White Chocolate Mousse Tartlets (Printable)
Silky white chocolate mousse in delicate pastry shells with fresh berries
# What You'll Need:
→ Tartlet Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 tsp fine sea salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 1 large egg yolk
06 - 2 tbsp cold water
→ White Chocolate Mousse
07 - 6 oz good-quality white chocolate, chopped
08 - 1 cup heavy cream, divided
09 - 2 large egg whites, room temperature
10 - 2 tbsp granulated sugar
11 - 1/2 tsp pure vanilla extract
12 - Pinch of salt
→ Garnish
13 - 1 cup mixed fresh berries
14 - 2 tbsp white chocolate shavings
15 - Fresh mint leaves
# How to Make It:
01 - Pulse flour, powdered sugar, and salt in a food processor until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and cold water, pulsing until dough just comes together. Turn onto a lightly floured surface, knead briefly, shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll dough to 1/8-inch thickness, cut circles, and press into 6 (4-inch) tartlet pans. Trim excess dough, prick bases with a fork, line with parchment, and fill with pie weights. Bake for 10 minutes, remove weights and parchment, then bake 5–7 minutes more until golden. Cool completely.
03 - Place chopped white chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until just simmering, then pour over chocolate. Let sit for 1 minute, then stir until smooth and glossy. Cool to room temperature.
04 - Beat egg whites with salt until soft peaks form. Gradually add sugar, beating to stiff peaks. In another bowl, whip remaining 1/2 cup cream to soft peaks. Gently fold whipped cream into cooled chocolate mixture, then fold in egg whites and vanilla until fully combined and airy.
05 - Spoon or pipe the mousse into cooled tartlet shells, smoothing the tops. Refrigerate for at least 2 hours until set.
06 - Top each tartlet with fresh berries, white chocolate shavings, and mint leaves if desired. Serve chilled.
# Expert Advice:
01 -
- The mousse balances richness with an impossibly light texture that melts before you can fully appreciate it
- They look like you spent hours at patisserie school but come together faster than you can set a table
02 -
- Overworking the dough makes it tough and sad, so stop the moment it comes together
- Folding egg whites too aggressively deflates all your hard work and leaves you with dense mousse
03 -
- Chill your mixing bowls before whipping cream for faster, stiffer peaks
- Room temperature egg whites create more volume than cold ones ever could