Our Strawberry White Chocolate Mousse Tart has an amazingly creamy white chocolate mousse, set inside a thick buttery shortbread cookie crust, topped with strawberries.
I’m so excited to finally be sharing this recipe with you. This wonderful Strawberry and White Chocolate Mouse Tarts is one of my go-to, absolute favorite, spring and summer desserts. Every year I make this at least 3-4 times.
The problem in sharing it, and the reason I haven’t in the many years I’ve been blogging, is it’s literally devoured leaving no time for me to snap a picture. Everyone in my family says they’ve waited long enough and literally pounce on it! I love to make this to share with friends. If I do, I have to leave notes on the wrapped tart, so no one in the fam sneaks a bit!
What can I say…My Circus…My Monkeys! LOL
I think that every element of this gorgeous tart is pretty darn perfect. I love the thick cookie-like crust. The flavor is like a wonderful buttery shortbread cookie. To make the crust even more delightful, it’s prepared in a food processor, then pressed into the tart pan not rolled! Pressed in the crust is so much easier to prepare than a rolled crust. Not only is it easier to make there’s less clean up because you don’t have to flour your counter and roll then clean it off. Yay, I hate extra cleaning!
The White Chocolate Mousse filling is scrumptious. Thick, rich, creamy with just the right amount of sweetness. It’s the perfect accompaniment to fresh strawberries! The strawberries are topped with the lovely glaze. This tart is so beautiful and professional looking, anyone, you serve it to will think you went to the bakery and spent a fortune on it!
Strawberry and White Chocolate Mousse Tart
- 1 1/4 Cups All-Purpose Flour
- 1/4 Cups Sugar
- 1/4 Teaspoon Salt
- 4 Ounces 1 Stick Unsalted Butter, Cold, Cut Into Small Cubes
- 1 Large Egg Yolk
- 1 Tablespoon Plus More Ice Water
- 6 Ounces Lindt White Chocolate Chopped
- 1 1/4 Cups~Divided Chilled Heavy Whipping Cream
- 1/2 Teaspoon Vanilla
- 2 Large Egg Whites
- 1/8 Teaspoon Cream Of Tartar
- 1/3 Cup Seedless Strawberry Jam
- 1 Tablespoon Fresh Lemon Juice
- 1--16 Ounce Basket Strawberries Hulled and Thinly Sliced Lengthwise
- In the bowl of a food processor, add flour, sugar, salt, and butter. Pulse the food processor using on/off turns until most of the mixture looks like coarse meal with small (roughly pea-size) butter lumps. Add egg yolk and 1 tablespoon of ice water to the processor and pulse just until most of the mixture forms moist clumps, adding more water, 1 teaspoon at a time, as needed if the dough is too dry. Dump the dough into 9-inch-diameter tart pan with removable bottom. Press the dough evenly over the bottom and up the sides of the tart pan. Pierce crust all over with a fork and freeze the crust for 30 minutes.
- Preheat the oven to 375 degrees. Cover the chilled tart crust with foil and fill with pie weights or dried beans. Bake foil-covered crust in preheated oven for 25 minutes. Remove foil and weights or beans and bake uncovered an addition 8-12 minutes or until edges are golden and the center of the crust is just baked (it won't have a lot of color). Remove from oven and place on a wire rack to cool completely.
- Meanwhile, make the mousse; Place the chopped white chocolate and 1/4 cup heavy whipping cream in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl come in contacting the water.) and stir until the chocolate is melted and the mixture is smooth. Remove the bowl and set aside. Cool for 15 minutes.
- In a medium bowl, using an electric mixer, beat the remaining 1 cup of whipping cream and vanilla until firm peaks form (firm but not overbeaten). Set aside.
- In another medium bowl, using clean and dry beaters, beat the egg whites and cream of tartar until stiff but not dry. Fold the whites into the cooled chocolate mixture, then fold in whipped cream. Pour mixture into completely cooled crust and smooth out the top. Chill in the refrigerator overnight.
- In a small saucepan, combine jam and lemon juice. Heat up until the jam warms up and is easily mixed with the lemon juice into a smooth glaze. Remove from heat and set aside. Arrange sliced strawberries in concentric circles on the top of the tart. Brush melted jam evenly over berries. Chill tart up to 2 hours and serve.
Recipe Notes For Strawberry White Chocolate Mousse Tart:
Plan Ahead: This tart needs to chill in the fridge overnight, so plan to make it the day before you serve it.
White Chocolate: It’s really important you use really good quality white chocolate in this recipe. I like to use Lindt white chocolate bars, but sometimes I have difficulty finding them. I’ve also used Ghirardelli in a pinch with good result. Don’t use white chocolate chips because generally, they’re not the best quality of white chocolate.
Whip Cream: When preparing the mousse, make sure you whip the cream to stiff peaks so the mousse will set firmly. If you only whip it to the soft peak stage it won’t provide the proper structure for the mousse.
Pan: This recipe calls for a 9-inch tart pan. This is the one I use. I’ve used it for years. I like that it’s covered in a nonstick coating so I never have any trouble removing the tart from the pan. With the beautiful fluted sides of a tart pan, you don’t want to take any chances damaging you delicious crust. I always get picture perfect results with this pan. Remember to slide the tart off the removable bottom onto a serving plate before slicing it so there’s no damage to the finish.
Melting The Chocolate: I lug out the double boiler for this recipe.I know…I know…it’s a pain in the neck! I think it’s so easy to burn white chocolate in the microwave that for me it’s not worth the risk. If you’re an expert white chocolate melter in the microwave I say go for it and skip the double boiler!
Super Cool Tool: Do you have one of these little strawberry hullers? I have to say I think it just may be one of the handiest little gadgets in my kitchen. I use it, of course, any time I prepare strawberries. It’s so much easier to remove any leaves and the hull with this rather than using a paring knife. It’s also much safer for younger cooks, The prongs are still sharp so it needs to be supervised and used with care but it’s MUCH safer than using any type of knife.
I also use it to remove tomato cores and I use it when I need to remove the ribs and seeds of jalapeno peppers. (with gloves of course!)
More Strawberry Recipes!
Strawberry Pie -Easy fresh Strawberry Pie loaded with thick, delicious, Jello glaze intensifying the yummy strawberry flavor!
Strawberry Shortcake Cake -Perfectly nestles succulent strawberries between layers of a delicate buttermilk-infused cake and perfectly whipped cream!
Strawberry Triple Layer Cake – This delicious showstopper cake is super moist, rich, and sweet!
Strawberry Shortcake Cake – Our Strawberry Shortcake Cake is an inspired twist on strawberry shortcake and layers berries between layers of a tender, delicate buttermilk-infused cake!
Strawberry Cheesecake Salad – Take our Strawberry Cheesecake Salad with a Graham cracker crust on top to your next potluck, and everyone will be in creamy-dreamy, buttery-crumbly heaven!
Fresh Strawberry Cake – is a lovely delicious old fashioned cake. No frosting, no filling, just summer fruit with a little sweet crunch on the top.