White Chocolate Mousse Love Tarts
There’s no better way to show your love than by making something special and these White Chocolate Mousse Love Tarts have a little bite of love in every spoonful. A buttery, melt-in-your-mouth tart shell cradles a rich, velvety white chocolate mousse, and they are finished with sweet, fresh berries.
How long will it take?
2 hours, plus setting time
What’s the serving size?
Makes 4
What do I need?
For the Tart Dough
- 1 ½ cups plain flour
- ½ cup icing sugar
- ¼ tsp salt
- 130 g unsalted butter, chilled, cut into cubes
- 1 large egg
For the White Chocolate Mousse
- 180 g white chocolate, chopped
- 1 ¼ cups thickened cream, divided
- ¾ tsp gelatine powder
- 1 tbsp water
- ½ tsp vanilla extract
- 2 egg whites
- 1/8 tsp cream of tartar
- 250 g strawberries, sliced
- ½ cup blueberries
- Gold cachous, to serve
How do I make it?
- Make the dough by adding flour, icing sugar, and salt to the bowl of a food processor. Pulse until combined, then gradually add butter and process until the mixture is grainy. Add egg and mix until the dough starts to come together.
- Use your hands to work the dough into a disc, then wrap in clingfilm and refrigerate for at least 2 hours.
- Preheat oven to 190C. Grease and line four 10-centimetre tart tins.
- Remove dough from the fridge and place on a lightly floured work surface. Divide dough into 4 and roll each piece out to fit the tart tins. Press the dough evenly into the base and sides of the tins and then place them in the fridge for 30 minutes.
- Remove tarts from fridge and line with baking paper. Add pie weights and bake for 10 minutes or until golden brown. Remove from oven and set aside to cool completely.
- Meanwhile, make the White Chocolate Mousse by combining white chocolate and ¼ cup cream in a large heatproof bowl over a pan of simmering water (don’t let the water touch the bottom of the bowl). Stir until the chocolate melts and the mixture is smooth. Remove the bowl from the simmering water and set aside to cool for 15 minutes.
- Combine gelatine and water in a small bowl and set aside for 5 minutes, then microwave on high for 7 seconds.
- Beat remaining cream with vanilla extract until soft peaks form, then add gelatine mix and beat until combined.
- In a separate bowl beat egg whites and cream of tartar until stiff peaks form. Fold the egg white mixture into the white chocolate mixture, then fold in the whipped cream. Spoon the mixture into the tart cases and smooth the tops. Chill in the fridge overnight.
- To serve, arrange strawberries and blueberries on top of tarts, and scatter with gold cachous.
