White Chocolate Mousse Tart (Print Version)
# Ingredients:
→ White Chocolate Mousse
01 -
2 egg yolks
02 -
2 tablespoons granulated sugar
03 -
1 cup heavy cream
04 -
80 grams white chocolate
→ Pastry
05 -
350 grams all-purpose flour
06 -
125 grams unsalted butter, cold and cubed
07 -
125 grams sugar
08 -
2 eggs plus 1 egg yolk
09 -
Pinch of salt
10 -
1/4 teaspoon cayenne pepper
11 -
1/4 teaspoon cinnamon
# Instructions:
01 -
Beat the egg yolks and sugar together in a bowl until the mixture becomes pale and smooth. Heat ¼ cup of cream in a double boiler until warm. Pour this heated cream over the egg yolk mixture, stirring well to combine. Return the mixture to the heat and cook until it thickens enough to coat the back of a wooden spoon. Remove from heat and pour over the broken pieces of white chocolate, stirring until the chocolate melts completely. Allow the mixture to cool thoroughly before proceeding.
02 -
In a separate bowl, beat the remaining cream until stiff peaks form. Gently fold the whipped cream into the cooled chocolate and egg mixture until fully combined, taking care not to deflate the air from the whipped cream. Once mixed, refrigerate the mousse until ready to use.
03 -
Preheat your oven to 190°C. In a food processor, add flour, salt, cayenne pepper, and cinnamon, pulsing to combine. Add small squares of cold butter and pulse until the mixture reaches a fine breadcrumb consistency. Mix in sugar and briefly pulse again. Add the eggs and egg yolk, pulsing just until the dough comes together.
04 -
Turn the dough out onto a dry surface and gently work it with your hands until it becomes firm and well combined. Wrap the dough in greaseproof paper and refrigerate for at least 1 hour. Once chilled, roll the dough out and cut it to fit your tartlet tins or muffin trays.
05 -
Line the pastry with baking paper and add baking beans or weights to prevent it from rising. Bake the pastry blind for 10 minutes. Carefully remove from the oven, take off the baking paper and weights, and then bake for an additional 5 minutes or until golden. Ensure not to overcook, as they can become too crisp. Allow the tartlet cases to cool on wire racks.
06 -
Once the tartlet cases have cooled, spoon the white chocolate mousse into each case. Optionally, decorate each tartlet with fresh fruit and sprinkle with a mixture of cinnamon and icing sugar in equal quantities. Alternatively, serve the mousse in glasses topped with fruit or white chocolate shards.
# Notes:
01 -
For best results, ensure all components are completely cooled before assembly.
02 -
The tartlets can be prepared a day in advance and stored in the refrigerator.