Print

Elegant No-Bake White Chocolate Mousse Tart with Crispy Shortbread Crust

A close-up of a slice of white chocolate mousse tart with a thick graham cracker crust, topped with fresh raspberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a showstopper dessert with this easy, no-bake white chocolate mousse tart. It features a buttery, crispy tart shell filled with a light, airy, and creamy white chocolate mousse, perfect for impressing guests at any party or holiday gathering.

Ingredients

Scale
  • For the Shortbread Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Silky White Chocolate Mousse:
  • 8 ounces high-quality white chocolate (containing cocoa butter), finely chopped
  • 1 cup heavy cream, divided
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • For Garnish:
  • 1 cup fresh raspberries or mixed berries
  • Optional: White chocolate shavings or mint leaves

Instructions

  1. Prepare the Crust: In a food processor, pulse the flour, sugar, and salt until combined. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
  2. Add the egg yolk and vanilla extract. Pulse until the dough just starts to come together. Do not overmix.
  3. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork.
  4. Chill the crust in the freezer for 30 minutes. Preheat your oven to 375°F (190°C).
  5. Bake the crust for 15 to 18 minutes, or until lightly golden brown. Let the crust cool completely on a wire rack.
  6. Make the Mousse Base: Place the chopped white chocolate in a medium heatproof bowl. Set aside.
  7. In a small saucepan, heat 1/4 cup of the heavy cream until it just simmers around the edges. Remove from heat.
  8. In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened. Slowly whisk the hot cream into the egg mixture.
  9. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens enough to coat the back of the spatula (about 170°F or 77°C). Do not let it boil. This creates a pastry cream base.
  10. Pour the warm custard immediately over the chopped white chocolate. Let it sit for 2 minutes, then whisk gently until the chocolate is completely melted and the mixture is smooth. Stir in the 1/2 teaspoon of vanilla extract. Let this mixture cool to room temperature.
  11. Whip the Cream: In a separate, clean bowl, whip the remaining 3/4 cup of heavy cream until medium peaks form.
  12. Fold the Whipped Cream: Gently fold about one-third of the whipped cream into the cooled white chocolate mixture to lighten it. Then, fold in the remaining whipped cream until just combined, creating a light, airy mousse.
  13. Assemble the Tart: Pour the white chocolate mousse filling into the completely cooled tart shell. Smooth the top with an offset spatula.
  14. Chill the tart in the refrigerator for at least 4 hours, or preferably overnight, until the mousse is fully set.
  15. Garnish and Serve: Before serving, carefully remove the tart from the pan. Top with fresh raspberries and optional white chocolate shavings. Slice and serve cold.

Notes

  • Use high-quality white chocolate that lists cocoa butter in the ingredients for the best flavor and texture in the mousse.
  • For a slightly spiced crust, add 1/4 teaspoon of ground cinnamon to the dry ingredients.
  • If you want individual servings, use this recipe to fill mini tart shells instead of one large tart pan.
  • This is a make-ahead dessert; it tastes best when chilled for several hours to allow the mousse to set firmly.

Nutrition

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