Wild Blueberry White Chocolate Mousse Pie Recipes

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.)

WHITE CHOCOLATE AND BLUEBERRY PIE

Steps:

• Place cold water in a small stainless steel bowl; sprinkle the gelatin on top; let gelatin stand to dissolve.
• Add two inches of water in a med-size saucepan and bring water to a bare simmer.
• Combine the chocolate, butter, and 1/2 cup heavy cream in a stainless steel bowl big enough to rest on top of the saucepan.
• Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
• Heat, whisking occasionally, until the chocolate is completely melted and the mixture is smooth.
• Set the mixture aside to cool slightly.
• In another stainless steel bowl, whisk the eggs and sugar together.
• Place that bowl over the simmering water, again, making sure the bottom of the bowl does not touch the water.
• Heat, whisking constantly, until the egg mixture has thickened and registers 160°F on an instant-read thermometer.
• Remove the bowl from the heat and whisk in the vanilla.
• Whisk the chocolate mixture and the gelatin mixture into the egg mixture; continue to stir until mixture is smooth.
• Set the bowl containing the filling over a larger bowl of ice cubes; let the mixture stand, whisking occasionally, until it begins to thicken (about 10 minutes).
• In a medium mixing bowl, whip the remaining heavy cream until it holds soft peaks (use an electric mixer).
• Gently fold the whipped cream into the chocolate-egg mixture.
• Fold in the blueberries.
• Scrape the filling into the prepared crumb crust.
• Cover the pie with plastic wrap and refrigerate until the filling is completely set--6 hours up to 1 day.

MIXED BERRY AND WHITE CHOCOLATE MOUSSE PIE

Steps:

• Heat oven to 400°F. Place cookie sheet on oven rack.
• In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
• Bake on cookie sheet 40 to 45 minutes or until filling is bubbly and crust edges are golden brown. Cover crust edges with strips of foil last 20 minutes to prevent overbrowning. Cool completely, about 1 1/2 hours.
• In small bowl, add cold water; sprinkle with gelatin. Let stand 10 minutes or until gelatin softens.
• In 1-quart saucepan, heat 1/4 cup of the whipping cream over medium heat until hot. Reduce heat to medium-low; add gelatin and baking chips. Cook 5 to 7 minutes, stirring constantly, until smooth and chips are melted. Remove from heat. Cool 25 minutes.
• In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Carefully fold cooled gelatin mixture into whipped cream until well blended. Spoon and spread evenly onto cooled pie. Refrigerate about 1 hour or until topping is set.