White chocolate mousse tartlets (Printable Version)

Buttery tartlet shells with silky white chocolate mousse and fresh berries for an elegant dessert.

# What You 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 dough onto a lightly floured surface, knead briefly, shape into a disc, wrap in plastic, and chill for 30 minutes.
02 - Preheat oven to 350°F. Roll dough to 1/8-inch thickness. Cut out 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 10 minutes, remove weights and parchment, and 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. Pour over chocolate and let sit for 1 minute. Stir until smooth and glossy. Let 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.
05 - Gently fold whipped cream into cooled chocolate mixture, then fold in egg whites and vanilla until fully combined and airy.
06 - Spoon or pipe the mousse into cooled tartlet shells, smoothing the tops. Chill tartlets for at least 2 hours, or until set.
07 - Top each tartlet with fresh berries, white chocolate shavings, and mint leaves if desired. Serve chilled.

# Expert Advice:

01 -
  • The white chocolate mousse is impossibly light but still rich enough to feel like a proper dessert
  • These can be made ahead and they actually taste better after chilling, making them perfect for stressfree entertaining
  • They look like you hired a pastry chef but the technique is completely manageable even if youre new to tart shells
02 -
  • Room temperature egg whites whip up much better than cold ones, so take them out of the fridge at least 30 minutes before you start
  • The chocolate ganache must be completely cooled before folding in the whipped cream and egg whites or everything will deflate
  • Overbeating the cream is one of the easiest mistakes to make, so stop as soon as you see soft peaks forming
03 -
  • Brush the cooled tartlet shells with a thin layer of melted white chocolate before filling to create a moisture barrier
  • Taste your white chocolate before starting since quality varies dramatically between brands and affects the final result

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