm and runny over the tart and tilt the pan to run the glaze all over the top until it touches the crust.
• Garnish with whipped cream and fresh strawberries, if you like.
• Tart will keep, covered well, for up to 5 days in the fridge.

STRAWBERRY WHITE CHOCOLATE MOUSSE TART

Steps:

• Preheat oven to 350ºF. In a medium bowl, stir together graham cracker crumbs with sugar, then add melted butter and stir until thoroughly combined. Press the mixture into a 9" tart pan with removable bottom and bake 10 minutes. Cool completely on a wire rack.
• Meanwhile, make the filling. Combine the white chocolate and 1/3 cup of the whipping cream in a medium microwave-safe bowl. Microwave on 50% power for one minute, stir, then microwave again in 30-second intervals until chocolate is about 75% melted; stir to melt the rest. Cool the chocolate mixture to room temperature on the counter (do not refrigerate or it will cool unevenly and harden at the edges).
• Whip the remaining cream with electric mixer to stiff peaks. Fold 1/3 of the whipped cream into the cooled chocolate (by gently cutting it down through the centre with a spatula and scooping back up and over until fully incorporated). This lightens the mixture so you don't deflate the whipped cream. Gently fold in the remaining whipped cream.
• Scrape the filling into the cooled crust and smooth the top. Refrigerate until set, 2-3 hours, then top with the strawberries. Melt the jam in a small saucepan or in the microwave, then brush on top. Serve immediately or return the tart to the refrigerator to set the jam, about 30 minutes.