Ingredients
Scale
For the tart shells:
- 1 ¼ cups (160 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ¼ cup (50 g) granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Pinch of salt
For the mousse:
- 200 g white chocolate, chopped
- 1 cup (240 ml) heavy cream, divided
- 2 egg yolks
- 1 tbsp sugar
- 1 tsp vanilla extract
- Optional toppings: fresh berries, chocolate shavings, crushed nuts
Instructions
- Preheat oven to 175°C (350°F).
- Cream butter and sugar until fluffy.
- Mix in egg yolk and vanilla extract.
- Sift in flour and salt, mix until dough forms.
- Shape dough into a disk, wrap, and chill for 30 minutes.
- Roll out dough to ⅛ inch thick; cut circles slightly larger than tartlet molds.
- Press dough into molds, trim excess, and prick bases with a fork.
- Line with parchment and fill with baking beans; blind bake for 12 minutes.
- Remove beans and parchment; bake 5–7 minutes until golden. Cool completely.
- Heat ½ cup cream until nearly boiling; pour over chopped white chocolate, stir until smooth.
- Whisk egg yolks with sugar; fold in chocolate mixture, cool to room temperature.
- Whip remaining cream to soft peaks; fold into chocolate mixture gently.
- Pipe or spoon mousse into cooled tart shells; smooth tops.
- Refrigerate at least 2 hours to set.
- Decorate as desired before serving.
Notes
Tart shells can be prepared in advance.
Mousse folding must be gentle to maintain airiness.
Use high-quality white chocolate for best flavor.
- Prep Time: 40
- Cook Time: 20