Strawberry White Chocolate Mousse Tart
Hi guys. I have made this Strawberry White Chocolate Mousse Tart no fewer than three times this summer. Which is a LOT for me considering I like to try lots of new things. It is easy and so obsessively delicious. It has become my go-to dessert to bring to friends’ houses.
This post is in partnership with Driscoll’s. I recently told you a bit about their family farming story in this Pistachio-Raspberry Cake post. They’re giving away $100 worth of summer berries (think of all the white chocolate mousse tarts!) in their Sweetest Berry Sweepstakes. No task required for entry, and it’s awarded as a pre-paid Visa. Get in there!
The mousse filling only has two ingredients: cooled, melted white chocolate and whipped cream. You must wait for the chocolate to cool to room temperature before folding in the whipped cream, or else you’ll loose the ethereal airiness. Waiting is the hardest part of the entire process.
The base is an easy graham cracker crust (which you can see in the video is just a touch crumbly, but mistakes are easily fixed. And yes, I was licking the spoon behind the camera).
The tart is left to set in the refrigerator for a few hours. As the cocoa butter solidifies it traps the air bubbles. It becomes firm enough to pile high with strawberries without having them sink, but maintains a beautiful texture – not as foamy as an egg-white mousse, but much lighter than, say, cheesecake.
The berries are brushed with melted jam to give them a sheen and a touch more sweetness. You can serve it right away, or let the jam set in the fridge.
I like to leave some stems on the strawberries for presentation, but you can remove them completely and maybe garnish with a few mint leaves instead if you like.
The mousse recipe is delicious on its own, too (maybe for gluten-free friends?), just spoon into individual cups before refrigerating to set. Top with fresh berries, and/or maybe layer with lemon curd. Oh my gosh. You could use it to substitute for whipped cream in strawberry shortcakes, too.
Visit Driscoll’s website for lots more strawberry recipes – the balsamic roasted strawberry ice cream sounds divine.
- 1 1/4 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup salted butter melted
- 1 1/3 whipping cream chilled
- 6 1/2 oz good quality white chocolate coarsely chopped
- 1 package 1 lb Driscoll's strawberries, halved (or large berries quartered)
- 2 tbsp strawberry jam
- Preheat oven to 350ºF. In a medium bowl, stir together graham cracker crumbs with sugar, then add melted butter and stir until thoroughly combined. Press the mixture into a 9" tart pan with removable bottom and bake 10 minutes. Cool completely on a wire rack.
- Meanwhile, make the filling. Combine the white chocolate and 1/3 cup of the whipping cream in a medium microwave-safe bowl. Microwave on 50% power for one minute, stir, then microwave again in 30-second intervals until chocolate is about 75% melted; stir to melt the rest. Cool the chocolate mixture to room temperature on the counter (do not refrigerate or it will cool unevenly and harden at the edges).
- Whip the remaining cream with electric mixer to stiff peaks. Fold 1/3 of the whipped cream into the cooled chocolate (by gently cutting it down through the centre with a spatula and scooping back up and over until fully incorporated). This lightens the mixture so you don't deflate the whipped cream. Gently fold in the remaining whipped cream.
- Scrape the filling into the cooled crust and smooth the top. Refrigerate until set, 2-3 hours, then top with the strawberries. Melt the jam in a small saucepan or in the microwave, then brush on top. Serve immediately or return the tart to the refrigerator to set the jam, about 30 minutes.