Strawberry White Chocolate Mousse Tart

An airy (2-ingredient!) white chocolate mousse filling in a buttery graham cracker crust piled high with fresh strawberries.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 3 hours
Course: Dessert
Cuisine: American
Servings: 8
Author: Jennifer Pallian BSc, RD

Ingredients

For crust:

  • 1 1/4 cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • 1/4 cup salted butter melted

To assemble:

  • 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

Instructions

  • 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.
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