Best 3 Pistachio And White Chocolate Mousse Tartlets Recipes
Indulge in a symphony of flavors with our delectable pistachio and white chocolate mousse tartlets. These bite-sized treats are a perfect blend of textures and tastes, featuring a crisp and buttery shortbread crust, a velvety pistachio mousse filling, and a luscious white chocolate ganache topping. The vibrant green hue of the pistachio mousse adds a touch of elegance, while the rich and creamy white chocolate ganache provides a delightful balance. These tartlets are not only visually stunning but also incredibly delicious, making them ideal for special occasions or as a sweet ending to any meal. Our step-by-step recipe guide will take you through the process of creating these exquisite treats, ensuring success even for novice bakers. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds craving more. In addition to the pistachio and white chocolate mousse tartlets, this article also includes recipes for a classic chocolate mousse tartlet, a refreshing lemon mousse tartlet, and a decadent salted caramel chocolate tartlet, providing a range of options to satisfy all palates.
Check out the recipes below so you can choose the best recipe for yourself!
PISTACHIO WHITE CHOCOLATES
Steps:
- For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
- For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.
WHITE CHOCOLATE MOUSSE TARTS
It takes just a few ingredients to create these tempting tarts. Bright fresh fruit provides the perfect contrast to sweet white chocolate. You'll love 'em! -Angela Lively, Cookeville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.
Nutrition Facts : Calories 437 calories, Fat 28g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
MILK CHOCOLATE-PISTACHIO TART
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.
- Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.
- Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
- Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.
- Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.
Tips:
- For the best results, use high-quality white chocolate. A good-quality white chocolate will have a smooth, creamy texture and a rich, buttery flavor.
- Make sure the heavy cream is very cold before whipping it. This will help it whip up quickly and easily.
- If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off.
- To make the tartlets ahead of time, bake them according to the directions and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
- When you're ready to serve the tartlets, fill them with the mousse and top with the chopped pistachios.
Conclusion:
These pistachio and white chocolate mousse tartlets are a delicious and elegant dessert that are perfect for any occasion. They're easy to make and can be made ahead of time, making them a great option for busy hosts. The combination of pistachios and white chocolate is a classic flavor combination that is sure to please everyone.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
