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No-Bake Elegant White Chocolate Mousse Tart with Fresh Raspberry Topping

Two slices of white chocolate mousse tart with a dark chocolate crust, topped with fresh raspberries.
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You can make this stunning, showstopper white chocolate mousse tart without turning on your oven. It features a buttery crisp tart shell and a silky, creamy white chocolate filling, perfect for impressing guests.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces high-quality white chocolate, finely chopped
  • 1 cup heavy cream, divided (for mousse base)
  • 1/2 cup granulated sugar (for mousse)
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream, cold (for whipping)
  • 1 cup fresh raspberries, for topping
  • Optional: Chocolate shavings or mint leaves for garnish

Instructions

  1. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the crust in the freezer while you prepare the filling.
  2. Melt the Chocolate: Place the chopped white chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream in a small saucepan until it just simmers. Pour the hot cream over the white chocolate and let it sit for 2 minutes. Whisk until the chocolate is completely smooth. Set aside to cool slightly.
  3. Make the Custard Base: In a separate saucepan, whisk together the remaining 1/2 cup heavy cream, 1/2 cup sugar, and egg yolks. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F). Do not let it boil. Remove from heat and stir in the vanilla extract.
  4. Combine: Pour the warm custard base slowly into the slightly cooled white chocolate mixture, whisking until fully combined and smooth. Let this mixture cool to room temperature, stirring occasionally so a skin does not form.
  5. Whip the Cream: In a large, clean bowl, whip the 1 1/2 cups of cold heavy cream until stiff peaks form.
  6. Fold the Mousse: Gently fold about one-third of the whipped cream into the cooled white chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until no white streaks remain. Be careful not to deflate the air.
  7. Assemble and Chill: Pour the velvety white chocolate mousse into the chilled tart crust. Smooth the top with an offset spatula. Cover the tart loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the mousse is fully set.
  8. Serve: Before serving this elegant white chocolate dessert, carefully remove the tart from the pan. Top generously with fresh raspberries and optional chocolate shavings. Slice and serve cold.

Notes

  • Use high-quality white chocolate that contains cocoa butter for the best flavor and texture in your silky white chocolate filling.
  • For individual servings, use this recipe to fill mini tart shells to create white chocolate mousse tartlets.
  • This make ahead dessert is best prepared one day in advance to allow the mousse to set completely.

Nutrition

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