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White Chocolate Mousse Tartlets Recipe

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4.7 from 89 reviews

Delight in these elegant White Chocolate Mousse Tartlets, featuring a rich and velvety white chocolate mousse nestled in a lightly spiced, buttery tart crust. Perfect for special occasions or a sophisticated dessert treat, these tartlets combine the smooth sweetness of premium white chocolate with a hint of warmth from cayenne and cinnamon in the crust.

Ingredients

Scale

Mousse

  • 2 egg yolks
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream (divided, ¼ cup for heating, ¾ cup for whipping)
  • 80 grams white chocolate (Ghirardelli, Lindt, or Callebaut recommended), chopped

Tart Crust

  • 350 grams all-purpose flour
  • 125 grams unsalted butter, cold and cubed
  • 125 grams sugar
  • 2 eggs + 1 egg yolk
  • Pinch of salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon

Instructions

  1. Make the mousse base: In a bowl, beat the egg yolks and sugar together until pale and smooth. Heat ¼ cup of heavy cream in a double boiler until warm but not boiling. Pour the warm cream over the egg yolk mixture slowly, stirring constantly, then return the combined mixture to the double boiler and cook gently, stirring, until it thickens enough to coat the back of a spoon. Pour this hot mixture over the chopped white chocolate and stir until the chocolate is completely melted. Allow this mixture to cool completely to room temperature.
  2. Whip the cream: Beat the remaining ¾ cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled white chocolate mixture to maintain its airy texture. Cover and refrigerate the mousse until ready to assemble.
  3. Prepare the tart dough: Preheat your oven to 190ºC (374ºF). In a food processor, combine the flour, salt, cayenne pepper, and cinnamon and pulse to mix. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. Add the sugar, then the eggs and egg yolk, pulsing until the dough just comes together.
  4. Chill and roll the dough: Remove the dough from the processor, form it into a disk, wrap it in greaseproof paper, and refrigerate for 1 hour to firm up. Once chilled, roll out the dough on a lightly floured surface to fit your tartlet tins or muffin trays, and cut to size.
  5. Blind bake the tart shells: Line each tart shell with baking paper and fill with baking beans or pie weights. Bake in the preheated oven for 10 minutes, then carefully remove the baking paper and weights and bake for an additional 5 minutes until the crust is golden and cooked through. Remove from the oven and allow the tart shells to cool completely on wire racks.
  6. Assemble the tartlets: Spoon the chilled white chocolate mousse into the cooled tartlet shells. For an elegant finish, optionally garnish each tartlet with fresh berries or dust lightly with cinnamon and icing sugar before serving.

Notes

  • Make sure to cool the white chocolate custard mixture completely before folding in whipped cream to prevent the mousse from melting.
  • Blind baking ensures the tart crust remains crisp and doesn’t become soggy when filled with mousse.
  • If you don’t have a double boiler, use a heatproof bowl set over a pot of simmering water, ensuring the bowl doesn’t touch the water.
  • For best results, use high-quality white chocolate brands recommended for dessert making.
  • The pinch of cayenne pepper in the crust adds a subtle warmth that balances the sweetness of the mousse beautifully.

Keywords: white chocolate, mousse tartlets, tart crust, dessert, baking, elegant dessert, French dessert

Find it online: https://islawhite.com/white-chocolate-mousse-tartlets-recipe/