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Elegant No-Bake White Chocolate Mousse Tart with Buttery Crust

A perfect slice of white chocolate mousse tart with a graham cracker crust, topped with fresh raspberries and raspberry drizzle.
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I am so glad you are here. This recipe shows you how to create a truly stunning, patisserie-style white chocolate mousse tart that looks impressive but uses straightforward techniques. You get a velvety white chocolate filling set perfectly inside a crispy, buttery tart shell. This is an easy showstopper dessert perfect for holidays or dinner parties.

Ingredients

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

Instructions

  1. Prepare the Crust: In a food processor, pulse the flour, salt, and 2 tablespoons of sugar until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse just until the dough starts to come together. Do not overmix.
  2. Form the Shell: Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork. Chill the crust for 30 minutes.
  3. Blind Bake: Preheat your oven to 375°F (190°C). Line the chilled crust 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 crust cool completely.
  4. Make the White Chocolate Base: Place the chopped white chocolate in a medium heatproof bowl. In a small saucepan, heat 1 cup of heavy cream until it just simmers. Pour the hot cream over the white chocolate and let it sit for 2 minutes, then whisk until smooth.
  5. Prepare the Custard: In a separate bowl, whisk the egg yolks and 1/4 cup of sugar until pale. Slowly temper the yolks by whisking in about half of the warm white chocolate mixture. Return the tempered yolk mixture to the saucepan with the remaining white chocolate mixture.
  6. Cook the Filling: Cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens enough to coat the back of a spoon (do not let it boil). This creates a rich white chocolate ganache base. Remove from heat and stir in any optional spices like a pinch of cayenne or cinnamon. Let this mixture cool to room temperature.
  7. Whip the Cream: In a clean, cold bowl, whip the remaining 1 cup of cold heavy cream until medium-stiff peaks form.
  8. Assemble the Mousse: Gently fold one-third of the whipped cream into the cooled white chocolate base to lighten it. Then, gently fold in the remaining whipped cream until just combined, creating a light, airy mousse.
  9. Fill and Chill: Pour the velvety white chocolate filling into the cooled tart shell. Smooth the top. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the mousse is completely set.
  10. Serve: Before serving this make ahead dessert, carefully remove the tart from the pan. Top generously with fresh raspberries or your preferred berry topping for a beautiful presentation.

Notes

  • Use high-quality white chocolate that contains cocoa butter for the best flavor and texture in your mousse.
  • This tart is an excellent make ahead dessert; prepare it a day in advance for easy entertaining.
  • For individual servings, you can use this recipe to make mini tartlets in a 4-inch pan.

Nutrition

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

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