White Chocolate Mousse Tarts Recipes

STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
• For mousse:
• Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.
• Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.
• Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.

WHITE CHOCOLATE MOUSSE TORTE

Steps:

• Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
• Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
• Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
• Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
• Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
• Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.

WHITE CHOCOLATE MOUSSE AND BERRY TART

Steps:

• For Crust:
• Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
• Preheat oven to 375°F. Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom. Carefully press into pan. Trim and finish edges, patching any holes with scraps. Freeze until firm about 15 minutes.
• Line crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, about 23 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle chocolate over crust. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cool.
• For Filling:
• Measure 1 tablespoon crème de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves. Add 7 ounces white chocolate and stir until melted and smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
• Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tablespoons crème de cassis and whip until stiff peaks form. Fold whipped cream into white chocolate mixture. Fold in raspberries. Spoon filling into crust. Refrigerate until beginning to set, about 30 minutes. Arrange strawberries atop filling, cut sides down and points toward edge. To form optional white chocolate curls, slide vegetable peeler across white chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6 hours ahead. Refrigerate.)

BLUEBERRY-WHITE CHOCOLATE MOUSSE TART

Steps:

• For Mousse:
• Preheat 350°F. Roll out tart crust dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom, pressing into place. Trim dough overhang to 1/2 inch. Fold overhang in; press firmly, forming double-thick-sides. Freeze 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans, Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 18 minutes. Transfer pan to rack; cool crust completely.
• Finely chop 1/2 cup blueberries in processor. Transfer to heavy medium saucepan. Add 3 tablespoons lemon juice and sugar and stir over medium heat until mixture boils and thickens slightly, about 3 minutes. Remove from heat. Stir in remaining 2 1/2 cups blueberries. Cool.
• Combine 1 tablespoon water and 3 tablespoons lemon juice in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir over low heat just until gelatin dissolves. Set aside. Bring 1/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until smooth. Whisk in gelatin mixture. Refrigerate until just cool and beginning to thicken slightly, stirring often, about 10 minutes.
• Beat remaining 3/4-cup cream in medium bowl until stiff peaks form. Gently fold into white chocolate mixture. Spoon mousse into curst; smooth top. Refrigerate until set, about 2 hours.
• Spoon blueberry mixture over white chocolate mousse, covering completely. refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Remove tart from pan. Transfer tart to platter. Sprinkle with white chocolate shavings. Cut into wedges and serve.
• For Crust:
• Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
• Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)