4/26/2011

Strawberry and White Chocolate Mousse Tart

Pin It



Before I get to some leftover ham and egg recipes, I just had to share this tart.  I made this tart years ago and I knew it was good, but I had forgotten how good.  The lightness of the white chocolate mousse paired with the sweet strawberries is a match made in dessert heaven and that is exactly where you will go after one bite of this luscious tart.  Other than the white chocolate, there is no added sugar in the mousse, so buy quality white chocolate  for the best flavor.  The strawberries are what really make this dessert, so buy, or if it is strawberry season, pick the sweetest strawberries you can find.  


The first time I made this recipe, I prepared it exactly as the recipe stated.  This time around I used my favorite tart crust and I added a bit of gelatin to help stabilize the mousse filling.  These changes made for one spectacular dessert that I will not be waiting years to make again.  









Printable Recipe


Strawberry and White Chocolate Mousse Tart
serves 8


*Begin preparing this the day before to allow the mousse to set.


For the Tart Dough
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
9 Tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes
1/4 teaspoon kosher salt
1 extra large egg

For the White Chocolate Mousse
6 ounces good quality white chocolate chips
1 1/4 cups chilled whipping cream, divided
3/4 teaspoon powdered gelatin
1 Tablespoon water
1/2 teaspoon vanilla
2 extra large egg whites
1/8 teaspoon cream of tartar
1/3 cup seedless strawberry jam
1 Tablespoon freshly squeezed lemon juice
16 ounces fresh strawberries, hulled and thinly sliced lengthwise

For the Tart Dough

In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.



Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 9 1/2-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough (let the kids practice their baking skills with the scraps).  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.   
Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 25 minutes.  Remove the weights and foil and bake for another 10-15 minutes or until golden brown.  Place on a rack to cool completely. 








For the White Chocolate Mousse
Combine the white chocolate and 1/4 cup whipping cream in a large heat-proof bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and stir until the chocolate is melted and the mixture is completely smooth.  Remove the bowl and allow the mixture to cool until lukewarm, about 15 minutes.  In small bowl, combine the gelatin and water.  Allow the mixture to bloom for 5 minutes.  Place the gelatin mixture in the microwave and cook until melted, about 5 seconds.  In a large bowl, beat the remaining cream and vanilla until soft peaks form.  Add the gelatin mixture and beat until combined.  Using clean dry beaters or a whisk attachment, beat the egg whites and cream of tartar until stiff (but not dry) peaks form.  Gently fold the whites into the chocolate mixture, then fold in the whipped cream.  Transfer the mixture into the cooled crust and smooth the top with a offset spatula.  Chill overnight.


In a small saucepan, combine the jam and lemon juice over medium heat; stirring until the jam melts.  Remove from the heat.  Arrange the sliced strawberries in concentric circles on top of the set mousse.  Gently brush the berries with the melted jam mixture.  Serve immediately or chill the tart for up to 2 hours.  Enjoy!







Source: Adapted from Bon Appétit, April 2002, page 101

22 comments:

  1. Yum! That looks spectacular!! Thanks for sharing :)

    ReplyDelete
  2. What a beautiful tart and I can't imagine how good this tastes!

    ReplyDelete
  3. This is incredibly beautiful and delicious looking! I am so excited that strawberry season is about to arrive in my part of the country and this will certainly be in my "recipes to try" catch this spring. Your photography is beautiful!!

    ReplyDelete
  4. So that's how they make the strawberries glisten! The tart looks delicious -- it could also be modified by adding about 1/2 to 1 t. saffron and 1 T. honey to the ganache, then topping with slivered almonds and mango, papaya, or even oranges. Or steeping the cream with chamomile and lavender (strain before adding to white choc.), then topping with sliced pears or the strawberries. Great recipe as is or for endless variations. Thank you for posting!

    ReplyDelete
  5. I can personally swear to the "deliciousness" (Is this a word?)of this tart. I was fortunate enough to have my fork in hand when it was served. What a perfect end to a perfect meal. It was especially fun breaking up the leftovers and watching them disappear as the fingers from around the table cleaned up every last crumb from the serving plate. Thanks for an outstanding Easter meal, Nicole!

    ReplyDelete
  6. This looks incredible. I love how beautiful it is- and I can only imagine it tastes like heaven! Nice work. :)

    ReplyDelete
  7. This both sounds and looks absolutely wonderful!

    ReplyDelete
  8. A sweet dish that looks THAT DIVINE can never be ignored ! The husband likes only white chocolate and I see that you used white chocolate mousse.. love it .. beautiful presentation !

    ReplyDelete
  9. I saw your photo on Foodgawker and just had to say how gorgeous that shot it. What a beautiful tart! It screams spring with it's vibrant colors. Nicely done!

    ReplyDelete
  10. This is so gorgeous - you have been posting the most beautiful desserts lately!

    ReplyDelete
  11. looks great! I have never made a mousse tart before but I really want to try your recipe!

    ReplyDelete
  12. I am so much more of a white chocolate lover than a chocolate lover so I know I would adore this! AND strawberries are on sale here this week...I'm pretty sure this is fate.

    ReplyDelete
  13. I love this tart, I did it once a long time ago and it was a huge hit at home. Your pictures are so beautiful, I wish I could eat the screen :-)

    ReplyDelete
  14. Jennifer (Deliciex)May 01, 2011

    I can see why you couldn't wait to share this recipe, it looks SO delicious! Gorgeous photos too.

    ReplyDelete
  15. Beautiful presentation! Wow! I bet is taste even better than it looks too! Yummy.

    ReplyDelete
  16. I made this for Sunday Dinner and I didn't hear a word from anybody from the time it was served until their plates were clean.

    I did cheat & buy the tart case because I had a bit on that day.

    Light, delicious, easy & looked great.

    ReplyDelete
  17. Nikki-
    As much as I enjoy a good conversation at the dinner table, it is always a good sign we people are too busy enjoying their food to talk:) So pleased you enjoyed it and thank you for taking the time to let me know. Happy cooking!

    ReplyDelete
  18. Nicole - This tart is so beautiful. I can't get it out of my mind, so I am making it for our Easter dinner this year (2012). What kind of AP flour do you use for your tart dough? I know a lot of bakers swear by bleached AP flour for more tender results, but I tend to use King Arthur unbleached AP for all my baking. What is your opinion? Thank you for your blog. I love to come here for inspiration! - Carolyn S.

    ReplyDelete
    Replies
    1. Carolyn-
      Thank you:) Yes, I use King Arthur unbleached all-purpose flour for the majority of my baked goods. Hope you enjoy the tart!

      Delete
  19. I agree that this is a delicious tart. I made it a few times, for dinner parties and did the same thing, added a bit of gelatin to give it a little more structure and used a shortbread crust. You have reminded me to go back to the recipe since it's June and strawberry season... love it !!!

    ReplyDelete

Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!

Related Posts Plugin for WordPress, Blogger...