WHITE CHOCOLATE MOUSSE AND BERRY TART
Categories Milk/Cream Berry Chocolate Dairy Egg Dessert Bake Freeze/Chill Raspberry Strawberry Summer Chill Bon Appétit
Yield Serves 8
Number Of Ingredients 15
Steps:
- For Crust:
- Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
- Preheat oven to 375°F. Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom. Carefully press into pan. Trim and finish edges, patching any holes with scraps. Freeze until firm about 15 minutes.
- Line crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, about 23 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle chocolate over crust. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cool.
- For Filling:
- Measure 1 tablespoon crème de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves. Add 7 ounces white chocolate and stir until melted and smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
- Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tablespoons crème de cassis and whip until stiff peaks form. Fold whipped cream into white chocolate mixture. Fold in raspberries. Spoon filling into crust. Refrigerate until beginning to set, about 30 minutes. Arrange strawberries atop filling, cut sides down and points toward edge. To form optional white chocolate curls, slide vegetable peeler across white chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6 hours ahead. Refrigerate.)
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nathalie zambrano maduro
[email protected]This tart is the best I've ever had! The white chocolate mousse is light and fluffy, and the berries add a nice tartness. The crust is flaky and buttery. I will definitely be making this again.
Salim Abdulhafidh
[email protected]This tart is a game-changer! The white chocolate mousse is smooth and creamy, and the berries add a perfect touch of sweetness and tartness. The crust is flaky and buttery. I highly recommend this recipe!
Farhan Bubbar
[email protected]This tart is a must-try! The white chocolate mousse is rich and creamy, and the berries add a nice tartness. The crust is flaky and buttery. I will definitely be making this again.
Joseph Hester
[email protected]This tart is a dream come true! The white chocolate mousse is smooth and creamy, and the berries add a perfect touch of sweetness and tartness. The crust is flaky and buttery. I highly recommend this recipe!
Bakir Hossen
[email protected]This tart is perfection! The white chocolate mousse is light and fluffy, and the berries add a nice tartness. The crust is flaky and buttery. I will definitely be making this again.
Chad Fisher
[email protected]This tart is heavenly! The white chocolate mousse is rich and creamy, and the berries add a nice tartness. The crust is flaky and buttery. I highly recommend this recipe!
Thapa family
[email protected]This tart is incredible! The white chocolate mousse is smooth and creamy, and the berries add a perfect touch of sweetness and tartness. The crust is flaky and buttery. I will definitely be making this again.
Imaran Hussain
[email protected]This tart is to die for! The white chocolate mousse is rich and creamy, and the berries add a nice tartness. The crust is flaky and buttery. I highly recommend this recipe!
Isaiah Toledo
[email protected]This tart is amazing! The white chocolate mousse is light and fluffy, and the berries add a perfect touch of sweetness and tartness. The crust is flaky and buttery. I will definitely be making this again.
Adah Mills
[email protected]This tart is so delicious! The white chocolate mousse is smooth and creamy, and the berries add a nice touch of sweetness and tartness. The crust is flaky and buttery. I highly recommend this recipe!
Raja Deewan Kumar
[email protected]This tart is a winner! The white chocolate mousse is rich and creamy, and the berries add a nice tartness. The crust is flaky and buttery. I will definitely be making this again.
Ahmad Ullah
[email protected]I love this tart! It's so easy to make and it's always a crowd-pleaser. The white chocolate mousse is light and fluffy, and the berries add a nice tartness. The crust is flaky and buttery. I highly recommend this recipe!
Ngareta Vakatini
[email protected]This tart is absolutely delicious! The white chocolate mousse is so smooth and creamy, and the berries add a perfect touch of sweetness and tartness. The crust is flaky and buttery. I highly recommend this recipe!
Saturday Esther
[email protected]I made this tart for a special occasion and it was a huge success! The white chocolate mousse was rich and creamy, and the berries added a nice tartness. The crust was flaky and buttery. Everyone loved it!
Nomatamsanqa Tantsi
[email protected]This white chocolate mousse and berry tart was a hit at my dinner party! The mousse was light and fluffy, and the berries added a tart and refreshing flavor. The crust was flaky and buttery. I will definitely be making this again.